Entree: United States – Indiana, Midwestern United States – Hoosier Beef and Noodles

Serving Size: 6

Approximate Time

Prep 30 min

Cook 3 hrs 15 min

Total 3 hrs 30 min

Ingredients

- 2.5 lb (1.13 kg) boneless beef chuck roast, trimmed
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, chopped (about 10 oz / 280 g)
- 3 medium carrots, peeled and sliced on the bias (about 8 oz / 225 g)
- 2 stalks celery, sliced (about 4 oz / 115 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 ml) Worcestershire sauce
- 4 cups (960 ml) low-sodium beef broth, divided
- 2 bay leaves
- 3 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper, plus more to taste
- 1/4 cup (32 g) all-purpose flour
- 4 tbsp (56 g) unsalted butter, divided (2 tbsp for gravy, 2 tbsp for noodles)
- 12 oz (340 g) wide egg noodles
- 8 oz (225 g) frozen peas
- Fresh parsley, chopped, for garnish (optional)

Instructions

Short Description:
Slow-braised beef served in a rich gravy made from the pan drippings and ladled over buttered wide egg noodles, with farm-style vegetables for a complete Midwestern main course.

Regional Notes:
This Indiana (Hoosier) version emphasizes slow-cooked chuck roast and a gravy made from the beef drippings—reflecting the state's agricultural roots and straightforward comfort-cooking. Unlike leaner, quicker beef-and-noodle variations, this recipe uses low-and-slow braising to produce deeply flavored meat and gravy typical of Midwestern pot roasts.

1. Preheat the oven to 300°F (150°C). Pat the chuck roast dry and season all over with 1 tsp (about 5 g) of the salt and 1/2 tsp (1 g) pepper.
2. Heat 2 tbsp (30 ml) oil in a large Dutch oven over medium-high heat until shimmering. Brown the roast on all sides, about 3-4 minutes per side, then remove to a plate.
3. Add the chopped onion, carrots, and celery to the pot and cook, stirring, until softened and beginning to color, about 6–8 minutes. Add the garlic and cook 30 seconds more.
4. Sprinkle the flour over the vegetables and stir to coat; cook 1–2 minutes to remove raw flour taste. Add Worcestershire sauce and pour in 2 cups (480 ml) of the beef broth, scraping up browned bits from the bottom of the pot.
5. Return the roast to the pot. Add the remaining 2 cups (480 ml) beef broth (or enough to come about halfway up the side of the roast), bay leaves, thyme sprigs, and the remaining 1/2 tsp (3 g) salt and 1/2 tsp (1 g) pepper. Bring to a gentle simmer.
6. Cover the pot and transfer to the oven. Braise until the beef is fork-tender, about 2 1/2 to 3 hours. (Alternatively, transfer everything to a slow cooker and cook on low for 7–8 hours.)
7. When the beef is tender, remove the pot from the oven. Transfer the roast to a cutting board and tent with foil. Remove and discard bay leaves and thyme stems.
8. Skim most of the fat from the surface of the cooking liquid. Set the pot over medium heat on the stove. If the liquid is very thin, bring it to a simmer and whisk in up to 1–2 tbsp (15–30 ml) cold water mixed with 1 tbsp (8 g) flour to help thicken, or melt 2 tbsp (28 g) butter in a small pan, whisk in 2 tbsp (16 g) flour and cook 1 minute, then whisk that roux into the hot pan juices until the gravy thickens to coating consistency. Adjust seasoning with salt and pepper.
9. While the gravy finishes, bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until tender. Drain, toss with 2 tbsp (28 g) butter and a pinch of salt, and keep warm.
10. Shred or slice the braised beef into bite-sized pieces (about 1/2–1 inch). Return the beef to the gravy and stir in frozen peas; simmer gently until peas are heated through, about 3 minutes.
11. To serve, mound buttered egg noodles on plates or a serving platter and spoon generous amounts of beef and gravy over the top. Garnish with chopped fresh parsley if desired.