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RoastBeef and Noodles is a favorite dish I like to make in the fall and winter. There are few things better than to walk in from the cold to the savory scent of roast beef cooking on the stove.
(Post modified with new photos on 1/28/23.)
I love Dutch Oven Cooking, and this recipe is Comfort Food Deluxe. From the tender roast beef to the toothy, flavorful egg noodles and gravy poured over mashed potatoes. Delicious!
This recipe is very similar to Savory Pot Roast with Vegetables. The cooking time is the same for both, but for this one I use a smaller roast and switch up the seasonings just a bit.
View More Beef Roast Recipes
- Marinated Smokey Beef Brisket
- Kansas-Style Herbed Pasty
- Beef Bourguignon – French Beef Stew
- Loin Tip Roast with Brown Gravy
Use frozen noodles if you wish, but I like to make my own from scratch while the roast is simmering on the stove. Homemade Noodles are easy to make. Just mix up the dough and roll them out on a table or counter to slice and dry.
Ingredients for Roast Beef and Noodles
(See the full recipe at the bottom of this post.)
- extra virgin olive oil
- boneless rump or arm roast
- sweet onion, diced
- minced garlic
- Worcestershire sauce
- kosher salt
- freshly ground black pepper
- garlic salt
- onion powder
- basil
- parsley
- whole bay leaves
- water
Egg Noodles
- frozen egg noodles or see my Homemade Recipe Here.
- water
- beef bouillon cubes
- all-purpose flour + water for thickening paste
- butter
Instructions for Making This Recipe
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, dice 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 the 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. You will need a little over 2 cups for this recipe.
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.
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 prepared or frozen egg noodles to the broth and return to a boil. Lower heat, and continue cooking for 8-10 minutes for homemade noodles, 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 thickening paste. Stir into the boiling noodles and stir until thickened.
Add the shredded beef to the noodles and stir to combine. Add dots of butter to the top to finish the dish.
This recipe will serve 8-10 people.
I like to serve this dish over mashed potatoes and with green beans. See my recipe for Refrigerator Mashed Potatoes Here.
See more Main Dishes Here. Browse Beef Recipes Here.
Roast Beef and Noodles
There are few things better than to walk in from the cold to the savory scent of Roast Beef and Noodles cooking on the stove. I love Dutch Oven Cooking, and this is Comfort Food Deluxe. From the tender roast beef to the toothy, flavorful egg noodles and gravy poured over mashed potatoes.
4.70 from 20 votes
Print RatePin Recipe
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
Servings: 10
Ingredients
- 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
Instructions
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.
Notes
*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.
Nutrition
Calories: 444kcal | Carbohydrates: 38g | Protein: 37g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 131mg | Sodium: 846mg | Potassium: 625mg | Fiber: 2g | Sugar: 2g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 4mg
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