Pot Roast and Noodles
Directions
- 1Season a 3-ish pound chuck roast with salt and pepper.
- 2Sear the roast in a pot until browned on all sides.
- 3Sauté 1 cup each of carrots, onions, and celery until softened. Season with salt and pepper.
- 4Remove any twine from the roast.
- 5Add the roast to the pot with the sautéed vegetables, bouquet garni, and beef stock. Roast covered in a 350°F (175°C) oven for 3 hours.
- 6Remove the roast from the pot and shred it with two forks, discarding any fatty or gristly bits.
- 7Bring the liquid in the pot to a boil, then add the egg noodles.
- 8Add the shredded roast to the noodles. Stir to combine.
- 9Garnish with parsley (optional).
Ingredients
- 3 pounds chuck roast
- 1 pinch salt
- 1 pinch pepper
- 1 cup carrot
- 1 cup onion
- 1 cup celery
- 1 handful bouquet garni
- 8 cups beef stock
- 1 pound egg noodles
- 1 handful parsley
Equipment
ovenpottongsscissorswooden spoon