Beef and Noodles over Mashed Potatoes

Ingredients

• 3 lb boneless beef chuck roast
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 6 cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• 12 oz frozen or dried extra-wide egg noodles
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3 lb russet potatoes, peeled and quartered
• 3/4 cup whole milk, warmed
• 6 tablespoons unsalted butter, for the potatoes

Before you cook

• Cut the chuck roast into four large chunks and season them with the salt and pepper.
• Chop the onion and mince the garlic.
• Peel and quarter the potatoes.

Steps

1. Heat the oil in a Dutch oven over medium-high heat and brown the beef chunks for 4 minutes per side.
2. Add the onion and cook for 5 minutes, then stir in the garlic for 30 seconds.
3. Pour in the beef broth and Worcestershire sauce and add the thyme and bay leaves.
4. Cover the pot and simmer over low heat for 2 hours, until the beef falls apart under a fork.
5. Lift the beef out, shred it into thick strands, and return it to the pot.
6. Mash the butter and flour together into a paste and whisk it into the simmering broth to thicken it slightly.
7. Add the egg noodles to the pot and simmer them for 12 to 15 minutes, until they are tender and the broth has turned into a loose gravy.
8. Cover the potatoes with cold salted water, bring them to a boil, and cook for 20 minutes until soft.
9. Drain the potatoes, then mash them with the 6 tablespoons of butter and the warm milk and season them with salt.
10. Spoon a mound of mashed potatoes onto each plate and ladle the beef and noodles over the top.