Go Back
Beef and Noodles on a plate
Andrew Fowler

Pot Roast Beef and Noodles

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 4 cups low-sodium beef broth
  • 1 cup leftover pot roast cooking liquid fat removed
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 2 pounds cooked pot roast pulled into bite-size pieces
  • 1 package frozen homestyle egg noodles 24 ounces
  • 2 tablespoons chopped parsley optional

Method
 

  1. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes.
  2. Slowly whisk in the broth and cooking liquid. Add Worcestershire, thyme and pepper and simmer for 5 minutes until lightly thickened.
  3. Add cooked pot roast to gravy. Cover and reheat over medium-low heat, turning gently, until 165°F throughout. Allow about 10–15 minutes for refrigerated sliced or shredded beef; use the thermometer to judge readiness.
  4. Serve immediately, or transfer the hot beef and gravy to a preheated slow cooker set to warm for holding at 140°F or above.
  5. Meanwhile, boil the frozen noodles according to their package directions and drain them well.
  6. Divide the noodles among bowls and ladle the hot beef and gravy over them. Add parsley only if using and serve immediately.