Here’s a full, hearty recipe for Oven-Baked Pot Roast and Noodle Casserole—tender roast beef, creamy sauce, and cheesy noodles baked to perfection.
🍲 Oven-Baked Pot Roast & Noodle Casserole
Ingredients
- 500–700 g 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 butter
- 2 tablespoons flour
- Salt & black pepper to taste
- Optional: 1 cup peas or mushrooms
Instructions
1️⃣ Cook the Pot Roast
- Preheat oven to 160 °C (320 °F).
- Season the beef with salt and pepper.
- Sear in a hot skillet until browned on all sides.
- Transfer to a baking dish or Dutch oven. Add beef broth, onion, and garlic.
- Cover and bake for 2.5–3 hours until tender.
- Remove beef and shred, reserving the cooking liquid.
2️⃣ Prepare Noodles & Sauce
- Boil egg noodles until just tender; drain.
- In a saucepan, melt butter and stir in flour to make a roux.
- Gradually add 1 cup milk and 1 cup reserved beef broth, stirring until smooth and slightly thickened.
- Season with salt and pepper.
3️⃣ Assemble Casserole
- Mix shredded beef, noodles, and sauce together.
- Add optional vegetables if desired.
- Transfer mixture to a greased baking dish.
- Sprinkle shredded cheddar cheese on top.
4️⃣ Bake
- Preheat oven to 180 °C (350 °F).
- Bake uncovered for 20–25 minutes, until the cheese is golden and bubbly.
Serving Suggestions
- Serve hot with a side salad or garlic bread.
- Can be made ahead; bake until heated through before serving.
Tips
- “Low and slow” cooking ensures tender beef.
- Mushrooms or peas add texture and flavor.
- For richer taste, add a splash of Worcestershire sauce or a teaspoon of Dijon mustard to the sauce.
If you want, I can create a one-pot faster version that cooks in under an hour without losing flavor.
Do you want me to do that?
