Beef and Noodles {with Leftover Mississippi Pot Roast}

Name: Beef and Noodles {with Leftover Mississippi Pot Roast}
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 4 cups beef broth ((I use low sodium)); 2 cups water; 12 oz uncooked egg noodles; 3 cups leftover Mississippi Pot Roast; chopped fresh parsley for garnish, (optional)

4.9

(56)

belleofthekitchen.com

Your recipes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 8

beef and noodles mississippi pot roast

Beef and Noodles {with Leftover Mississippi Pot Roast}

Ingredients

Remove All · Remove Spices · Remove Staples

4 cups beef broth ((I use low sodium))2 cups water12 oz uncooked egg noodles3 cups leftover Mississippi Pot Roastchopped fresh parsley for garnish, (optional)

Export 4 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

In a large soup pot, combine the beef broth and water and bring to a boil. Add the egg noodles and cook according to package directions. Drain the noodles and return them to the soup pot.

Step 2

While the noodles are cooking, warm up the leftover Mississippi Pot Roast and its juices in the microwave, or in a separate pot on the stove. Shred meat really well with two forks.

Step 3

Add the meat and its juices to the warm, cooked noodles and stir everything carefully, evenly disturbing the meat. Add more or less meat or juice to get the consistency to your liking, but this amount has worked well for me. Serve and sprinkle each bowl with chopped parsley, if you wish. You can even serve this over mashed potatoes! Yum!