There is a restaurant my family used to go to when I was growing up that serves amazing pot roast noodle soup in a bread bowl. So good. When my dad recently mentioned he was going there, I decided to try to make the soup at home. Not having any clue how to make it, I figured the best way to start would be to make pot roast. Genius, I know.
Here is my pot roast recipe and I will share my pot roast noodle soup adventure soon!
2.5-3 lb boneless chuck roast
4 medium potatoes
12 baby carrots
2 medium onions
1 medium zucchini (optional)
2 Tbsp Dijon mustard
2 cloves of minced garlic
1 cup beef broth
salt & pepper to taste
Start by cutting the potatoes and onions in large chunks. Slice the zucchini into 1/2 in rounds if you’re adding them.
You want to put the harder vegetables on the bottom of the crockpot, so add the potatoes and carrots down first followed by the onions and zucchini.
Top the vegetables with the chuck roast and put a thin layer of Dijon mustard and garlic on top of the meat.
Pour in the broth, cover and set the crockpot to low for 6-8 hours. The longer you let the pot roast cook, the more tender the meat will be.
After the meat is tender, I like to serve the meat in large shredded pieces. Make sure each bowl gets a little bit of each vegetable and the meat. I always add a little bit of the extra broth of the bowls too for flavor. It is also delicious to dip some bread in the broth too!
This is such a cozy meal for a cool fall day. Stay tuned for how I made the leftovers into pot roast noodle soup! (By leftovers, I mean the half I set aside to make soup before we started eating. We don’t usually have many leftovers of anything…)