Save on Pinterest

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
  • Total Time
    Prep: 30 min. Bake: 2-1/2 hours
  • Makes
    8 servings

Ingredients

  • 1 boneless beef chuck roast (3 to 4 pounds)
  • 1/2 cup chopped onion
  • 2 tablespoons canola oil
  • 3 cups water, divided
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons milk
  • 1 can (14 ounces) beef broth
  • Pepper to taste

Directions

  • In a Dutch oven, brown roast and onion in oil. Add 1 cup water. Cover and bake at 325° for 2-1/2 to 3 hours or until the meat is tender.
  • 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 15x12-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 minutes or until tender. Drain; season with pepper. Serve with the roast.
Editor's Note: Uncooked noodles may be stored in the refrigerator for 2-3 days or frozen for up to 1 month.
Nutrition Facts
1 serving: 394 calories, 21g fat (7g saturated fat), 134mg cholesterol, 451mg sodium, 13g carbohydrate (1g sugars, 1g fiber), 36g protein.

Recommended Video