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Sunday Pot Roast & Noodles, photographed on white marble in the A More Perfect Supper kitchen

Sunday Pot Roast & Noodles

A fork-tender beef chuck roast slow-cooked with mushrooms, potatoes, and carrots in a savory reduced sauce, served over buttered egg noodles. Classic American comfort food done properly.
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Prep Time 20 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 50 minutes
Servings: 6 Servings
Course: Entrees
Cuisine: American
Ingredients Method

Ingredients
  

Roast and Vegetables
  • 3 to 4 lb beef chuck roast
  • 1 1/2 teaspoons kosher salt divided
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 lb baby potatoes halved
  • 3 carrots peeled and cut into large chunks
  • 1 large yellow onion cut into thick wedges
  • 8 oz cremini mushrooms halved
  • 3 cloves garlic smashed
  • 1 tablespoon olive oil
Cooking Liquid
  • 1 1/2 cups beef broth divided
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon soy sauce
Finishing the Sauce
  • 1 tablespoon butter
  • Optional splash of Worcestershire or balsamic vinegar optional
Egg Noodles
  • 12 oz wide egg noodles
  • 1 tablespoon butter
  • Fresh parsley for garnish (optional); optional

Method
 

  1. Pat chuck roast dry. Season all sides with 1 teaspoon salt, pepper, garlic powder, onion powder, and thyme. Rest at room temperature 10 minutes.
  2. Heat olive oil in a large skillet over medium-high heat. Sear roast on all sides until deeply browned, about 2 to 3 minutes per side. Transfer to a plate.
  3. Add 1/2 cup broth to the hot skillet, scraping up all browned bits. Simmer 1 to 2 minutes and remove from heat.
  4. Place potatoes, carrots, half the onion wedges, and garlic in the bottom of the slow cooker. Set roast on top. Scatter mushrooms and remaining onion around the roast.
  5. Whisk together remaining 1 cup broth, Worcestershire, tomato paste, soy sauce, remaining 1/2 teaspoon salt, and deglazing liquid. Pour around the roast.
  6. Cover and cook on HIGH for 2 hours, then reduce to LOW and cook an additional 3 1/2 to 4 hours until roast is fork-tender.
  7. Transfer roast and vegetables to a platter and tent with foil. Skim fat from cooking liquid. Pour into a saucepan and simmer uncovered 10 to 15 minutes until slightly thickened. Stir in butter and a splash of Worcestershire or balsamic if desired.
  8. Cook egg noodles in well-salted water 1 minute shy of package directions. Drain and toss with butter and 2 to 3 tablespoons of finished sauce.
  9. Shred or slice roast. Serve over noodles with vegetables and sauce spooned over everything. Garnish with parsley if desired.