Chuck Roast with Homemade Noodles Recipe

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Chuck Roast with Homemade Noodles Recipe
Chuck Roast with Homemade Noodles Recipe photo by Taste of Home
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Chuck Roast with Homemade Noodles Recipe

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5 3 2
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 2-1/2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 2-1/2 hours

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 15-in. x 12-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. Yield: 8 servings.
Editor's Note: Uncooked noodles may be stored in the refrigerator for 2-3 days or frozen for up to 1 month.
Originally published as Chuck Roast with Homemade Noodles in Taste of Home December/January 1998, p35

  • 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
  1. 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.
  2. 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 15-in. x 12-in. rectangle. Cut into 1/8-in. strips. Cover and refrigerate until ready to cook.
  3. 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. Yield: 8 servings.
Editor's Note: Uncooked noodles may be stored in the refrigerator for 2-3 days or frozen for up to 1 month.
Originally published as Chuck Roast with Homemade Noodles in Taste of Home December/January 1998, p35

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MY REVIEW
omahataxidriver User ID: 5143548 24893
Reviewed Jan. 2, 2013

"ULTIMATE COMFORT FOOD..my family loves this and I make it at least twice a month!!"

MY REVIEW
julmoore User ID: 2616990 50439
Reviewed Mar. 17, 2009

"My reciept is very much like this one and I think whole milk makes them much better than water that most call for. I am always the one that has to bring the homemakd noodles to all of our get together. I make mine just before it is time to put them in and don't have to put them in the frige that way. I still have time while they are cooking to finih up the rest of the meal then. Like to have a nickel for every one I have made over the last 60 years. Everyone should try at least once to make them, they won't buy the dried ones again. I have taught our childrena and grand children how to make them. JulMoore"

MY REVIEW
ladriver1 User ID: 1665438 21133
Reviewed Feb. 22, 2008

"I tried this recipe recently. Although it takes a little time to make the noodles, its worth it. My husband went crazy over it. He said be sure not to lose this recipe!!"

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