beef pot roast served over egg noodles

📝 Overview

Beef pot roast over egg noodles is a classic comfort dish that combines slow-braised, fork-tender chuck roast with a rich, savory gravy, served on a bed of soft buttered egg noodles. The long, gentle cooking time allows the beef to absorb all the flavors of the vegetables, broth, and aromatics, creating a full-bodied flavor and melt-in-your-mouth texture.

🛒 Ingredients

For the Pot Roast

• 3–4 lb (1.4–1.8 kg) beef chuck roast
• Salt and pepper
• 2–3 tbsp vegetable oil or olive oil
• 1 large onion, roughly chopped
• 3–4 cloves garlic, minced
• 3–4 carrots, cut into large chunks
• 2 celery stalks, cut into chunks
• 2 tbsp tomato paste (optional but adds depth)
• 1 cup (240 ml) red wine or beef broth (for deglazing)
• 3 cups (720 ml) beef broth
• 3–4 sprigs fresh thyme (or 1 tsp dried thyme)
• 2 bay leaves
• 1 tbsp Worcestershire sauce
• Optional: 1 tsp paprika or dried herbs (rosemary, oregano) for extra flavor

For the Egg Noodles

• 12–16 oz egg noodles
• 1–2 tbsp butter
• Salt, for boiling water

🔥 Step-By-Step Instructions

1️⃣ Prepare and Sear the Beef

1. Pat the chuck roast dry with paper towels.
2. Season both sides generously with salt and black pepper.
3. Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
4. Once the oil is hot, sear the roast for 4–5 minutes per side until a deep brown crust forms.
   → This step builds flavor, so don’t rush it.
5. Remove the roast and set it aside on a plate.

2️⃣ Cook the Vegetables & Deglaze

1. In the same pot, add the chopped onions and sauté for 3–4 minutes until they begin to soften.
2. Add garlic and stir for another 30 seconds, being careful not to burn it.
3. Add the carrots and celery and cook for another 2–3 minutes.
4. Stir in the tomato paste (if using) and cook for 1 minute to caramelize it.
5. Pour in the wine (or a cup of broth) and scrape up the brown bits from the bottom of the pot using a wooden spoon.
   → This is the flavor base for the gravy.

3️⃣ Add the Broth & Braise

1. Return the seared roast to the pot.
2. Pour in the remaining beef broth.
3. Add thyme sprigs, bay leaves, and Worcestershire sauce.
4. Bring the liquid up to a gentle simmer.
5. Cover with a lid and place in a preheated 325°F / 160°C oven.
6. Braise for 2.5 to 3 hours, or until the beef is very tender and pulls apart easily with a fork.
   → Check once halfway through and give it a gentle stir.

4️⃣ Make the Noodles

1. About 15 minutes before the roast is done, bring a large pot of salted water to a boil.
2. Add the egg noodles and cook according to package directions (usually 6–8 minutes).
3. Drain and toss immediately with 1–2 tbsp butter.

5️⃣ Finish the Roast

1. Remove the pot from the oven.
2. Discard bay leaves and thyme stems.
3. Taste and adjust the seasoning of the gravy (more salt/pepper if needed).
4. Use two forks to gently pull the beef into large chunks; leave it in the gravy to stay moist.

🍽️ To Serve

• Place a generous portion of buttered egg noodles on each plate.
• Spoon tender pieces of pot roast over the noodles.
• Ladle some of the rich gravy and softened vegetables on top.
• Optional: garnish with freshly chopped parsley for color.

✅ Pro Tips