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 recipe for Herbed Chuck Roast with Vegetables and Buttered Noodles is a hearty and aromatic classic comfort food dish. It begins with a 3-pound chuck roast, generously rubbed with a homemade herb mix of ground dried thyme, rosemary, sage, black pepper, and kosher salt. The meat is then seared in olive oil in a large skillet or Dutch oven until it forms a deep, caramelized crust. Next, onions and garlic are sautéed in the same pan, seasoned, and deglazed with beef broth, lifting all the flavorful browned bits. The seared roast is then returned to the pan or placed in a slow cooker, along with additional beef broth, Worcestershire sauce, fresh thyme, rosemary, bay leaves, and a medley of vegetables including carrots, celery, and mushrooms. The cooking process is slow and gentle, either in the oven for about 3 hours or in a slow cooker for 7-8 hours on low (or 4-5 hours on high), resulting in meat that’s beautifully tender and infused with rich flavors. Served over a bed of buttery, seasoned egg noodles and garnished with fresh parsley and rosemary, this pot roast offers a satisfying blend of savory, herbal notes and comforting textures, making it an ideal meal for gatherings or a relaxing weekend dinner.

Servings

4-6

Prep Time

45 minutes

Cook Time

3 hours

Total Time

4 hours (including rest time)

Ingredients

  • 3 pound chuck roast
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 2 cups beef broth (divided use)
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons fresh thyme leaves
  • 2 teaspoons fresh rosemary, finely chopped
  • 2 bay leaves
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 1 cup mushrooms, sliced
  • Fresh parsley, chopped (for garnish)
  • Fresh rosemary, finely chopped (for garnish)
  • Buttered egg noodles (for serving)

Herb Rub for Meat:

  • 1 teaspoon ground dried thyme
  • 1 teaspoon ground dried rosemary
  • 1 teaspoon ground dried sage
  • 1 teaspoon black pepper
  • 2 teaspoons coarse kosher salt

Instructions

Prepare Herb Rub and Brown the Meat:

  • 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.
  • 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.

Sauté Vegetables and Deglaze:

  • 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.

Assemble for Cooking:

  • Preheat your oven to 325°F (163°C) or prepare your slow cooker.
  • Return the roast to the pan (or place in the slow cooker).
  • Add remaining beef broth, Worcestershire sauce, fresh thyme, rosemary, and bay leaves.
  • Arrange the carrots, celery, and mushrooms around the roast.

Cook:

  • For oven: Cover and bake for about 3 hours, until meat is tender.
  • For slow cooker: Cook on low for 7-8 hours or on high for 4-5 hours.

Prepare Egg Noodles:

  • 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.

Final Steps:

  • Remove bay leaves. Let the roast rest briefly before slicing or shredding.

Serve:

  • Serve the pot roast over buttered egg noodles, ladled with remaining juices and accompanied by vegetables.
  • 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.