1 tbsp. vegetable oil
3 -4 lb. beef chuck, arm blade or cross rib pot roast
1/2 c. chopped onions
4 celery ribs, chopped
14 oz beef broth
1/2 tsp. salt
1 tsp. pepper
8 sm. potatoes, halved
8 carrots, quartered
Pot Pie Squares (the slick dumpling)
3 cups flour
1 large egg
1 T. vegetable shortening
1/2 to 3/4 cup water

Heat oil in Dutch oven over medium heat and add beef, brown on all sides. Add salt and pepper celery, onions, and beef broth, reduce to low heat; cover; simmer 2 hours.
For pot pie squares, in a large bowl combine the flour, egg, and shortening together. Knead this dough mixture, while alternately adding small amounts of water until the dough holds together well. Divide the dough into two or three pieces. Roll each piece to about 1/8" thick on a floured board. Cut the rolled out dough into squares - about 2 inches to 2-1/2 inches wide. Allow the freshly made pot pie noodle squares to dry for about 30 minutes or more before cooking.
Remove the beef from the broth and cut or shred the cooked beef into bite size pieces. Add water to measure 3 quarts and then add the potatoes and carrots to the simmering broth. Cook for about 15 to 20 minutes.
Add the pot pie squares to the broth mixture, a few at a time, stirring frequently so they don't stick together. After all have been added, cook gently for about 6 to 8 minutes or until the noodles are tender.

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