All-American Pot Roast with Noodles

Traditional Sunday dinner … with a noodle twist.



Mueller's Hearty Egg Noodles Extra Wide
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Prep Time: 20 min
Cook Time: 180 min
Serves 6

Ingredients
  • 8 ounce package Mueller's Egg Noodles
  • 2 tablespoons oil
  • 3 pounds boneless beef bottom round roast
  • 3 cups beef broth
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 large onion, cut into 1/2-inch wedges
  • 1 pound carrots, cut into 2-inch pieces
  • 1/4 cup water
  • 1/4 cup corn starch
Directions
  1. Cook & drain noodles according to package directions. 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 & pepper. Bring to boil. Reduce heat, cover & simmer for 2 hours. Add carrots & onion wedges, simmer 30 minutes or until beef & carrots are tender.
  2. Remove beef; hold warm & discard bay leaf. Stir together corn starch & water, in a small bowl, until smooth. Stir into Dutch oven mixture. Bring contents to a boil over medium heat, stirring constantly. Boil 1 minute. Toss cooked noodles with 2 cups gravy. Slice beef into 1/2-inch thick portions.
  3. Serve noodles with sliced beef, carrots, onions & remaining gravy.

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