Pot Roast And Egg Noodles Food
POT ROAST AND EGG NOODLES
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
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
CLASSIC POT ROAST WITH NOODLES
Pot roast flavors of onion, garlic, bay leaf, and thyme create the traditional Sunday dinner you're used tou2014with a noodle twist.
Provided by hbs-admin
Time 2h50m
Number Of Ingredients 14
Steps:
- 1 Cook and drain noodles according to package directions; set aside.
- 2 Heat oil in a 5-quart Dutch oven over medium-high heat. Add beef & brown on all sides. Add beef broth, chopped onion, garlic, bay leaf, thyme, salt, and pepper. Bring to boil. Reduce heat, cover and simmer for 2 hours.
- 3 Add carrots and onion wedges, simmer 30 minutes or until beef and carrots are tender.
- 4 Remove roast from Dutch oven, cover and set aside. Remove bay leaf from gravy in Dutch oven and discard.
- 5 In a small bowl, stir together corn starch and water until smooth. Stir corn starch mixture into beef broth and vegetable mixture in the Dutch oven to make a gravy. Bring contents to a boil over medium heat, stirring constantly. Boil 1 minute.
- 6 Toss cooked noodles with 2 cups gravy. Cut beef into bite-size portions.
- 7 Serve noodles topped with beef, vegetables, and remaining gravy.
Nutrition Facts :
CLASSIC POT ROAST WITH NOODLES
Pot roast flavors of onion, garlic, bay leaf, and thyme create the traditional Sunday dinner you're used tou2014with a noodle twist.
Provided by Marimer Maldonado-Hilker
Time 2h50m
Number Of Ingredients 14
Steps:
- 1 Cook and drain noodles according to package directions; set aside.
- 2 Heat oil in a 5-quart Dutch oven over medium-high heat. Add beef & brown on all sides. Add beef broth, chopped onion, garlic, bay leaf, thyme, salt, and pepper. Bring to boil. Reduce heat, cover and simmer for 2 hours.
- 3 Add carrots and onion wedges, simmer 30 minutes or until beef and carrots are tender.
- 4 Remove roast from Dutch oven, cover and set aside. Remove bay leaf from gravy in Dutch oven and discard.
- 5 In a small bowl, stir together corn starch and water until smooth. Stir corn starch mixture into beef broth and vegetable mixture in the Dutch oven to make a gravy. Bring contents to a boil over medium heat, stirring constantly. Boil 1 minute.
- 6 Toss cooked noodles with 2 cups gravy. Cut beef into bite-size portions.
- 7 Serve noodles topped with beef, vegetables, and remaining gravy.
Nutrition Facts :
SLOW COOKER CREAMY POT ROAST
Savory pot roast in a creamy gravy that's just perfect for serving over mashed potatoes or noodles.
Provided by htovey
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h10m
Yield 10
Number Of Ingredients 7
Steps:
- Season roast all over with salt and black pepper and place roast in a slow cooker. Whisk golden mushroom soup, sliced mushrooms, cream of mushroom soup, onion soup mix, and garlic together in a bowl; pour over beef roast.
- Cook on Low for 8 to 10 hours.
Nutrition Facts : Calories 335.6 calories, Carbohydrate 11.1 g, Cholesterol 107.7 mg, Fat 16.9 g, Fiber 1.7 g, Protein 33.4 g, SaturatedFat 6.1 g, Sodium 1152.8 mg, Sugar 1.9 g
CROCK POT POT ROAST OVER NOODLES
Make and share this Crock Pot Pot Roast over Noodles recipe from Food.com.
Provided by Lusil
Categories Roast Beef
Time 5h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a skillet and brown roast on all side; remove from pan.
- In the same skillet saute' carrots, onion and garlic for three minutes.
- Put veggies in crock pot and place roast on top.
- Combine remaining ingredients (except noodles) and pour over roast.
- Cook on low 10- 12 hours or high for 5- 6 hours.
- Shred beef and return to gravy.
- Serve over hot buttered noodles.
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