Crock Pot Pot Roast Over Noodles

Nutriscore Rating: 67/100

Transform your weeknight dinner into a comforting culinary masterpiece with this Crock Pot Pot Roast Over Noodles recipe. Featuring tender, slow-cooked beef chuck roast seasoned to perfection and paired with hearty vegetables like carrots, celery, and onion, this dish offers rich, savory flavors steeped in an aromatic broth enhanced with red wine and a medley of herbs. The melt-in-your-mouth roast is served atop buttery egg noodles, creating an irresistible combination of textures and flavors. With its effortless crockpot preparation and satisfying home-cooked appeal, this recipe is perfect for busy families or cozy gatherings. Garnish with fresh parsley for a vibrant finishing touch, and watch this timeless classic become a staple in your meal rotation!

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

18 items

• 3 pounds Beef chuck roast
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons All-purpose flour
• 2 tablespoons Olive oil
• 1 large Yellow onion
• 4 medium Carrots
• 2 Celery stalks
• 3 Garlic cloves
• 2 cups Beef broth
• 1 cup Red wine (optional)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dried thyme
• 1 teaspoon Dried rosemary
• 1 Bay leaf
• 12 ounces Wide egg noodles
• 2 tablespoons Butter
• 2 tablespoons Chopped parsley (for garnish)

📝 Instructions

9 steps

1. Season the beef chuck roast generously with salt and black pepper. Lightly dust it with flour on all sides.

2. Heat the olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Transfer the roast to the crock pot.

3. Peel and slice the onion into thick wedges. Chop the carrots into large chunks and slice the celery into 1-inch pieces. Mince the garlic cloves.

4. Add the onion, carrots, celery, and garlic to the crock pot, placing them around and on top of the roast.

5. In a medium bowl, combine the beef broth, red wine (if using), Worcestershire sauce, dried thyme, dried rosemary, and bay leaf. Pour this mixture over the beef and vegetables in the crock pot.

6. Cover the crock pot and cook on LOW for 8 hours, or until the beef is tender and easily pulls apart with a fork.

7. About 20 minutes before serving, bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions, then drain and toss with butter.

8. Remove the bay leaf from the crock pot. Shred the pot roast using two forks and stir the meat into the juices and vegetables.

9. Serve the shredded pot roast and vegetables over the buttered egg noodles. Garnish with chopped parsley, if desired.

Nutrition Facts

1 serving (501.3g)

Calories		858
% Daily Value*
Total Fat		55.6 g	71%
	Saturated Fat	21.6 g	108%
	Polyunsaturated Fat	0.0 g
Cholesterol		203 mg	68%
Sodium		1193 mg	52%
Total Carbohydrate		38.1 g	14%
	Dietary Fiber	3.5 g	13%
	Total Sugars	4.5 g
Protein		47.6 g	95%
Vitamin D		0.1 mcg	0%
Calcium		83 mg	6%
Iron		7.5 mg	42%
Potassium		986 mg	21%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 2994 cal (59.3%%)

Protein: 1144 cal (22.7%%)

Carbs: 912 cal (18.1%%)