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Grandma’s Pot Roast with Egg Noodles and Carrots


  • Total Time: 0 hours

Ingredients

Scale
  • 1 (5 lb.) boneless chuck or round roast
  • 1/4 cup Worcestershire sauce
  • 2 Tablespoons butter
  • 1 onion, peeled & cut in about 8 large pieces
  • 1 package of brown gravy mix
  • ***Fill the pot with water almost to the top– this will become your broth to cook your egg noodles in just before serving***
  • *****
  • 1 lb. carrots, peeled and cut into pieces.
  • Egg noodles, do not add this to the slow cooker, these will be cooked separately using your beef broth.

Instructions

  1. Add all the ingredients–except carrots and noodles–to your slow cooker. You’ll add carrots in when about 3 hours remain. Cook 10-12 hours on low, until tender and the roast falls apart.
  2. A half-hour before serving, remove as much broth as you need to fill a pot, bring to a boil and cook desired amount of egg noodles in the broth according to package directions. Serve with pot roast and carrots.
  • Prep Time: 0 hours
  • Cook Time: 0 hours