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Chuck Roast with Homemade Noodles

 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
8 ServingsPrep: 30 min. Bake: 2-1/2 hours


  • 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


  • 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.

2 of 2

Chuck Roast with Homemade Noodles (continued)

Directions (continued)

  • 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.