Roast Beef and Noodles - Beef Recipes (2024)

4.70 from 20 votes

Course: Main Course

Cuisine: American

Keyword: Beef Arm Roast, Dutch Oven Cooking, Egg Noodles, Mashed Potatoes, Slow-Cooked Recipes

Prep Time: 10 minutes minutes

Cook Time: 3 hours hours 20 minutes minutes

Total Time: 3 hours hours 30 minutes minutes

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

Egg Noodles

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

• Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• Using a chef's knife and cutting board, diced the sweet onion. Mince the garlic.

• 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.

Cook the Roast

• In a large Dutch oven, heat olive oil on medium high and brown roast on each side to sear in juices.

• Reduce heat to medium low. 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 to the pot.

• Simmer on low heat for 3 hours until meat falls away from fork when pierced, adding more water as needed, keeping about 2 inches of water on the bottom.

  - When cooking a pot roast on the stove, it's important to have enough water in the pot to keep the roast from burning. I like to check the roast about every 30-40 minutes. However, cooking it in a Dutch oven, especially one with a lid designed to hold in moisture will help a lot. In fact, when using my Staub or Lodge Dutch ovens, I rarely need to add extra water.

• Transfer the roast to a tray or plate and allow to cool for a few minutes. Slice with a knife or shred the roast into bite-size pieces.

Prepare the Noodles

• To prepare the noodles, add water to the meat juices in the Dutch oven. Add in two beef bouillon cubes. Bring to a boil on medium-high heat.

• Add homemade or frozen egg noodles and return to boil. Lower heat, and continue cooking for 8-10 minutes for homemade or if frozen, according to package directions, approximately 15-18 minutes until tender.

• In a small bowl, combine the all-purpose flour and water to make a paste. Stir into the boiling noodles until thickened.

• Add the shredded beef to the noodles and stir to combine. Add dots of butter to the top to finish the dish. Serve 8-10.

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

**When using a 3-pound roast for this recipe, you will have more meat than you need. I like to use the leftover meat to make Kansas-Style Herbed Pasty, Vegetable Beef Soup, or even for Barbecued Beef Pizza. If you won't be using the leftover meat soon, you may freeze it in a tightly covered container for up to 2 months.