Pot Roast and Swiss Cheese Noodles
Tender, juicy beef chuck roast meets creamy, cheesy perfection in this hearty Pot Roast and Swiss Cheese Noodles recipe. Slow-cooked in a rich blend of beef broth, red wine, and aromatic spices, the fall-apart pot roast is perfectly complemented by velvety egg noodles tossed in a decadent Swiss cheese sauce. This comforting dish is an ideal centerpiece for family dinners or special occasions, combining the savory warmth of classic pot roast with the indulgence of creamy pasta. Garnished with fresh parsley for a pop of color, it’s a satisfying, crowd-pleasing meal that's as impressive as it is easy to prepare. Perfect for those craving cozy, mouthwatering comfort food!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 4 garlic cloves, minced
- 3 cups beef broth
- 1 cup dry red wine (optional, can substitute with more beef broth)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 12 ounces egg noodles
- 1 cup heavy cream
- 2 cups Swiss cheese, shredded
- 2 tablespoons butter
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Season the beef chuck roast generously on all sides with salt and black pepper.
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast for 3-4 minutes on each side until browned. Remove the roast and set it aside.
Lower the heat to medium and add the sliced onion. Cook for 5-7 minutes, stirring occasionally, until softened and slightly caramelized. Add the minced garlic and cook for 1 minute until fragrant.
Pour in the beef broth, red wine (if using), and Worcestershire sauce. Use a wooden spoon to scrape any browned bits from the bottom of the pot. Stir in the dried thyme.
Return the seared roast to the pot, making sure it is mostly submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven.
Cook the roast in the oven for about 3.5 to 4 hours, or until the meat is fall-apart tender.
About 30 minutes before the roast is done, prepare the Swiss cheese noodles. Bring a large pot of salted water to a boil and cook the egg noodles according to the package instructions. Drain and set aside.
In a large skillet or saucepan, melt the butter over medium heat. Stir in the heavy cream and cook for 2-3 minutes until warmed.
Gradually add the shredded Swiss cheese, stirring constantly, until the cheese is completely melted and the sauce is smooth.
Toss the cooked egg noodles with the cheese sauce until evenly coated.
Remove the roast from the oven and shred it using two forks. Serve the tender pot roast alongside the Swiss cheese noodles.
Garnish with freshly chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
6372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 484.2 g | 621% | |
| Saturated Fat | 216.3 g | 1082% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1625 mg | 542% | |
| Sodium | 8199 mg | 356% | |
| Total Carbohydrate | 127.0 g | 46% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 12.8 g | ||
| Protein | 336.0 g | 672% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2365 mg | 182% | |
| Iron | 47.4 mg | 263% | |
| Potassium | 5285 mg | 112% | |
*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.
