Grandma's Beef and Noodles

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  Beef Chuck Roast(907g)
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  fine sea salt and freshly-ground black pepper
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  Flour, All-Purpose, White(30g)
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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Garlic(300g)
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  Low Sodium Beef Broth(1920g)
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  Thyme, Fresh
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  1 large bay leaf
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  Pasta, Egg Noodles, Wide, Dry(340g)

Instructions

1. 1Pat the beef chuck roast dry with paper towels, then season generously with salt and pepper. Add the flour to a shallow bowl, then toss the beef in the flour until evenly coated, shaking off excess.
2. 2Heat 1 tablespoon of olive oil in a large stockpot over medium-high heat. Once shimmering, add half the beef and cook 6–8 minutes, turning occasionally, until deeply browned on all sides. Transfer to a clean plate. Repeat with the remaining 1 tablespoon oil and the remaining beef, then transfer to the plate.
3. 3Add the remaining olive oil and diced onion to the stockpot over medium heat. Sauté for 4–5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the beef broth, add the cooked beef and fresh thyme sprigs, and stir to combine.
4. 4Bring the broth to a low simmer over medium-high heat, then reduce heat to low, cover, and simmer for 2.5 hours until the beef shreds easily with a fork when tested with two forks.
5. 5Carefully transfer the shredded beef to a clean plate using a slotted spoon and shred into bite-sized pieces with two forks. Discard the thyme sprigs. Return the shredded beef to the pot.
6. 6Increase heat to high and bring the broth to a rolling boil. Add the egg noodles and cook 6–8 minutes, stirring occasionally, until al dente and tender. Taste and season with additional salt and pepper as needed.
7. 7Divide the beef and noodles evenly into 6 airtight containers while hot, filling each with equal portions of beef, noodles, and broth. Cool to room temperature before sealing and refrigerating.