🍲 Oven-Baked Pot Roast & Noodle Casserole
This is a hearty, comforting dish—tender shredded beef mixed with noodles in a rich, savory sauce, then baked until bubbly.
Ingredients
- 500–700g beef chuck roast
- 2 cups egg noodles
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 2 cups beef broth
- 1 cup milk
- 1 cup shredded cheddar cheese
- 2 tablespoons flour
- 2 tablespoons butter
- Salt & black pepper to taste
🔥 Step 1: Cook the Pot Roast
- Preheat oven to 160°C (320°F)
- Season the beef with salt and pepper
- Sear in a pan until browned on all sides
- Transfer to a pot, add beef broth, onion, and garlic
- Cover and bake for 2.5–3 hours until tender
- Shred the meat and reserve some broth
🍝 Step 2: Prepare Noodles & Sauce
- Boil egg noodles until just tender; drain
- In a pan, melt butter and add flour (make a roux)
- Slowly add milk + 1 cup reserved broth, stirring until thick
- Season with salt and pepper
🧀 Step 3: Assemble Casserole
- Mix shredded beef, noodles, and sauce together
- Transfer to a baking dish
- Top with cheddar cheese
🔥 Step 4: Bake
- Bake at 180°C (350°F) for 20–25 minutes
- Until top is golden and bubbling
🍽️ Serving
- Serve hot with salad or bread
- Comfort food at its best—rich, creamy, and filling
🌟 Tips
- Add mushrooms or peas for extra texture
- Use leftover roast beef to save time
- For extra flavor, sprinkle herbs like thyme or parsley
If you want, I can give you a one-pot quicker version or a spicy desi-style beef noodle bake 👍
