Herbed Chuck Roast with Vegetables and Buttered Noodles
A savory, herb-rubbed chuck roast, slow-cooked with vegetables and served over buttered egg noodles.
This Herbed Chuck Roast with Vegetables and Buttered Noodles is a comforting classic featuring a 3-pound chuck roast rubbed with a blend of dried herbs and seared for a rich, caramelized crust. The roast simmers with onions, garlic, beef broth, Worcestershire, and a medley of carrots, celery, and mushrooms, slowly cooking until tender and infused with savory flavors. Served over buttery egg noodles and garnished with fresh parsley and rosemary, this dish brings a hearty and aromatic experience perfect for gatherings or cozy dinners.
Servings
4-6
Prep Time
45 minutes
Cook Time
3 hours
Total Time
4 hours (including rest time)
Ingredients
Meat and Seasoning
3 pound chuck roast
1 teaspoon ground dried thyme
1 teaspoon ground dried rosemary
1 teaspoon ground dried sage
1 teaspoon black pepper
2 teaspoons coarse kosher salt
Vegetables
2 tablespoons olive oil
Salt and pepper, to taste
2 teaspoons fresh thyme leaves
2 teaspoons fresh rosemary, finely chopped
2 bay leaves
1 onion, sliced
3 cloves garlic, minced
2 carrots, sliced
2 stalks celery, sliced
1 cup mushrooms, sliced
2 cups beef broth (divided use)
1 tablespoon Worcestershire sauce
Garnish
Fresh parsley, chopped (for garnish)
Fresh rosemary, finely chopped (for garnish)
For Serving
Buttered egg noodles
Instructions
Prep the Roast
Mix dried thyme, rosemary, sage, and black pepper for the herb rub. Pat chuck roast dry, season with salt, and coat with the herb mix. Sear in olive oil over medium-high heat for about 5 minutes per side until well browned. Set aside.
Sauté and Deglaze
Reduce heat to medium. Sauté onion and garlic until softened, season with salt and pepper, then deglaze the pan with beef broth, scraping up the browned bits.
Assemble and Cook
Preheat oven to 325°F (or set slow cooker). Return the roast to the pan or slow cooker. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Arrange carrots, celery, and mushrooms around the meat.
Oven: Cover and bake for 3 hours until fork-tender.
Slow Cooker: Cook on low for 7–8 hours or high for 4–5 hours.
Prepare Egg Noodles
Cook egg noodles according to package directions. Drain, toss with butter, and season with salt and pepper.
Finish and Serve
Remove bay leaves. Let roast rest briefly, then slice or shred. Serve over buttered noodles with vegetables and pan juices. Garnish with fresh parsley and rosemary.
Combine ground dried thyme, rosemary, sage, and black pepper to make the herb rub. Pat the chuck roast dry.
Season with salt, and rub the herb mixture generously over all sides of the meat.
Prepare the onion, garlic, carrot, celery, mushroom, and herbs.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the herb-rubbed roast on all sides until a deep, caramelized crust forms, about 5 minutes per side.
Remove and set aside.
Reduce heat to medium. Add the sliced onion and minced garlic, sautéing until softened. Season with salt and pepper. Pour in a splash of beef broth to deglaze the pan, scraping up any browned bits from the bottom.
Preheat your oven to 325°F (163°C) or prepare your slow cooker. Return the roast to the pan
Add remaining beef broth, Worcestershire sauce, fresh thyme, rosemary, and bay leaves.
Arrange the carrots, celery, and mushrooms around the roast.
Cover and bake for about 3 hours, until meat is tender.
Cook egg noodles according to package instructions. Drain after boiling and return to the pot.
Toss with butter before serving and season with salt and pepper.
Remove bay leaves. Let the roast rest briefly before slicing or shredding.
Serve the pot roast over buttered egg noodles, ladled with remaining juices accompanied by vegetables. Garnish with fresh parsley and rosemary.
