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Ingredients
| white mushrooms: 5 whole mushrooms (sliced) |
| beef chuck clod steak: 2.5 lbs |
| salt: 1 1/2 tsp |
| black pepper: 1 tsp |
| olive oil: 3 Tbl |
| carrots: 3 (chopped) |
| onions: 1 (chopped) |
| celery: 2 stalks (chopped) |
| garlic: 3 cloves (minced) |
| soup - beef broth: 2 cups |
| red wine: 1 cup |
| canned tomato paste: 6 oz |
| bay leaf: 2 |
| fresh thyme: 1 sprig |
Pot Roast and Egg Noodles
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
150 min -
Servings
8 serving(s)
Tags
- Season the meat with salt and pepper.
- Heat oil in a large oven-proof pot over medium heat. Brown meat, 3 minutes per side. Remove meat and set aside.
- Add garlic, onions, carrots, celery to pot. Cook, stirring, until softened, about 10 mn.
- Add broth, wine, tomato paste, mushrooms, bay leaves, and thyme. Bring to a boil. Return meat to pot. Liquid should come about 2/3 the way up the sides of the roast.
- Slide covered pot into a 325 degree oven and let cook for 2 1/2 hours. Turn roast once and occasionally baste. Roast is done when very tender.
- When tender, remove meat from pot and shred with fork. Discard fat, bay leaves, and thyme sprig. Stir shredded into sauce and keep warm.
- Serve over lightly buttered egg noodles.