1. Preheat oven to 350ºF. 2. Dissolve beef bouillon in water in large Dutch oven. 3. Add chuck roast, cloves, celery, carrots, onion, green pepper and parsley sprigs. 4. Cover; bake until meat is tender, 3 hours. 5. Transfer meat to cutting board. 6. Shred meat into bite-size pieces. 7. Remove vegetables from broth with slotted spoon; chop. 8. Return meat and vegetables to broth. 9. Stir in uncooked noodles, salt and pepper; cover. 10. Bake until noodles are tender, stirring once, about 30 minutes. 11. Add additional water if noodles absorb all of broth. 12. Sprinkle with chopped parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
