Crock Pot Pot Roast Over Noodles
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!
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Recipe Information
Ingredients
- 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
Season the beef chuck roast generously with salt and black pepper. Lightly dust it with flour on all sides.
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.
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.
Add the onion, carrots, celery, and garlic to the crock pot, placing them around and on top of the roast.
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.
Cover the crock pot and cook on LOW for 8 hours, or until the beef is tender and easily pulls apart with a fork.
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.
Remove the bay leaf from the crock pot. Shred the pot roast using two forks and stir the meat into the juices and vegetables.
Serve the shredded pot roast and vegetables over the buttered egg noodles. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
4834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 332.0 g | 426% | |
| Saturated Fat | 128.9 g | 644% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 1214 mg | 405% | |
| Sodium | 7965 mg | 346% | |
| Total Carbohydrate | 154.1 g | 56% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 25.9 g | ||
| Protein | 272.9 g | 546% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 444 mg | 34% | |
| Iron | 45.7 mg | 254% | |
| Potassium | 5738 mg | 122% | |
*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.
