Chuck Roast With Homemade Noodles Recipes

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POT ROAST AND EGG NOODLES



Pot Roast and Egg Noodles image

Make and share this Pot Roast and Egg Noodles recipe from Food.com.

Provided by mkndietrich

Categories     Roast Beef

Time 3h

Yield 8 serving(s)

Number Of Ingredients 14

4 -5 mushrooms, sliced
2 1/2 lbs chuck roast
1 1/2 teaspoons salt
1 teaspoon pepper
3 tablespoons olive oil
3 carrots, chopped
1 large onion, chopped
2 stalks celery, chopped
2 -3 garlic cloves, minced
2 cups beef broth
1 cup red wine
6 ounces tomato paste
2 bay leaves
1 sprig fresh thyme

Steps:

  • Season the meat with salt and pepper.
  • Heat oil in a large oven-proof pot over medium heat. Brown meat, 3 minutes per side. Remove meat and set aside.
  • Add garlic, onions, carrots, celery to pot. Cook, stirring, until softened, about 10 mn.
  • Add broth, wine, tomato paste, mushrooms, bay leaves, and thyme. Bring to a boil. Return meat to pot. Liquid should come about 2/3 the way up the sides of the roast.
  • Slide covered pot into a 325 degree oven and let cook for 2 1/2 hours. Turn roast once and occasionally baste. Roast is done when very tender.
  • When tender, remove meat from pot and shred with fork. Discard fat, bay leaves, and thyme sprig. Stir shredded into sauce and keep warm.
  • Serve over lightly buttered egg noodles.

Nutrition Facts : Calories 312.3, Fat 14, SaturatedFat 4.7, Cholesterol 93.5, Sodium 969.8, Carbohydrate 10.3, Fiber 2.2, Sugar 5, Protein 32.4

CHUCK ROAST WITH HOMEMADE NOODLES



Chuck Roast with Homemade Noodles image

The whole family loves Mom's tender beef and hearty noodles. Simmered in beef broth, the noodles taste wonderfully old-fashioned. Mom has to make a huge batch since even the grandchildren gobble them up. -Gloria Grant, Sterling, Illinois

Provided by Taste of Home

Categories     Dinner

Time 3h

Yield 8 servings.

Number Of Ingredients 10

1 boneless beef chuck roast (3 to 4 pounds)
1/2 cup chopped onion
2 tablespoons canola oil
3 cups water, divided
1 cup all-purpose flour
1/2 teaspoon salt
1 egg
2 tablespoons milk
1 can (14 ounces) beef broth
Pepper to taste

Steps:

  • In a Dutch oven, brown roast and onion in oil. Add 1 cup water. Cover and bake at 325° for 2-1/2 to 3 hours or until the meat is tender. , Meanwhile, for noodles, combine flour and salt in a bowl; make a well in the center. Beat egg and milk; pour into well. Stir to form a stiff dough. Turn onto a well-floured surface; roll into a 15x12-in. rectangle. Cut into 1/8-in. strips. Cover and refrigerate until ready to cook. , Remove roast and keep warm; add broth and remaining water to pan. Bring to a boil; add noodles. Cook for 8-10 minutes or until tender. Drain; season with pepper. Serve with the roast.

Nutrition Facts :

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