Hello!
I’ve got a great recipe for you! It’s warm, it’s hearty, it’s noodley…it’s just oodles and oodles of goodness. Dustin learned how to make this from his mom, and the first time he made it for me, I was licking the bowl clean. Not kidding.
It’s one of those super easy recipes that are perfect for a cold evening. It’s basically all in one pot, except for the egg noodles which are made separately, and there isn’t a ton of steps or ingredients.
I know we’re going to be making this one quite a bit over the winter. It also freezes well (not the noodles, just the beef and gravy mixture). And you know I looooooove being able to make things in bulk and freeze them for rainy days when I need to whip up dinner fast.
I hope you give this one a whirl!
Ingredients:
- 1 – 4 lb chuck roast
- 1/2 cup of soy sauce (we use low sodium)
- 3 bay leaves
- 8 Tablespoons of corn starch
- kosher salt
- pepper
- 2 Tbsp of Extra Virgin Olive Oil
- water
- 2 small sweet onions, diced
Directions:
- Pat the chuck roast dry with paper towels.
- Coat a deep, large pot with 2 Tbsp of Extra Virgin Olive Oil and heat on medium/high.
- Generously salt and pepper the chuck roast on both sides.
- Add the chuck roast to the pot. Pan sear until there’s a nice char on each side.
- Once each side is seared, add 7 cups of water to the pot with 3 bay leaves.
- Add the diced onions to the pot. Bring to a boil, then simmer and cover the pot. Simmer for approximately 2 hours or until the meat is falling apart.
- Carefully remove the chuck roast from the pot and transfer to either a cutting board or a large plate.
- Shred the meat with two forks and place the shredded meat on a separate dish.
- Add an additional 4 cups of water to the pot.
- Add 1/2 cup of soy sauce.
- In a measuring cup, mix 1 1/4 cups of cold water with 8 Tbsp of corn starch. Mix until it’s no longer lumpy. This will be the thickening liquid.
- Turn the heat back to medium/high and whisk the corn starch mixture into the pot and stir.
- Return the meat to the pot.
- Serve over egg noodles.
See Photos below with Step by Step Directions:
- Pat the chuck roast dry with paper towels.
- Coat a deep, large pot with 2 Tbsp of Extra Virgin Olive Oil and heat on medium/high.
- Generously salt and pepper the chuck roast on both sides.
- Add the chuck roast to the pot. Pan sear until there’s a nice char on each side.
- Once each side is seared, add 7 cups of water to the pot with 3 bay leaves.
- Add the diced onions to the pot. Bring to a boil, then simmer and cover the pot. Simmer for approximately 2 hours or until the meat is falling apart.
- Carefully remove the chuck roast from the pot and transfer to either a cutting board or a large plate.
- Shred the meat with two forks and place the shredded meat on a separate dish.
- Add an additional 4 cups of water to the pot.
- Add 1/2 cup of soy sauce.
- In a measuring cup, mix 1 1/4 cups of cold water with 8 Tbsp of corn starch. Mix until it’s no longer lumpy. This will be the thickening liquid.
- Turn the heat back to medium/high and whisk the corn starch mixture into the pot and stir.
- Return the meat to the pot.
- Serve over egg noodles.
Enjoy!
