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)

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

Preparation

  • Preheat the oven to 325°F (165°C) or set a slow cooker to LOW.
  • Slice the onion, carrots, celery, and mushrooms into bite-sized pieces.
  • Mince the garlic and finely chop the fresh thyme and rosemary.
  • Mix the dried herbs, salt, and pepper to create the herb rub.
  • Pat the chuck roast dry with paper towels and coat evenly with the herb mixture.

Searing

  • Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
  • Sear the roast on all sides until deeply browned, about 4–5 minutes per side.
  • Remove the roast and set aside.

Building the Base

  • Reduce heat to medium.
  • Sauté onion and garlic until softened and fragrant, about 3–4 minutes.
  • Pour in some beef broth to deglaze, scraping up the browned bits from the bottom of the pot.

Braising

  • Return the roast to the pot.
  • Add remaining broth, Worcestershire sauce, fresh herbs, bay leaves, carrots, celery, and mushrooms.
  • Cover tightly with a lid.

Oven method:

  • Cook covered for 3–3½ hours, until the roast is fork-tender and easily shreds.

Slow cooker method:

  • Cook on LOW for 7–8 hours or HIGH for 4–5 hours.

Noodles

  • Bring a large pot of salted water to a boil over high heat.
  • Cook the egg noodles until tender, about 7–9 minutes (or according to package directions).
  • Drain and toss with butter, salt, and pepper.

Serving

  • Remove and discard bay leaves.
  • Let the roast rest for 5–10 minutes, then slice or shred.
  • Spoon meat and vegetables over the buttered noodles.
  • Ladle pan juices over the top.
  • Garnish with fresh parsley and rosemary.