Ingredients
Scale
- 1/2 Bag Mrs. Miller’s Pot Pie Squares
- 6 TBS Mrs. Miller’s Beef Base
- 8 Cups Hot Water
- 1 Chuck Roast (About 2 lbs)
- 2 Stalks Celery, chopped
- 3 Carrots, peeled and chopped
- 1 Medium Yellow Onion, chopped
- 1 TBS Fresh Garlic, chopped
- 2 TBS Fresh Parsley, chopped
- 2 Bay Leaves
- 1 TBS Brown Sugar
- 3 TBS Unbleached Flour
- 2 TBS Extra Virgin Olive Oil
- 1 tsp Fresh Ground Black Pepper
- 1 TBS Kosher Salt
Instructions
- Heat a large Dutch Oven over medium-high heat. Season Chuck Roast with Salt and Pepper on both sides. Add 2 TBSof Olive Oil to the Dutch Oven and heat until shimmering. Add the Roast to the pot, brown on all sides (3 to 5 minutes per side).
- Add about 4 cups of Mrs. Miller’s Beef Broth + Bay Leaves, Brown Sugar and Garlic. Cover the pot and simmer until the Roast is tender, about 4-8 hours. Check throughout the cooking process to make sure there is still liquid covering the meat, and add more Broth if needed. When the meat is tender remove it from the dutch oven and use a fork to shred it (You can also use your own fool-proof recipe for making shredded beef).
- Heat remaining Beef Broth in a Dutch Oven to a simmer. Add Carrots, Celery, and Onions. Cook until softened, about 15-20 minutes.
- Raise the heat to bring the broth to a boil. Then, drop Mrs. Miller’s Pot Pie Squares into the broth one at a time, stirring frequently to prevent sticking. Maintain a gentle boil, and cook the noodles for 10 minutes.
- Add shredded Roast and Fresh Parsley, and stir to combine. Season with salt and pepper to taste. Serve immediately when the beef has heated through.
- This makes enough to go around the Sunday dinner table! Pair it with crusty bread or serve it over Mashed Potatoes to really kick up the volume.
- Prep Time: 15 Minutes