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Braised beef over egg noodles/pot roast
Braised beef over egg noodles/pot roast

Before you jump to Braised beef over egg noodles/pot roast recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Make smart choices when grocery shopping. If you make smart choices when you are shopping for your groceries, you will be eating better meals by default. Think for a minute: you don’t want to go to a busy grocery store or sit in a long line at the drive thru at the end of your day. You want to go to your apartment and make something from your kitchen. Your house should be filled with healthy foods and ingredients. This way—even if you decide on something a bit greasy or not as good for you as it could be, you’re still selecting foods that are better for you than you would get at the local diner or fast food drive through window.

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We hope you got benefit from reading it, now let’s go back to braised beef over egg noodles/pot roast recipe. To make braised beef over egg noodles/pot roast you need 15 ingredients and 27 steps. Here is how you cook that.

The ingredients needed to make Braised beef over egg noodles/pot roast:
  1. Prepare 3-4 lb. Bnls. beef chuck roast
  2. Use 1 lb. Egg noodles
  3. Use 4 cups beef stock or broth if using broth watch the salt
  4. Provide 1 knorr beef bouillon
  5. Prepare 2 med onoin
  6. Take 1 bunch spring/green onion
  7. You need 1 (8 oz.) Package Baby bella mushrooms or your preference
  8. Get 3 ribs of celery with leaves
  9. Provide 3-4 garlic cloves depending on size and your taste
  10. You need Handful fresh parsley
  11. Get 2 tbsp. Fresh thyme
  12. Get 2-3 bay leaves depending on size
  13. Get Salt
  14. Use Pepper
  15. Use 3 tbsp. Peanut oil or bacon grease
Steps to make Braised beef over egg noodles/pot roast:
  1. Just because the label states bnls. Always run your fingers along the edges of your roast. On this cut in particular because more times then not the side of beef was broke off premises and shipped in to your local super market / butcher shop and they just break the cryo-vac and cut door wedges lol never taking the time to run there hand over the chuck or cut it straight to see if the processing house missed some bone and trust me they do those guys are cutting faster then you would ever believe.
  2. Season roast on both sides with salt and pepper massage in and let sit for about 15-20 mins to absorb some of the salt.
  3. Heat pan that has a lid too med./high heat. Once heated add your oil and swirl along the bottom of pan allowing 1-2 mins to heat oil.
  4. Place roast in pan and brown 4-5 mins per side if your smoking and start to smell burning odor take off heat and allow to cool a bit and reduce heat and put pan back on burner
  5. While your Browning your beef cut up your celery and onions. Once nicely browned remove and place on plate or foil you seasoned on.
  6. Now reduce heat to med/low and add your vegetables. If you keep the heat where it was those beautiful brown bits will become dark and bitter burnt tasting ruining your gravy.
  7. Stir untill soft and translucent about 5-7 mins
  8. While sauteing smash and mince garlic and thyme.
  9. Add in the last minute and stir to incorporate.
  10. Now add a cup of stock and beef bouillon and stir untill the bouillon dissolved completely.
  11. Add the rest of stock. And bay leaves.
  12. Bring to a hard boil.
  13. Once boiling add your roast. Should not be completely covered where braising not boiling the meat.
  14. Put the lid on and reduce heat to low.
  15. All appliances very. 6 clicks for me out of 25 clicks being the highest. So pretty low after 20 mins or so take listen to your pot watch not to burn your ear should hear a nice slow simmer.
  16. Set timer for one hour.
  17. In the meantime chop up mushrooms and fresh parsley. Okay timer is beeping.
  18. Add mushrooms and parsley and stir well to incorporate. Also at this time check your flavor profile. Mine was great. Something I've also learned over the course of some time to have your spouse or someone other then you give it a taste because you've been tasting and cooking this throughout and your palate can become neutralized to the flavors. Sometimes especially when smoking meat you rather have a different meal all together and eat the leftovers the next day while your guests enjoy day of…
  19. This time crack lid and set timer to another hour.
  20. Okay looks great smells wonderful whole building already knows what I am making.
  21. Now get a fork and insert it into the center of roast and twist if you can twist freely and the meat will break apart easily your ready to go if not as in my case. crack lid add another 30 mins. And repeat as necessary untill tender.
  22. Start water and cook noodles to your desired tenderness. Another nice little tip start your water on med heat. Heat 20 mins prior to cooking so when your ready to go and your meat or what ever your cooking is ready turn to high heat and you'll have boiling water in no time at all.
  23. And there you have it easy and always incredible and tender beef. Serve with bread for dipping. Noodle or mash. Hope you all truly enjoy this proven recipe my family has been making this 80+ years!!!
  24. All life and cultures are precious!!! Try to be nice to your fellow human beings!!! And that's no wall hanger fully functional!!
  25. The leftover thing can happen I know this to be true. After 12+ hours of smelling and tasting your like give me a burger and pass the salad LOL not always… Building party!!!
  26. May God be so kind to bless us all!!!

I grew up with simple pot roast for Sunday dinner, and every. Spice-Braised Pot Roast Just pour these ingredients over your pot roast and let the slow cooker do the work. Herbs and spices give the beef an excellent taste. I often serve this roast over noodles or with mashed potatoes, using the juices as a gravy. —Loren Martin, Big Cabin, Oklahoma Season both sides of the chuck roast with salt and pepper. Heat the oil in a large, dutch oven over medium high heat.

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