FOR THE EGG NOODLES

1. Mix the dough.  Add the flour and salt to a large bowl and whisk together to combine.  Make a well in the center of the flour.  Add the water and eggs to the well.  Mix with a wooden spoon or spatula until the mixture forms a slightly sticky ball.  Place the dough ball onto a well floured surface and knead the ball a couple of times until it’s no longer sticky.
2. Roll and cut the noodles.  Using a floured rolling pin, roll the dough out into a thickness of 1/8 inch.  You can roll it into a rectangle or round, it doesn’t really matter.  It’s important to roll the dough thin, because the egg noodles will puff up and become thick when they are cooked.  Using a sharp knife or pizza cutter, (the pizza cutter works great), cut the dough in half, down the center.  Starting at one side of the dough, cut strips of dough about 4 to 5 inches long…this is totally up to you as to how long you want your noodles.  My mother always made really long noodles.  I prefer shorter noodles myself.  See pictures above.  Once the noodles are cut, make sure they’re dusted with flour and not touching.  Leave the noodles on a lightly floured surface and allow them to dry while you prepare the roast.

FOR THE ROAST

1. Sear the meat.  Add the oil to a large skillet over a medium high heat.  (If you want to make this recipe on the stove top versus a crockpot, use a dutch oven).  Add the meat to the skillet.  Sear the meat on each side and on all edges, making sure the surface is completely browned.  See pictures above.  This step is important to seal in the juices of the meat while it is cooking.  Once the meat is browned on all sides and edges, remove the skillet from the heat.  Transfer the meat to a large crockpot.
2. Add the onion, beef bouillon, salt, pepper, and kitchen bouquet to the crockpot.  Add water until it’s about 5 inches higher than the top of the meat.  Cover and cook on high for 4 hours.  Remove lid and check the meat.  It should be fork tender.  If it’s not, continue to cook for an additional hour and check again.  Using 2 forks, shred the meat into bite size pieces in the crockpot.  Taste the broth and add additional salt and pepper to taste.  Add the noodles a few at a time, making sure none of them are sticking together.  Add the lid and cook on high for 45 minutes to 1 hour until the noodles are tender.
3. Serve hot and refrigerate leftovers.  The leftovers taste just as good the next day.