Oven Baked 5-Ingredient Pot Roast and Noodle Casserole

Ingredients

• 3-4 pounds boneless chuck roast
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 12 oz egg noodles
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup beef broth
• 1 cup shredded cheese

Instructions

1. Preheat your oven to 325°F (163°C).
2. Rub the chuck roast with salt and pepper.
3. In a large skillet, heat the olive oil over medium-high heat and brown the roast on all sides.
4. In a large bowl, combine the cooked egg noodles, cream of mushroom soup, and beef broth.
5. In a baking dish, spread half of the noodle mixture at the bottom, place the browned pot roast on top, and cover with the remaining noodle mixture.
6. Cover the baking dish tightly with aluminum foil and bake for 2.5 to 3 hours.
7. Remove the foil during the last 15 minutes of baking and sprinkle shredded cheese over the top.
8. Let the casserole sit for at least 10 minutes before serving.