Easy Beef and Noodles
- Ready In:
- 2hrs 10mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
directions
- In a skillet on medium to low heat, put roast in a large skillet.
- Pour can of beef broth over beef and add onion and garlic clove.
- Cook for 1 hour until broth is about 1/2 gone.
- After an hour, add Au jus, water, salt and pepper.
- Mix well until Au jus is disolved.
- Add sliced carrots and cook for additional hour until meat and carrots are tender.
- In a separate pan cook noodles until tender and drain.
- Put noodles in a serving dish, cut meat into pieces (should be tender enough to pull apart) and add to noodles.
- Pour remaining liquid from pan over noodles and beef.
- Stir well and serve.
- You can add more of less carrots.
- We like a lot of carrots.
- Also, I like to turn my roast off and let it sit for about 15 minutes in the pan before cutting so it will retain more of the juices.
- ENJOY!
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Reviews
-
I can't believe I haven't reviewed this recipe yet!! I've made it 2 times in the past couple monthes, but my husband was the first to make it for me when I was sick this summer. It is so good!! We like to have mashed potatoes with it, but some people would probably think that is too many carbs for 1 meal (I don't think there is such thing ha ha!) It is really easy, but does take some time. Its a cold wintery Nebraska day today, and will be the perfect supper. Thanks for posting!!
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Awesome flavor! I had to cook it about 45 min longer to make the meat tender though. I also added a can of mushrooms the same time I put in the carrots and used a little corn starch and water to thicken at end. I will make this again but next time I will use diet lean stew meat. The chuck roast seemed to be too fatty. I don't like picking through my food to get out the fat.
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This was the best recipe for beef and noodles that I have tried yet. I made it without making any changes, but I did follow some of the suggestions, and added 1C sliced baby carrots, since we're not big carrot fans, and I cooked the noodles in beef broth. DH says it's a keeper. Thanks Shannonmc for the great recipe.
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