Pot Roast Over Noodles Crock Pot Recipes

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CROCK POT GOOD GRAVY BEEFY NOODLES



Crock Pot Good Gravy Beefy Noodles image

I've taken our tried and true Crock Pot Good Gravy Roast recipe and added delicious noodles to give you an ultimate comfort meal that is super easy to make!

Provided by Aunt Lou

Categories     Main

Time 10h5m

Number Of Ingredients 8

3.5 lb roast
10.75 oz can beefy mushroom soup (or 10.5 oz can beef consumme )
10.75 oz can cream of mushroom soup
1 oz ranch dip mix
1 oz brown gravy mix packet
Pepper Jack Cheese
2 3/4 cup beef broth (divided)
24 oz frozen egg noodles

Steps:

  • Place your roast in your 6-quart slow cooker
  • Pour your soups on top
  • Sprinkle your mixes on top of the soups
  • Use 1/4 cup broth to rinse out the can of cream of mushroom soup and drizzle over the top of your mixes
  • Cover your roast with slices of pepper jack cheese
  • Cover and cook on low for 8-10 hours (high is not recommended for a fall-apart tender roast)
  • Shred your roast with two forks
  • Stir in your remaining broth and noodles, making sure your noodles are down in the broth
  • Cover and cook on high for an hour to an hour and a half until your noodles are done

Nutrition Facts : Calories 501 kcal, Carbohydrate 55 g, Protein 47 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 150 mg, Sodium 3195 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

SLOW COOKER CREAMY POT ROAST



Slow Cooker Creamy Pot Roast image

Savory pot roast in a creamy gravy that's just perfect for serving over mashed potatoes or noodles.

Provided by htovey

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 8h10m

Yield 10

Number Of Ingredients 7

1 (5 pound) boneless beef chuck roast
salt and ground black pepper to taste
2 (10.75 ounce) cans condensed golden mushroom soup
2 (8 ounce) cans sliced mushrooms, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 ½ teaspoons minced garlic

Steps:

  • Season roast all over with salt and black pepper and place roast in a slow cooker. Whisk golden mushroom soup, sliced mushrooms, cream of mushroom soup, onion soup mix, and garlic together in a bowl; pour over beef roast.
  • Cook on Low for 8 to 10 hours.

Nutrition Facts : Calories 335.6 calories, Carbohydrate 11.1 g, Cholesterol 107.7 mg, Fat 16.9 g, Fiber 1.7 g, Protein 33.4 g, SaturatedFat 6.1 g, Sodium 1152.8 mg, Sugar 1.9 g

SLOW COOKER POT ROAST



Slow Cooker Pot Roast image

It's quick and easy to assemble.

Provided by keylimeone

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 8h15m

Yield 6

Number Of Ingredients 9

1 onion, sliced
¼ cup all-purpose flour
1 (2 1/2 pound) boneless beef chuck roast
1 pinch salt and ground black pepper to taste
1 (1.2 ounce) package dry beef gravy mix
1 (1 ounce) package ranch dressing mix
1 (.7 ounce) package dry Italian-style salad dressing mix
½ cup water, or as needed
5 whole peeled carrots

Steps:

  • Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
  • Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
  • Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.

Nutrition Facts : Calories 385.2 calories, Carbohydrate 20.8 g, Cholesterol 86.8 mg, Fat 22 g, Fiber 2.5 g, Protein 23.9 g, SaturatedFat 8.7 g, Sodium 1287.8 mg, Sugar 6.1 g

CLASSIC POT ROAST WITH NOODLES



Classic Pot Roast with Noodles image

Pot roast flavors of onion, garlic, bay leaf, and thyme create the traditional Sunday dinner you're used tou2014with a noodle twist.

Provided by hbs-admin

Time 2h50m

Number Of Ingredients 14

8oz Mueller'su00ae Egg Noodles, any width
2 tablespoons oil
3 pounds boneless beef bottom round roast
3 cups beef broth
1 cup chopped onion
2 cloves garlic, minced
1 bay leaf
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 large onion, cut into 1/2-inch wedges
1 pound carrots, cut into 2-inch pieces
1/4 cup water
1/4 cup corn starch

Steps:

  • 1 Cook and drain noodles according to package directions; set aside.
  • 2 Heat oil in a 5-quart Dutch oven over medium-high heat. Add beef & brown on all sides. Add beef broth, chopped onion, garlic, bay leaf, thyme, salt, and pepper. Bring to boil. Reduce heat, cover and simmer for 2 hours.
  • 3 Add carrots and onion wedges, simmer 30 minutes or until beef and carrots are tender.
  • 4 Remove roast from Dutch oven, cover and set aside. Remove bay leaf from gravy in Dutch oven and discard.
  • 5 In a small bowl, stir together corn starch and water until smooth. Stir corn starch mixture into beef broth and vegetable mixture in the Dutch oven to make a gravy. Bring contents to a boil over medium heat, stirring constantly. Boil 1 minute.
  • 6 Toss cooked noodles with 2 cups gravy. Cut beef into bite-size portions.
  • 7 Serve noodles topped with beef, vegetables, and remaining gravy.

Nutrition Facts :

CROCK POT POT ROAST OVER NOODLES



Crock Pot Pot Roast over Noodles image

Make and share this Crock Pot Pot Roast over Noodles recipe from Food.com.

Provided by Lusil

Categories     Roast Beef

Time 5h15m

Yield 6 serving(s)

Number Of Ingredients 13

2 1/2 lbs boneless beef chuck roast
1 tablespoon vegetable oil
2 carrots, chopped
1 onion, sliced
2 garlic cloves, minced
1 (10 1/2 ounce) can cream of celery soup
2 tablespoons quick-cooking tapioca
1 (14 ounce) can Italian tomatoes
1 (6 ounce) can tomato paste
2 tablespoons brown sugar
2 bay leaves
salt and pepper
1 (8 ounce) package egg noodles, cooked, drained and buttered

Steps:

  • Heat oil in a skillet and brown roast on all side; remove from pan.
  • In the same skillet saute' carrots, onion and garlic for three minutes.
  • Put veggies in crock pot and place roast on top.
  • Combine remaining ingredients (except noodles) and pour over roast.
  • Cook on low 10- 12 hours or high for 5- 6 hours.
  • Shred beef and return to gravy.
  • Serve over hot buttered noodles.

PERFECT POT ROAST



Perfect Pot Roast image

Chuck roast is the key to this pot roast recipe. The meat has wonderful marbling that helps it get tender and melt-in-your-mouth delicious after cooking.

Categories     comfort food     dinner     main dish     meat

Time 4h20m

Yield 10 servings

Number Of Ingredients 10

1 whole (4 to 5 pounds) chuck roast
2 tbsp. olive oil
2 whole onions
6 whole carrots (up to 8 carrots)
Salt, to taste
Pepper, to taste
1 c. red wine (optional, you can use beef broth instead)
2 c. to 3 cups beef stock
3 sprigs fresh thyme, or more to taste
3 sprigs fresh rosemary, or more to taste

Steps:

  • First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.
  • Preheat the oven to 275˚. Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
  • Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don't have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
  • Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
  • If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
  • With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
  • When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
  • Put the lid on, then roast in the oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

CROCK POT POT ROAST WITH NOODLES



Crock Pot Pot Roast With Noodles image

Make and share this Crock Pot Pot Roast With Noodles recipe from Food.com.

Provided by kzbhansen

Categories     Roast Beef

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 1/2-3 lbs pot roast
1 (10 3/4 ounce) can cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 cup cooking sherry
1 cup water
1 (8 ounce) package egg noodles, cooked

Steps:

  • Spray crock pot with Pam.
  • Brown roast if desired.
  • Place all ingredients except noodles in crock pot.
  • Cover and cook on Low 6-8 hours, stirring occasionally.
  • Serve roast over cooked noodles.

CROCK POT MISSISSIPPI POT ROAST



Crock Pot Mississippi Pot Roast image

This Mississippi Pot Roast is wonderful for a busy night! Perfect for a gathering too!

Provided by The Southern Lady Cooks

Categories     Main Course

Number Of Ingredients 5

2.5-3 lb Chuck Roast
1 package of Hidden Valley Ranch Dressing Mix
1 package of Brown Gravy (gluten free optional)
5-6 Pepperoncini Peppers
1 stick of butter

Steps:

  • Place roast in crock pot and top with ranch and gravy mix. Then place peppers around roast and add butter. Cook on low for 8 hours!

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