Pot Roast With Noodles Food

GROUND BEEF & PASTA SKILLET

Steps:

• Heat oil in a large skillet over medium heat. Add beef, mushrooms and onion and cook, stirring, until the beef is no longer pink and the mushroom liquid is mostly evaporated, 8 to 10 minutes.
• Stir in tomato sauce, water, Worcestershire, Italian seasoning, salt and garlic powder.
• Add pasta. Bring to a boil.
• Cover, reduce heat and cook, stirring once or twice, until the pasta is tender and most of the liquid is absorbed, 16 to 18 minutes.
• Sprinkle the pasta with cheese, cover and cook until the cheese is melted, 2 to 3 minutes more.
• Garnish with basil, if desired.

CLASSIC POT ROAST WITH NOODLES

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.

CLASSIC POT ROAST WITH NOODLES

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.

POT ROAST WITH NOODLES

Steps:

• Trim fat from roast. Cut roast, if necessary, to fit into a 3 1/2 - 4 quart Crockery Pot. Heat oil in a large skillet. Cook roast in hot oil until brown on all sides. Drain off fat.
• Meanwhile, place carrots, onion, and garlic, in cooker. Sprinkle tapioca over vegetables. Place roast on top of vegetables.
• Combine the undrained tomatoes, the tomato paste , brown sugar, salt, pepper, and bay leaf in a medium bowl. Pour over roast.
• Cover and cook on low for 10-12 hours (high 4-5 hours). Discard bay leaf. Skim off fat.
• Cook noodles according to package directions. Serve mear and vegetables with noodles.

LEFTOVER POT ROAST CASSEROLE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking dish.
• Melt 1/2 tablespoon butter in a skillet. Add carrots, onion, and celery; cook until tender, 5 to 8 minutes. Add pot roast.
• Mix boiling water and 1 tablespoon butter in a bowl until butter is melted. Mix in milk, potatoes and the envelope of sauce mix from the box. Add pot roast mixture and stir until combined. Pour into the prepared baking dish.
• Bake in the preheated oven until potatoes are fork-tender, 30 to 40 minutes. Remove from the oven and let sauce thicken for 5 minutes before serving.

CHINESE STYLE STOVE TOP POT ROAST WITH NOODLES

Steps:

• Heat 2 t oil in large Dutch oven over med high.
• Sprinkle roast evenly with five spice powder and salt.
• Add meat to pan; cook 5 min, turning to brown on all sides.
• Add broth and next 6 ingredients to pan; bring to a simmer.
• Cover, reduce heat and simmer 3 1/2 hours or til meat is tender.
• Remove meat from pan.
• Cover and keep warm.
• Strain cooking liquid through a sieve over a bowl; discard solids.
• Heat the remaining 2 t oil in pan over med high.
• Add mushrooms and carrot to pan; saute 5 minute
• Add bok choy and 4 c reserved cooking liquid to pan.
• Cover and cook 5 min or til bok choy is tender.
• Cook noodles according to pkg directions. Drain.
• Divide noodles evenly among 8 bowls.
• Shred meat with 2 forks; arrange 3 oz meat over each serving.
• Top each serving with 2 T veggies and 1/2 c broth.
• Place 1 bok choy half on each serving.
• Sprinkle each serving with 1 1/2 t green onions.

SLOW COOKER CREAMY POT ROAST

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.

CROCK POT POT ROAST OVER NOODLES

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.

CHUCK ROAST WITH HOMEMADE NOODLES

Steps:

• In a Dutch oven, brown roast and onion in oil. Add 1 cup water. Cover and bake at 325° for 2-1/2 to 3 hours or until the meat is tender. , Meanwhile, for noodles, combine flour and salt in a bowl; make a well in the center. Beat egg and milk; pour into well. Stir to form a stiff dough. Turn onto a well-floured surface; roll into a 15x12-in. rectangle. Cut into 1/8-in. strips. Cover and refrigerate until ready to cook. , Remove roast and keep warm; add broth and remaining water to pan. Bring to a boil; add noodles. Cook for 8-10 minutes or until tender. Drain; season with pepper. Serve with the roast.

CROCK POT POT ROAST WITH NOODLES

Steps:

• Spray crock pot with Pam.
• Brown roast if desired.
• Place all ingredients except noodles in crock pot.
• Cover and cook on Low 6-8 hours, stirring occasionally.
• Serve roast over cooked noodles.

POT ROAST AND EGG NOODLES

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.