Yankee Pot Roast with Buttered Egg Noodles and Honey Glazed Carrots
N
Nicole
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Tonight, we're making a comforting Yankee Pot Roast with Buttered Egg Noodles and Honey Glazed Carrots! This recipe takes about 4 hours, mostly unattended, so it's perfect for a cozy Sunday dinner. No need to preheat anything, just grab your Dutch oven. We'll start by searing a seasoned chuck roast, then simmer it with aromatic vegetables, herbs, and beef broth until it's melt-in-your-mouth tender. While the roast simmers, whip up the sweet carrots and buttery noodles. You've got this!
Meat, Eggs, & Dairy
- 3 pounds beef chuck roast
- 4 tablespoons butter
- 1/2 cup heavy cream
- 8 ounces egg noodles
Fresh Produce & Herbs
- 1 whole yellow onion
- 3 whole carrot
- 3 whole celery stalk
- 1 pound baby carrots
- 1 sprig rosemary
- 1 sprig thyme
- 1 bunch parsley
Seasonings & Spices
- 4 cloves garlic
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
Pantry Items
- 2 tablespoons olive oil
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
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