Pot Roast and Noodle Casserole. This was made by my aunt on Sunday supper and it completely was the best thing. It is creamy more than imaginable and the meat, in its savory state, is fork tender yes..
Oven baked pot roast with tender beef and noodles in luscious mushroom gravy, Aggrandizement family dinner any time.
Servings: 6
Ingredients
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beef chuck roast, boneless → 2 1/2 lb
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condensed cream of mushroom soup (10.5 oz) → 2 can.
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dry onion soup mix → 1 (1 oz) packet
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low sodium beef broth, separated → 3 cups.
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wide egg noodles, uncooked → 12 oz
Pot Roast and Noodle Casserole: Preparation
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Turn the oven on and set it to 300°F (150°C). Let it warm up before you start cooking. On the counter, prepare a baking dish or a deep casserole dish, which is 9×13-inch in size. Rub it with a little grease, should you please, but the sauce will be greasy enough that it will adhere with little adhesion.
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Rub the beef chuck roast all over with a minimal amount of salt, and a lot of black pepper (the onion soup mix is already rich in salt, and thus be sparse). Put the roast in the centre of the cooking dish.
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Combine in a medium-sized bowl the condensed cream of mushroom soup, the dry onion soup mix and 2 cups of the beef broth and blend it down to a relatively smooth mixture. It will be thick but pourable. Pour the sauce around and over the roast making sure that the meat is covered with the sauce in a large portion.
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The baking dish should be tightly wrapped in two layers of foil and the edges tightly crimped to avoid liquid escaping. Put dish into the already heated oven and bake 3 to 3 1/2 hours or until the beef has become extremely soft and can be pulled apart easily using a fork. The bulky roasts could take 3 1/2 hours.
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Approximately 25 minutes before the roast is done, boil a huge pot of salty water. Add the wide egg noodles and cook until it becomes slightly under al dente according to package directions (usually 1 or 2 minutes less than the required time). Filter the noodles and hold aside.
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When the roast is fork tender, remove the baking dish out of the oven and then un-foil the baking dish gradually, being careful of the hot steam. Place the roast in a large bowl/cutting board and chop it into bite-sized pieces with two forks disposing any huge lumps of fat.
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The rest of 1 cup of the beef broth is added to the hot pan juices in the baking dish and whisked to make the gravy smooth and creamy. It should be thick and liquid or it may be too thick, then you can add some more broth or water. Taste and add or omit and pinch of pepper.
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It is now time to put the shredded beef again into the baking dish, and mix it into the gravy until the shreds are all covered. Add the cooked noodles on the dish and stir the mixture completely until the noodles and the beef are well mixed and the beef is scattered across the casserole.
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The mixture should be poured into the baking dish in a uniform layer. Wrap again loosely in foil and return to the oven, but this time only till the noodles have just started to take up a little of the gravy, everything is burbling around the edges and the casserole finally looks glossy and creamy.
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Removed out of the oven, and leave the casserole to cool somewhat to enable the sauce to settle somewhat. Pour into large serving bowl or into warm bowls and be careful to heap as much tender shredded beef and rich brown gravy as possible on top of the wide amounts of egg noodles.