Yankee Pot Roast with Buttered Egg Noodles and Honey Glazed Carrots

Step 1: Sear the Beef

Season the beef chuck roast generously with salt and pepper. Heat olive oil in a large Dutch oven or pot over medium-high heat. Sear the roast on all sides until well-browned. Remove the roast from the pot and set aside.

• 3 pounds beef chuck roast
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil

Step 2: Sauté the Vegetables

Add the chopped onion, carrots, and celery to the pot and cook until softened. Add the minced garlic, dried oregano, and smoked paprika and cook until fragrant.

• 1 large yellow onion (chopped)
• 3 carrots (chopped)
• 3 celery stalks (chopped)
• 4 cloves garlic (minced)
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika

Step 3: Deglaze and Simmer

Stir in the tomato paste and cook. Pour in the beef broth and apple cider vinegar, scraping up any browned bits from the bottom of the pot. Return the roast to the pot, add the rosemary and thyme sprigs. Bring to a simmer, then cover and reduce heat to low. Cook for 3-4 hours, or until the roast is very tender.

• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 tablespoon apple cider vinegar
• 1 sprig fresh rosemary
• 1 sprig fresh thyme

Step 4: Prepare the Carrots

While the roast is cooking, prepare the honey glazed carrots. In a skillet, melt butter over medium heat. Add the baby carrots and honey. Cook until the carrots are tender and glazed.

• 4 tablespoons butter
• 1 pound baby carrots
• 2 tablespoons honey

Step 5: Cook the Noodles

Cook the egg noodles according to package directions. Drain and toss with butter and chopped parsley.

• 8 ounces egg noodles
• 2 tablespoons butter
• 1 bunch fresh parsley (chopped)

Step 6: Thicken the Gravy

Remove the roast from the pot and set aside to rest. Remove the rosemary and thyme sprigs. In a small bowl, whisk together the flour and heavy cream until smooth. Gradually whisk the mixture into the pot, stirring constantly. Bring to a simmer and cook until the gravy has thickened.

• 2 tablespoons all-purpose flour
• 1/2 cup heavy cream

Step 7: Serve

Slice or shred the roast. Serve over the buttered egg noodles, topped with the gravy. Serve the honey glazed carrots on the side.

• Cooked roast from Step 3
• Cooked egg noodles from Step 5
• Gravy from Step 6
• Honey glazed carrots from Step 4