Beef pot roast and wide egg noodles with carrots and onions in a light sauce

Classic Pot Roast with Noodles

Share

Pot roast flavors of onion, garlic, bay leaf, and thyme create the traditional Sunday dinner you're used to—with a noodle twist.

Total Time2 hrs 50 mins
Yields1 Serving
Ingredients
 8oz Mueller's® Egg Noodles, any width
 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
Cooking Directions
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.

Ingredients

Ingredients
 8oz Mueller's® Egg Noodles, any width
 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

Cooking Directions
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

Reviews

  1. This is sooo good! Making it for a 4th time. I don’t have a Dutch oven so I just used my stainless steel pan. Worked very well!

  2. I made this a few weeks ago it was wonderful my family loved it. Im making this again to day for dinner

Leave a review

Your email address will not be published. Required fields are marked *