My aunt made this for Sunday supper and it completely stole the show. It is unbelievably creamy and the savory meat is perfectly fork tender.
This Oven-Baked 5-Ingredient Pot Roast and Noodle Casserole is the ultimate “Sunday Dinner” in a single dish. By slow-braising the beef chuck roast in a savory mixture of onion soup and cream of mushroom, you create a rich, built-in gravy that infuses the meat as it tenderizes. Folding in the wide egg noodles at the very end allows them to soak up that concentrated beef flavor without becoming mushy, resulting in a glossy, velvet-textured meal that feels like a professional pot roast dinner with half the cleanup.
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Pot Roast and Noodle Casserole
Ingredients:
| Ingredient | Quantity |
| Beef chuck roast (boneless) | 2 1/2–3 lbs |
| Cream of mushroom soup (condensed) | 2 cans (10.5 oz each) |
| Beef broth (low-sodium, divided) | 3 cups |
| Wide egg noodles (uncooked) | 12 oz |
| Dry onion soup mix | 1 packet (1 oz) |
Step-by-Step Directions:
Step 1: The Slow Braise: Preheat your oven to 300°F. Place the roast in a 9×13-inch baking dish. Whisk together the mushroom soup, the onion soup mix, and 2 cups of the beef broth. Pour this over the roast until it is mostly submerged.
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Step 2: The Long Bake: Cover the dish tightly with a double layer of foil to lock in every drop of moisture. Bake for 3 to 3 1/2 hours.
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Tip: Patience is the key ingredient here! You’ll know it’s ready when the beef doesn’t just cut with a fork, but actually “shreds” with almost no resistance. If it’s still tough, give it another 20–30 minutes under the foil.
Step 3: The Noodle Prep: While the beef finishes, boil your egg noodles in salted water until they are just shy of al dente (usually 1–2 minutes less than the package says). Drain them well.
Step 4: Shred and Sauce: Remove the roast from the oven and shred it into bite-sized pieces, discarding any large fat caps. Whisk the remaining 1 cup of beef broth into the pan juices to create a smooth, pourable gravy.
Step 5: The Final Marriage: Fold the shredded beef and the cooked noodles back into the gravy in the baking dish. Cover loosely with foil and return to the oven for 10–15 minutes. This final “steeping” allows the noodles to absorb the gravy so they become part of the dish rather than just sitting on top of it.
