It’s that time of year when comfort food is king. I was thinking of Beef Stroganoff but one of my guests absolutely hates sour cream so I decided to make this beef & noodles dish.
While very similar to Beef Stroganoff, this recipe does not call for any sour cream and focuses more on the savory by using onion soup mix and cream of celery soup for the sauce.
The key to this recipe is cooking the meat to the point where it is easily shreddable. I like to shoot for an internal temperature of about 200°F using a quality Meat Thermometer but you should be good to go between 195°F to 205°F.
Recipe Tips
- You may want to trim off any excess or hard fat depending on how well the butcher prepared your roast. Some fat is needed to keep it moist so trim with care
Using the Right Equipment makes a BIG Difference.
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You will need the following ingredients to make this Beef and Noodles recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
Onion Soup Mix, Water, Cream of Celery Soup, Chuck Roast and Egg Noodles.
How to Make Oven Beef and Noodles
- Preheat the oven to 325°F.
- In a mixing bowl, combine the onion soup mix and water. Stir in the cream of celery soup.
- Pour the soup mixture into the bottom of a roasting pan. Place the roast in the pan on top of the soup mixture. Cover and cook for 3-4 hours or until the internal temperature of the meat is about 200°F.
- Remove the roast from the pan and shred. Return the shredded meat to the pan. Add the egg noodles, reduce the heat to 300ºF and bake covered for another 20-30 minutes, checking and stirring every 15 minutes until the noodles are tender.
- Add water if necessary to prevent drying out.
Recipe Video
Oven Beef and Noodles
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Ingredients
- 1 ½ oz Onion Soup Mix
- 4 cups Water
- 10 ¾ oz Cream of Celery Soup
- 3 lbs Chuck Roast
- 12 oz Egg Noodles, uncooked
Instructions
- Preheat the oven to 325°F.
- In a mixing bowl, combine the onion soup mix and water. Stir in the cream of celery soup.
- Pour the soup mixture into the bottom of a roasting pan. Place the roast in the pan on top of the soup mixture. Cover and cook for 3-4 hours or until the internal temperature of the meat is about 200°F.
- Remove the roast from the pan and shred. Return the shredded meat to the pan. Add the egg noodles, reduce the heat to 300ºF and bake covered for another 20-30 minutes, checking and stirring every 15 minutes until the noodles are tender.
- Add water if necessary to prevent drying out.
Recipe Video
Super Easy Comfort Food!