Pot Roast And Egg Noodles Recipes

CLASSIC POT ROAST WITH NOODLES

Steps:

• 1 Cook and drain noodles according to package directions; set aside.
• 2 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, and pepper. Bring to boil. Reduce heat, cover and simmer for 2 hours.
• 3 Add carrots and onion wedges, simmer 30 minutes or until beef and carrots are tender.
• 4 Remove roast from Dutch oven, cover and set aside. Remove bay leaf from gravy in Dutch oven and discard.
• 5 In a small bowl, stir together corn starch and water until smooth. Stir corn starch mixture into beef broth and vegetable mixture in the Dutch oven to make a gravy. Bring contents to a boil over medium heat, stirring constantly. Boil 1 minute.
• 6 Toss cooked noodles with 2 cups gravy. Cut beef into bite-size portions.
• 7 Serve noodles topped with beef, vegetables, and remaining gravy.

CLASSIC POT ROAST WITH NOODLES

Steps:

• 1 Cook and drain noodles according to package directions; set aside.
• 2 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, and pepper. Bring to boil. Reduce heat, cover and simmer for 2 hours.
• 3 Add carrots and onion wedges, simmer 30 minutes or until beef and carrots are tender.
• 4 Remove roast from Dutch oven, cover and set aside. Remove bay leaf from gravy in Dutch oven and discard.
• 5 In a small bowl, stir together corn starch and water until smooth. Stir corn starch mixture into beef broth and vegetable mixture in the Dutch oven to make a gravy. Bring contents to a boil over medium heat, stirring constantly. Boil 1 minute.
• 6 Toss cooked noodles with 2 cups gravy. Cut beef into bite-size portions.
• 7 Serve noodles topped with beef, vegetables, and remaining gravy.

CHUCK ROAST WITH HOMEMADE NOODLES

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.

POT ROAST AND EGG NOODLES

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.

CROCK POT POT ROAST WITH NOODLES

Steps:

• Spray crock pot with Pam.
• Brown roast if desired.
• Place all ingredients except noodles in crock pot.
• Cover and cook on Low 6-8 hours, stirring occasionally.
• Serve roast over cooked noodles.