POT ROAST AND EGG NOODLES

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Make and share this Pot Roast and Egg Noodles recipe from Food.com.

Provided by mkndietrich

Categories     Roast Beef

Time 3h

Yield 8 serving(s)

Number Of Ingredients 14

4 -5 mushrooms, sliced
2 1/2 lbs chuck roast
1 1/2 teaspoons salt
1 teaspoon pepper
3 tablespoons olive oil
3 carrots, chopped
1 large onion, chopped
2 stalks celery, chopped
2 -3 garlic cloves, minced
2 cups beef broth
1 cup red wine
6 ounces tomato paste
2 bay leaves
1 sprig fresh thyme

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.

Nutrition Facts : Calories 312.3, Fat 14, SaturatedFat 4.7, Cholesterol 93.5, Sodium 969.8, Carbohydrate 10.3, Fiber 2.2, Sugar 5, Protein 32.4

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