Here’s a comforting, hearty recipe for a pot roast + noodle casserole—perfect for a family meal.
🍲 Oven-Baked Pot Roast & Noodle Casserole
🛒 Ingredients
For the pot roast:
- 1–1.5 kg beef chuck roast
- 2 tablespoons oil
- Salt & pepper
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 2 carrots (sliced)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon thyme
For the casserole:
- 2 cups egg noodles
- 1 cup shredded cheese (cheddar or mozzarella)
- ½ cup sour cream or cream
- ½ cup broth (from roast)
🔥 Step 1: Cook the Pot Roast
- Preheat oven to 160°C (320°F)
- Season beef with salt and pepper
- Heat oil in a pot, sear roast on all sides
- Add onion, garlic, carrots
- Stir in broth, tomato paste, thyme
- Cover and bake for 2.5–3 hours until tender
🍜 Step 2: Prepare the Noodles
- Boil egg noodles until just tender, then drain
🥘 Step 3: Assemble the Casserole
- Shred the cooked beef
- Mix beef with noodles, sour cream, and some broth
- Transfer to a baking dish
- Top with cheese
🔥 Step 4: Bake
- Bake at 180°C (350°F) for 20–25 minutes until bubbly and golden
😋 Serving Tip
- Garnish with fresh parsley
- Serve with a simple salad or steamed veggies
✅ Why You’ll Love It
- Rich, slow-cooked flavor
- Creamy, cheesy comfort
- Great for leftovers
If you want, I can give you a faster one-pot version (under 1 hour) or a budget-friendly variation using simpler ingredients.
