Pot Roast Pasta

Pot Roast Pasta (Rachel Johnson)


Young and old alike will rave about this hearty dish, which makes a perfect midweek meal.


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


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.