Chuck Roast with Homemade Noodles

Chuck Roast with Homemade Noodles

"The whole family loves Mom's tender beef and hearty noodles. Simmered in beef broth, the noodles taste wonderfully old-fashioned. Mom has to make a huge batch since even the grandchildren gobble them up. -Gloria Grant, Sterling, Illinois"
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Ingredients

3 h servings
Serving size has been adjusted!
Original recipe yields 8 servings

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Directions

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  • Prep

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  1. In a Dutch oven, brown roast and onion in oil. Add 1/2 cup of water. Cover and bake at 325 degrees F for 2-1/2 to 3 hours or until the meat is tender.
  2. 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 15-in. x 12-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 minute or until tender. Drain; season with pepper. Serve with the roast.

Footnotes

  • Editor's Note: Uncooked noodles may be stored in the refrigerator for 2-3 days or frozen for up to 1 month.

Reviews

Read all reviews 35
  1. 45 Ratings

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Most helpful positive review

The best of the best. Who knew making noodles was so easy? Messy, yes. But easy? Surprised myself. Making extra noodles and broth turned out to be a good tip as they were so delicious. We a...

Most helpful critical review

I like the idea of this recipe - noodles were a nice change from potatoes with the roast, but I have used better noodle recipes. This one was very stiff and difficult to roll out, and didn't ha...

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The best of the best. Who knew making noodles was so easy? Messy, yes. But easy? Surprised myself. Making extra noodles and broth turned out to be a good tip as they were so delicious. We a...

This was absolutely wonderful. I did add a little bit of steak seasoning to the roast just before searing it. Poured in 1/4 cup red wine and 1/4 cup water, placed in oven at 325 for 2 hours, t...

I've made this many times, and suggest doubling the noodles--always a hit, and never enough!

Made this tonight and took the first reviewer's suggestion about doubling the noodles. Good thing I did ... there were no leftovers. Will definitely make this one again!

Double the noodles and roll them thin. They plump up when you cook them. I think it needs some seasoning - the meat was a bit bland. I made up for that by reserving 2 cups of the noodle broth ...

Wow! I made this exactly as directed, except for throwing in some mushrooms that I had to use up. The roast was moist, tasty, falling apart and I was amazed at just how easy it was to make the n...

Amazing!!! I was surprised that I did not have to really season the roast itself. We doubled the noodle recipe. I still cooked it in the same amount of liquid. I did not drain it. It turned...

The roast was already in the oven when I realized I hadn't put a single seasoning on it. Was this an oversight, or are we supposed to use our own seasoning blend? I typically go with salt, pep...

I like the idea of this recipe - noodles were a nice change from potatoes with the roast, but I have used better noodle recipes. This one was very stiff and difficult to roll out, and didn't ha...

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