Best 4 Pot Roast And Egg Noodles Recipes

BEEF AND NOODLES {WITH LEFTOVER MISSISSIPPI POT ROAST}

Steps:

• In a large soup pot, combine the beef broth and water and bring to a boil. Add the egg noodles and cook according to package directions. Drain the noodles and return them to the soup pot.
• While the noodles are cooking, warm up the leftover Mississippi Pot Roast and its juices in the microwave, or in a separate pot on the stove. Shred meat really well with two forks.
• Add the meat and its juices to the warm, cooked noodles and stir everything carefully, evenly disturbing the meat. Add more or less meat or juice to get the consistency to your liking, but this amount has worked well for me. Serve and sprinkle each bowl with chopped parsley, if you wish. You can even serve this over mashed potatoes! Yum!

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.