Here’s a super simple, oven-baked 5-Ingredient Pot Roast and Noodle Casserole that delivers deep flavour with minimal fuss.
5-Ingredient Oven-Baked Pot Roast & Noodle Casserole
Serves 4–6
The 5 Ingredients
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600–800g (1.3–1.7 lb) beef chuck roast (or any braising cut), cut into large chunks
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1 packet/envelope (approx. 40g) dry onion soup mix (or French onion soup mix)
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4 cups (1 litre) beef stock/broth, plus extra if needed
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300–400g (10–14 oz) wide egg noodles (or pappardelle, uncooked)
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1/2 cup sour cream or cream cheese, for finishing
Salt, pepper, and oil for browning are considered pantry staples, not counted in the five.
Instructions
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Preheat & prep
Preheat oven to 160°C / 325°F. Pat the beef chunks dry and season generously with salt and pepper. Heat a splash of oil in a large, oven-safe pot or Dutch oven over medium-high heat. -
Sear the beef
Brown the beef in batches until deeply coloured on all sides, about 2–3 minutes per side. Don’t crowd the pan. Return all beef to the pot. -
Build the braise
Sprinkle the onion soup mix over the beef, then pour in the beef stock. Stir to combine. Bring to a gentle simmer on the stovetop, then cover with a tight-fitting lid. -
Oven bake
Transfer the pot to the oven and cook for 2½–3 hours, or until the beef is fork-tender and falling apart. Check halfway through—if the liquid has reduced too much, add a splash of water or stock. -
Shred & add noodles
Remove the pot from the oven. Shred the beef roughly with two forks, directly in the braising liquid. Bring the mixture back to a gentle simmer on the stovetop. Stir in the uncooked egg noodles, making sure they are mostly submerged. Cover and cook for 8–10 minutes, stirring once or twice, until the noodles are tender and have absorbed much of the flavourful broth. You want it saucy, not soupy. -
Finish & serve
Remove from heat and stir through the sour cream or cream cheese until the sauce becomes silky and rich. Taste, adjust seasoning, and serve in deep bowls.
Want to stretch it further? Add frozen peas or a handful of spinach when the noodles are nearly done—they’re considered bonus ingredients. Let me know if you’d like a slow cooker version.