This oven baked 5-ingredient pot roast and noodle casserole is the kind of Sunday supper that quietly shows up at the table and then absolutely steals the spotlight. It’s built on a very Midwestern idea I grew up with: take a tough, inexpensive cut of beef, let the oven do the work, and fold the resulting fork-tender meat into something creamy and comforting. Here, the roast braises low and slow in a savory gravy, then gets tossed with wide egg noodles and a rich, silky sauce. It’s simple enough for a busy weekend but satisfying enough to serve to company, and it leans on pantry staples you probably already have on hand.
Serve this casserole in warmed shallow bowls so the gravy stays loose and velvety around the noodles. I like to pair it with something fresh and crisp for contrast: a simple green salad with a sharp vinaigrette or a plate of sliced cucumbers and cherry tomatoes with a sprinkle of salt. Buttered green beans or roasted carrots also work beautifully alongside the deep, beefy flavors. A crusty baguette or soft dinner rolls are perfect for swiping up the extra gravy, and if you enjoy wine, a medium-bodied red like a Merlot or Côtes du Rhône complements the richness without overwhelming it.
Oven Baked 5-Ingredient Pot Roast and Noodle Casserole
Servings: 6
Ingredients
2 1/2 to 3 lb boneless beef chuck roast
2 (10.5 oz) cans condensed cream of mushroom soup
1 (1 oz) packet dry onion soup mix
3 cups low-sodium beef broth, divided
12 oz wide egg noodles, uncooked
Directions
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