Recipes
Pot Roast Pasta
POT ROAST PASTA
Young and old alike will rave about this hearty dish, which makes a perfect midweek meal.
TOTAL TIME: 4 Hours
MAKES: 5-6 servings
3 pounds beef chuck roast
Salt to taste
Pepper to taste
2 tablespoons vegetable oil
1 cup diced white onion
1 cup diced carrots
1/2 cup diced celery
3 garlic cloves, minced
2 sprigs fresh thyme
8 cups low-sodium beef stock
1 pound egg noodles
PREPARATION AND COOKING:
1. Preheat the oven to 350°F.
2. Generously season beef on all sides with salt and pepper.
3. Heat a large, heavy-bottomed pot over medium-high heat; add vegetable oil. When oil is hot, sear beef on all sides until a deep, golden crust forms (about 5 minutes per side). Transfer beef to a plate; set aside.
4. Add onion, carrots and celery to pot; cook until softened (about 5 minutes). Add garlic, thyme and beef stock to pot. Settle beef into vegetable mixture; cover pot with an oven-safe lid.
5. Roast meat until tender (about 3 hours).
6. Remove roast from pot; transfer to a plate. Bring beef stock and vegetables back to a simmer; add noodles, stirring to coat. Cook noodles to desired doneness, adding water if sauce becomes too thick.
7. Using a fork, shred meat into small pieces. Add beef back to pot; stir to combine. Serve immediately.
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