Submitted by Bea Coleman, Anaheim, CA
Sister Bea’s Pepperpot
Servings
4
servingsPrep time
20
minutesCooking time
1
hour30
minutesIngredients
12 cups water
Boneless Chuck roast (approx. 2 lbs.)
3 large potatoes cut in small to medium pieces
2 cups egg noodles
1 T marjoram leaves
2 hard boiled eggs, chopped
Salt and pepper to taste
Directions
- In a large pot, melt a small amount of butter and brown meat on both sides. Add water to cover along with the marjoram, salt and pepper.
- Cook until meat is well done (approx. 90 minutes). Remove from pot and cut into bite-size pieces. Return to pot and add potatoes, egg and more water if needed.
- In another pot cook the pasta according to package directions. Drain and add to meat and potatoes when potatoes are almost done.
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