Dutch Oven Beef and Noodles
Tender, melt-in-your-mouth shredded chuck roast simmered in a rich, homemade beef gravy and served over thick egg noodles.
Ingredients
For the Beef
- 2 to 2 ½ pounds beef chuck roast cut into 2-inch chunks
- 1 ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- 1 medium onion small diced
- 4 cloves garlic minced
- 5 cups beef stock or beef broth
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
For the Gravy & Noodles
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups reserved broth from the Dutch Oven
- salt and pepper to taste
- 12 ounces wide egg noodles cooked
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Season & Sear Meat: Season the beef chunks evenly with 1 teaspoon salt and ½ teaspoon black pepper. Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Add the beef (working in batches if needed to avoid overcrowding) and sear until browned on all sides. Remove the beef and set aside on a plate.
- Sauté Aromatics: Reduce heat to medium. Add the diced onion and sauté for 2 to 3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
- Simmer Low & Slow: Pour in the beef stock, scraping up any browned bits stuck to the bottom of the pot. Return the seared beef and any accumulated juices back to the pot. Stir in the bay leaves, Worcestershire sauce, and ½ teaspoon salt. Bring to a boil, then cover with a lid, lower heat to medium-low, and simmer for about 3 hours, or until the beef is pull-apart tender.
- Shred Meat & Reserve Broth: Remove the beef chunks with a slotted spoon to a large bowl and shred with two forks; discard the bay leaves. Pour the cooking broth from the Dutch oven into a large liquid measuring cup (you will need 4 cups total; top off with extra beef stock if needed).
- Make the Gravy: In the same Dutch oven over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes to create a roux. Slowly whisk in the 4 cups of reserved cooking broth. Bring to a gentle simmer, whisking constantly, until thickened into a smooth gravy. Taste and season with additional salt and black pepper as needed.
- Combine & Serve: Fold the shredded beef back into the gravy until heated through. Serve spooned generously over hot, cooked wide egg noodles. Or mix the noodles right into the meat and gravy mixture! Enjoy!
Notes
Cutting your roast into uniform 1 ½ to 2-inch chunks ensures it breaks down evenly within the 3-hour mark. Larger cuts will require additional cooking time to become fully tender!
Salt to Taste: Broth concentrates as it simmers over 3 hours, so always hold off on final gravy adjustments until right before folding the shredded meat back in.
Nutrition
Calories: 723kcalCarbohydrates: 50gProtein: 49gFat: 37gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 198mgSodium: 1241mgPotassium: 1203mgFiber: 2gSugar: 3gVitamin A: 299IUVitamin C: 2mgCalcium: 83mgIron: 6mg
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