Slow Cooker Beef and Noodles with Mushrooms
The meat cooks up so flavorful and tender. With lots of mushrooms and egg noodles, this is a filling, one dish meal.
Servings: 6
Equipment
Ingredients
- 1 (2 to 2 1/2-pound) boneless chuck roast, trimmed of excess fat
- 1 tablespoon Montreal steak seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons Vegetable oil
- 1/2 cup dry red wine
- 1 onion diced
- 3 garlic cloves chopped
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 4 cups low sodium beef broth
- 1 tablespoon Worcestershire sauce
- 12 ounces frozen egg noodles (I use Reames)
- 3 tablespoons butter
- 12 ounces white mushrooms, sliced
- 1/2 cup heavy cream
Instructions
- Season chuck roast with steak seasoning, salt, and pepper. Heat oil in a pan over medium-high heat. Sear roast on all sides. Place in 6-quart slow cooker.
- Deglaze pan with wine, scraping up any browned bits. Pour into slow cooker.
- Add onion, garlic, thyme, and bay leaf to slow cooker. Cover and cook on HIGH for 4 to 5 hours or on LOW for 6 to 8 hours.
- Transfer roast to a cutting board and cover with foil.
- Add broth, Worcestershire sauce, and egg noodles to slow cooker. Stir, cover, and cook on high for 1 to 1 1/2 hours.
- Melt butter in a pan over medium-high heat. Add mushrooms and cook until browned.
- Use 2 forks to shred the meat. The last 15 minutes of cooking, add mushrooms, meat, and heavy cream to slow cooker. Season to taste with salt and pepper.
Nutrition
Calories: 701kcal | Carbohydrates: 47g | Protein: 42g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 713mg | Potassium: 1224mg | Fiber: 3g | Sugar: 4g | Vitamin A: 547IU | Vitamin C: 4mg | Calcium: 81mg | Iron: 5mg