2-3 pounds chuck roast
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon Montreal steak seasoning
1/3 cup medium yellow onion chopped
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
4 cups beef broth
chopped fresh parsley for garnish
Noodles:
2 large eggs room temperature
2 Tablespoons milk
2 teaspoons olive oil
1 teaspoon salt
2 cups all-purpose flour, plus more for dusting
Cut meat into thirds and season on all sides with salt, pepper, and steak seasoning.
Place roast in a 6 or 8 quart instant pot and add onion, garlic, Worcestershire sauce and beef broth. Set the IP to high pressure for 60 minutes. Allow to naturally release for 10 minutes, then manually release the pressure.
While the meat is cooking, make the noodles: In a medium bowl, whisk together the eggs, milk, oil, and salt. Stir in one cup of flour until smooth. Add additional flour, a few tablespoons at a time, until the dough comes together in a ball, but is still slightly sticky. Dump dough out onto a floured surface. Use well floured hands to knead the dough until it’s no longer sticky, about 3-5 minutes. Cover and let dough rest for about 8 to 10 minutes. Roll out onto a lightly floured counter until very thin (less than 1/4” thick if you can). Use a sharp knife or pizza cutter to cut the noodles into long strips, however narrow or wide you like. Gather cut noodles onto a plate and toss with a little flour to separate (the flour will help thicken the meat mixture).
Remove the meat and shred using two forks, discarding any fat. Return the meat to the IP, then add the noodles a handful at a time, stirring gently so the noodles don’t stick together. Set the IP to saute and heat until noodles are cooked through (they cook quickly).
Ladle into bowl and eat on is own or serve over mashed potatoes.
Recipe adapted and image from 5boysbaker.com
