The classic Midwest staple of beef and noodles is not usually an exciting dish. But that's completely different when it comes to this easy-to-make recipe. The intense flavor that’s throughout the entire dish is derived from the browning of the beef in the pot before roasting. Simple ingredients come together with an easy process to reinvent this meal.
Salt and pepper the roast on all sides. Add neutral oil to a 6-quart Dutch oven over medium heat. Sear the roast in the hot oil until well browned on both sides, 3-4 minutes per side. Once browned, remove the roast and set it aside.
Add the carrots, celery, and onion to the Dutch oven. Sauté the vegetables until they are softened and beginning to brown, 4-6 minutes. Add the garlic and stir. Cut off the stems of the parsley and set the leaves aside. Using butcher's twine, tie the parsley stems with the thyme sprigs. Place the bundle in the Dutch oven and let cook for 2-3 minutes.
Pour in the beef stock and place the roast in the stock. Cover the Dutch oven and place it in the preheated oven. Cook the roast until the meat is tender and easily pulls apart with a fork, 3 to 3 ½ hours.
Once the meat is cooked, remove the roast from the stock along with the packet of herbs. Bring the stock to a simmer over medium heat and add the noodles. Cook the noodles to al dente, adding up to 1 cup additional water if needed. Unlike traditionally cooked noodles in a large pot of water, this recipe cooks the noodles in just enough liquid, hence the need for more water. While the noodles are cooking, shred the roast into bite-size pieces. When the noodles are cooked any remaining liquid should be thickened and the consistency of a sauce.
Add the shredded beef to the noodles, sprinkle with chopped parsley leaves, and serve.
Get the Better than Bouillon brand of beef bouillon and keep it in your refrigerator. When a recipe calls for beef stock, simply mix the bouillon with water to create a quick stock. Check the bouillon instructions printed on the manufacturer’s container for preparation amounts.
The beef will be done cooking when it is fall-apart tender. To test this, take a fork and pierce the meat. If it easily pulls apart, it’s ready to be removed from the oven.
Do not be too concerned if the noodles are not fully covered by the cooking liquid once added. For this recipe, you want the noodles to absorb a majority of the sauce and not have to drain any liquid after they’re done cooking. That said, if it appears that all of the liquid has been absorbed and the noodles are not done cooking, more water can be added.