Pot Roast With Noodles and Peas

pot roast pic

Spring is here but the weather is still not cooperating. I’m beginning to feel like Punxsutawney Phil is playing an April Fools joke on all of us. Since everyone seems to be feeling a bit agitated by the winter that never ends, here is a super-simple comfort food dinner you can throw into the slow cooker and relax. This dish is easy on your pocketbook, delicious, and will take the chill out of your day.

Tip: The reason pot roast is so economical is because the cuts of beef used for this method of cooking are the tougher ones. Cooking the beef slowly in liquid (called braising) breaks down the meat and concentrates the flavor, allowing for a fork tender meal without the expensive price tag of other cuts of beef.

Beef Chuck, Top or Bottom Round Roast or even Brisket are all fine for pot roast. Basically, if it says pot roast on the packaging, you are fine. 3-5 pounds is what you’ll typically find in the grocery store. Buy whichever is cheapest and the most adequate for the number of guests you are serving. Generally, I figure about half a pound of beef per person. Don’t worry if you can only find a larger roast, the leftovers make a great sandwich for lunch.


3-5 lb pound roast

1 packet dried onion soup mix

1 can cream of mushroom soup

½ can of water

1 bag wide egg noodles

1 bag frozen peas

Butter for noodles (optional)

Creamy horseradish sauce (optional)


Spray your slow cooker with non-stick cooking spray and add the beef roast. In a bowl, mix together the dried onion soup mix, the mushroom soup and ½ can water. Pour over the beef and turn the slow cooker to Low. Cook for 8-10 hours.

About 15 minutes before you are ready to eat, cook the egg noodles in plenty of boiling water for about 8 minutes or until they are cooked through but not mushy. While they boil, cook the peas per package directions.

Toss the noodles with a small amount of butter. Slice the beef on a cutting board, reserving the gravy. Serve over egg noodles in a bowl and ladle with the gravy. I usually put the peas in the same bowl with a dollop of horseradish sauce or you can serve them on the side.

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