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Pot Roast Pasta

Ingredients

  • 2 ½ - 3 lb. chuck roast

  • ½ cup diced celery

  • Salt, pepper to taste

  • 3 garlic cloves minced

  • 2 Tbsp vegetable oil

  • 2 sprigs fresh thyme

  • 1 cup diced onions

  • 8 cups low sodium beef stock

  • 1 cup diced carrots

  • 1 lb. of egg noodles

Preparation

  1. Preheat oven to 350° F.


  2. Season beef on all sides.


  3. Heat large, heavy bottomed pot over medium high heat; add vegetable oil. When hot, sear beef on all sides until a deep golden crust forms. Transfer beef to plate, set aside.

     

  4. Add onions, carrots, and celery to pot, cook until softened (about 5 minutes).

     

  5. Add garlic, thyme, and beef stock to pot. Settle roast into vegetable mixture, cover pot with safe oven-lid.

     

  6. Roast meat until tender (about 3-4 hours).

     

  7. Remove roast from pot; transfer to a plate. Bring beef stock and vegetables back to simmer; add noodles stirring to coat. Cook noodles to desired doneness, adding water if sauce becomes too thick.

     

  8. Using a fork, shred meat into small pieces. Add the beef back to the pot, stir to combine with the noodles.

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