All-American Pot Roast with Noodles

• 8 ounce package Heartland Egg Noodles
• 2 tablespoons oil
• 3 pounds boneless beef bottom round roast
• 3 cups beef broth
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 bay leaf
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 large onion, cut into 1/2-inch wedges
• 1 pound carrots, cut into 2-inch pieces
• 1/4 cup water
• 1/4 cup corn starch

1. Cook & drain noodles according to package directions. Heat oil in a 5-quart Dutch oven over medium-high heat. Add beef & brown on all sides. Add beef broth, chopped onion, garlic, bay leaf, thyme & salt & pepper. Bring to boil. Reduce heat, cover & simmer for 2 hours. Add carrots & onion wedges, simmer 30 minutes or until beef & carrots are tender.
2. Remove beef; hold warm & discard bay leaf. Stir together corn starch & water, in a small bowl, until smooth. Stir into Dutch oven mixture. Bring contents to a boil over medium heat, stirring constantly. Boil 1 minute. Toss cooked noodles with 2 cups gravy. Slice beef into 1/2-inch thick portions.
3. Serve noodles with sliced beef, carrots, onions & remaining gravy.

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