Non-VegetarianPennsylvania Dutch cuisine Main Course

Pennsylvania Dutch Pot Roast with Brown Buttered Noodles

Name: Pennsylvania Dutch Pot Roast with Brown Buttered Noodles
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 6 servings
Cuisine: Pennsylvania Dutch
Ingredients: 3 lb chuck roast; 2 tbsp Vegetable oil; 1 Onion; 2 Carrot; 3 cup Beef broth; 1 lb egg noodles; 6 tbsp Butter; salt and pepper

A slow-braised beef roast served over egg noodles tossed in browned butter, a hearty Sunday dinner from Pennsylvania Dutch farm kitchens.

🇺🇸United States· Pennsylvania

Prep: 20 min
Cook: 210 min
Total: 230 min
Servings: 6
Difficulty: Medium
Calories: 610 kcal

Equipment

•Dutch oven
•Large pot for noodles

Nutrition

Per serving, approximate

Calories: 610 kcal
fat: 30
carbs: 38
protein: 42
calories: 610

Instructions

1
Season the roast with salt and pepper. Brown the meat on all sides in oil in a Dutch oven.
2
Take out the roast. Cook the onion and carrots in the same pot until soft.
3
Put the roast back into the pot. Pour in the beef broth.
4
Cover the pot and bake at 325°F for about 3 hours until the meat is fork-tender.
5
Boil the egg noodles until tender. Drain the water.
6
Melt the butter in a skillet over medium-low heat. Swirl the pan until the butter turns golden brown and smells nutty.
7
Toss the drained noodles in the browned butter until coated.
8
Slice the roast and serve it over the buttered noodles. Spoon some cooking liquid over the top.

Chef's tips

Brown the roast well before slow-cooking to build rich flavor. Keep the liquid at a gentle simmer so the meat stays juicy, and melt the butter slowly over medium-low heat until nutty without burning.