Cut of Meat: 5L Beef Chuck Roast - Order yours HERE
Serves: 6
Prep Time: 25 minutes
Cook Time: 3 hours (includes time for beef and noodles)

Ingredients:

• 2 lbs beef chuck roast
• Salt and pepper (to taste)
• 2 tablespoons olive oil
• 1 teaspoon granulated onion
• 1 teaspoon granulated garlic
• 4 cups beef broth
• 2 sprigs fresh thyme

For the Homemade Egg Noodles:

• 2 cups all-purpose flour
• 3 large eggs
• ½ teaspoon salt
• 1 tablespoon water (if needed)

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Season the beef shanks generously with salt and pepper.
3. Heat olive oil in a large oven-safe pot over medium-high heat. Sear the beef shanks on both sides until browned, about 4-5 minutes per side. Remove and set aside.
4. In the same pot, add onions, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute.
5. Pour in the beef broth, wine (if using), and diced tomatoes. Stir and bring to a simmer.
6. Return the beef shanks to the pot, nestling them into the liquid. Add rosemary, thyme, and the bay leaf.
7. Cover the pot with a lid and transfer it to the oven. Braise for 2 ½ to 3 hours, or until the meat is tender and falling off the bone.
8. Remove the herbs and serve the beef shanks with the braising liquid spooned over top.