Roast Beef and Noodles

Roast Beef and Noodles

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Roast Beef and Noodles is a favorite dish I like to make in the fall and winter. There are few things better than to walk in from the cold to the savory scent of roast beef cooking on the stove.

I love Dutch Oven Cooking, and this recipe is Comfort Food Deluxe. From the tender roast beef to the toothy, flavorful egg noodles and gravy poured over mashed potatoes. Delicious!

Use frozen noodles if you wish, but I like to make my own from scratch while the roast is simmering on the stove. Homemade Noodles are easy to make. Just mix up the dough and roll them out on a table or counter to slice and dry.

 

Ingredients Needed to Make Roast Beef and Noodles

  • extra virgin olive oil
  • boneless arm roast
  • yellow onion, chopped
  • minced garlic
  • Worcestershire sauce
  • kosher salt
  • freshly ground black pepper
  • garlic salt
  • onion powder
  • basil
  • parsley
  • whole bay leaves
  • water

To Make the Noodles:

  • frozen egg noodles or see my Homemade Recipe Here. 
  • water
  • beef bouillon cubes
  • all-purpose flour + water for thickening paste
  • butter

 

Instructions for Making This Recipe

In a large Dutch oven, heat olive oil and brown roast on each side to sear in juices. Add chopped onion and minced garlic and saute until tender. Season with Worcestershire sauce, kosher salt, whole bay leaves, dried parsley, dried basil, freshly ground black pepper, garlic salt, and onion powder. Add water as needed, keeping about 1″ of water on bottom.

Simmer for 3 hours until meat falls away from fork when pierced, adding more water as needed. Remove from pan and keep warm.

Prepare the Noodles at the End of the Cooking Time

Homemade Egg Noodles

If you’ve opted to make homemade egg noodles, start them at the beginning of this recipe to let them dry while the roast cooks. See my recipe for Homemade Egg Noodles Here. 

To prepare the noodles, add water to meat juices. Add beef bouillon cubes. Bring to a boil. Add egg noodles and return to boil. Continue cooking for 15-18 minutes until tender.

In a small bowl, combine flour and 1/2 cup water to make paste. Stir into boiling noodles to thicken. Shred beef and add to noodles. Add dots of butter to the top of the dish. This recipe serves 8-10 people. 

Serve over Refrigerator Mashed Potatoes.

See more Main Dishes Here. 

Recipe for Roast Beef and Noodles

Roast Beef and Noodles

There are few things better than to walk in from the cold to the savory scent of Roast Beef and Noodles cooking on the stove. I love Dutch Oven Cooking, and this is Comfort Food Deluxe. From the tender roast beef to the toothy, flavorful egg noodles and gravy poured over mashed potatoes.
5 from 2 votes
Print Rate
Course: Main Course
Cuisine: American
Keyword: Beef, Dutch Oven Cooking, Egg Noodles, Mashed Potatoes, Slow-Cooked Recipes
Prep Time: 10 minutes
Cook Time: 3 hours 20 minutes
Total Time: 3 hours 30 minutes
Servings: 8

Equipment

Dutch Oven
Kitchen Utensil Set
Glass Measuring Cups
Potholders

Ingredients

  • 2 tablespoons Extra Virgin olive oil
  • 3 pounds boneless arm roast
  • 1 cup onion diced
  • 1 tablespoon minced garlic
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon kosher salt
  • 2 whole bay leaves
  • 2 teaspoons dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic salt
  • 1 teaspoon onion powder
  • 1 cup water add more as needed

Noodles:

  • 16 oz. package frozen egg noodles Homemade Recipe
  • 4 cups water
  • 2 cubes beef bouillon
  • 1/3 cup all-purpose flour
  • 1/2 cup water
  • 3-4 tablespoons butter

Instructions

  • In large dutch oven, heat oil and brown roast on each side to sear in juices. Add onion and garlic and saute until tender. Season with Worcestershire sauce, kosher salt, bay leaves, dried parsley, dried basil, freshly ground black pepper, garlic salt, and onion powder. Add water as needed, keeping about 1" of water on bottom. Simmer for 3 hours until meat falls away from fork when pierced. Remove from pan and keep warm.
  • To prepare noodles, add water to meat juices. Add beef bouillon cubes. Bring to boil. Add egg noodles and return to boil. Continue cooking for 15-18 minutes until tender.
  • In a small bowl, combine all-purpose flour and 1/2 cup water to make paste. Stir into boiling noodles to thicken. Shred beef and add to noodles. Add 3-4 tablespoons butter on top. Serves 8-10.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted. 
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