Oven Baked Pot Roast and Noodle Casserole Directions:
Preheat the oven to 300°F. Place the chuck roast in the center of a 9x13-inch baking dish.
In a bowl, whisk together the cream of mushroom soup, onion soup mix, and 2 cups of beef broth until smooth.
Pour the mixture over and around the roast.
Cover tightly with foil and bake for 3 1/2 hours until the beef is fork tender.
Cook the egg noodles in boiling water for 6 minutes until slightly under al dente, then drain.
Remove the roast, shred into bite-sized pieces, and discard excess fat.
Whisk the remaining 1 cup beef broth into the pan juices until smooth.
Return the shredded beef to the dish and mix with the gravy.
Add the cooked noodles and mix until evenly coated.
Spread evenly, cover loosely with foil, and bake for 15 minutes until bubbling.
Rest for 5 minutes.
Serve about 1 1/2 cups per portion.
WW Points Calculation
Beef chuck roast, 2.75 lb (6 servings, about 7.3 oz raw per serving) – 72.00
98% fat free cream of mushroom soup, 2 cans (6 servings, about 1/3 cup per serving) – 10.00
Dry onion soup mix, 1 packet (6 servings, about 2 1/4 tsp per serving) – 3.00
Beef broth, 3 cups (6 servings, 1/2 cup per serving) – 1.00
Wide egg noodles, 12 oz (6 servings, 2 oz dry per serving) – 36.00
Points Information:
Total Points: 122
Servings: 6 servings, about 1 1/2 cups each
Points per serving: 20
Nutrition Information
Calories: 472
Fat: 20.6g
Protein: 32.8g
Carbohydrates: 36.9g
Sugar: 3.2g
Sodium: 812mg
I'm waiting for your comments! Enjoy!
