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Pot Roast Beef and Noodles
Andre Lewis

Pot Roast Beef and Noodles

This is the short route from leftover Sunday roast to a broad bowl of beef and noodles. The broth gets body from a light roux, not canned soup, and frozen noodles cook separately so they cannot steal every drop from the gravy. Fold them in at the table for the best texture.
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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 the cooked pot roast to the gravy in the saucepan. Cover and reheat over medium-low heat, turning gently, until the beef reaches 165°F throughout. Allow approximately 10–15 minutes for refrigerated, sliced or shredded beef; the thermometer reading determines when it is ready.
  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.