Don’t let the fact that I made this D to the LISH pot of beef on a Sunday keep you from trying it any of the other 6 days of the week. It will be amazing whichever day you choose to make it! I had an idea in my head to make a comfort dinner that is super easy and loaded with so much flavor and it came together better than I could have ever imagined! I grew up with beef roasts on Sundays after church. It was a staple in our mid western home. I remember my mom would put the roast in one of those big black roasting pans with all the veggies and we would head to church while it slowly roasted away. The smell wafting up my nose when I would open that door to our house from the garage is a smell I won’t ever forget. This dish is a nod to my childhood and it’s the perfect choice when you want that perfect comfort meal. My beef of choice is the chuck roast because as it roasts, it soaks up all the flavors in the pot and becomes fall apart tender! I kept the gravy base on the healthier side by pureeing the veggies to make a nice thickening to top the beef and noodles. I couldn’t get over how amazing and rich those flavors were! It’s limited ingredients and 3 hours in the oven to a perfect Sunday comfort dinner! Give it a try today!
Slow Roasted Sunday Beef & Noodles
4
servings18
minutes3
hoursIngredients
*For the Beef Roast*
3-4 lb 3-4 Chuck Roast
S&P to taste
3 Tbsp 3 Canola Oil
*For the Veggies*
1 cup 1 Baby Carrots or 2 Large Carrots Sliced in 2″ chunks
2-3 2-3 Stalks of Celery Cut in 2″ Chunks
1 1 Yellow Onion Cut in Chunks
3 3 Cloves of Garlic
S&P to taste
1 tsp 1 Dried Oregano
1 tsp 1 Dried Thyme
1 1 Bay Leaf
2 Tbsp 2 Olive Oil
*For the Roasting Liquid*
32 oz 32 Beef Stock
1/2 cup 1/2 Dry Red Wine
1 Tbsp 1 Worcestershire Sauce
S&P to taste
12-16 oz 12-16 Egg Noodles
Directions
- To begin, cut your beef roast in large chunks. Salt and Pepper well on each side. In a large cast iron dutch oven, heat canola oil and place beef in pot. Do not over crowd or the beef will steam and not sear. You can sear in batches if needed. Sear on all sides for a couple minutes, just until browned. Remove to plate and wipe out any remaining canola oil left over.
- Add olive oil to dutch oven and place chopped veggies in to sautƩ. Add S&P and herbs. Stir well. Add red wine and simmer for 3 minutes until reduced by half. Add Worcestershire sauce and beef stock. Drop your bay leaf in
- Add beef back in to the pot. Place lid on and roast in preheated 325 degree oven for 3-4 hours depending on the size of your roast.
- Remove lid from pot and remove beef to plate
- Using an immersion blender, blend your veggies together to create your beef gravy. Once smooth, add beef back in to pot and coat with gravy
- Plate with your favorite noodles and enjoy with a nice green salad and that bottle of red wine you opened just for this recipeš
