Old Fashioned Pot Roast With Egg Noodles
Old Fashioned Pot Roast With Egg Noodles offers tender, flavorful beef slow-cooked with vegetables and savory tomato paste, served over wide egg noodles. Perfect for hearty family dinners, this classic dish combines rich umami flavors with comforting textures, making it ideal for cozy, satisfying meals.
Ingredients
- 4 lb. beef rump roast
- 1/4 lb. mushrooms, sliced ⓘ
- 1 large carrot, halved ⓘ
- 2 cloves garlic, minced ⓘ
- 2 beef bouillon cubes
- 2 bay leaves ⓘ
- 2 Tbsp. flour ⓘ
- 1 lb. wide egg noodles ⓘ
- 2 Tbsp. vegetable oil ⓘ
- 2 medium onions ⓘ
- 1 stalk celery, halved ⓘ
- 3 1/4 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 1/3 cup tomato paste ⓘ
Instructions
- Brown the rump roast in vegetable oil in a Dutch oven.
- Remove the meat and drain off the fat.
- Combine sliced mushrooms, halved carrot, minced garlic, 1 1/4 teaspoons salt, beef bouillon cubes, pepper, bay leaves, tomato paste, and 2 cups water in the Dutch oven; heat to boiling.
- Add the browned roast back into the Dutch oven.
- Cover and simmer for 4 hours until the meat is tender.
Tips & Substitutions
For a richer flavor, consider adding a splash of red wine to the pot while simmering. If you prefer a thicker sauce, mix an additional tablespoon of flour with cold water and stir it in towards the end of cooking. You can also substitute the beef bouillon with homemade stock for enhanced depth. This dish can be a great base for American recipes like Meatza Pie.
Serving Suggestions
Serve the pot roast over cooked wide egg noodles for a comforting meal. Pair it with a side of roasted vegetables or a fresh green salad to balance the richness of the dish. A glass of red wine complements the flavors beautifully, making it a perfect centerpiece for a family dinner or special occasion.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm on the stove over low heat or in the microwave in short intervals, stirring occasionally. If the sauce thickens too much, add a splash of water or broth to loosen it up.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Pot Roast With Egg Noodles contains roughly 417 calories, with 19g protein, 88g carbohydrates, and 10g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (123% of the Daily Value), and vitamin C (119% of the Daily Value). Note that it is relatively high in sodium, at 1485mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this pot roast?
Yes, while a beef rump roast works well, you can use chuck roast or brisket as alternatives. These cuts are also well-suited for slow cooking and will yield tender results. Just keep in mind that cooking times may vary slightly depending on the size and cut of meat.
How can I adjust the seasoning for my taste?
Feel free to modify the seasoning to suit your preferences. If you enjoy a bit of heat, consider adding red pepper flakes or a dash of hot sauce. For a more herbaceous flavor, you could also include fresh herbs like thyme or rosemary, which pair nicely with beef recipes.
Is it possible to make this dish in a slow cooker?
Absolutely! To adapt this recipe for a slow cooker, brown the meat and then transfer all ingredients to the slow cooker. Cook on low for 8 hours or high for about 4 hours, until the meat is fork-tender. This method allows the flavors to meld beautifully and makes for an easy, hands-off meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).