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Category: Crockpot
Prep Time: Cook Time: Total Time:
2 lb chuck roast
3 Tbsp vegetable oil
1 Tbsp steak seasoning
salt & pepper
1 medium onion, diced
4 cups water
4 heaping tsp (concentrated beef stock)
2 tsp Worcestershire sauce
1 tsp minced garlic
1 (12 oz) bag frozen egg noodles (smaller bag)
1/2 cup heavy cream
1. Season both sides of chuck roast with steak seasoning and salt & pepper. Rub it in well.
2. In a large skillet over high heat, add vegetable oil.
3. Once oil is heated, add chuck roast. It should make a nice, loud sizzle when you put it in. Brown for about 2 minutes, then flip it over and brown the opposite side. Brown for a couple of minutes then turn off heat.
4. Transfer chuck roast to your 6 quart crock pot. Add in diced onion.
5. Cover crock pot and cook on low for about 6-8 hours. No additional liquid needs to be added.
6. After roast has cooked, pull it out and put it on a plate (leaving juices in the crockpot).
7.Begin shredding the beef, taking care to remove any excess fat bits. Place the shredded beef back into the crock pot.
8. In a bowl, whisk together the water, Bouillon conentrate, Worcestershire sauce and minced garlic. Pour mixture into crock pot over beef.
9. Stir in bag of frozen egg noodles then cover crock pot and cook for an additional hour on low until noodles are fully cooked.
***Optional:*** During the last 15 minutes of cooking, stir in 1/2 cup heavy cream. This just adds a bit of creaminess to mixture but is not absolutely necessary for good taste.
Recipe Source: www.thecountrycook.net
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Crockpot - Beef And Noodles
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Category: Crockpot
Prep Time: Cook Time: Total Time:
2 lb chuck roast
3 Tbsp vegetable oil
1 Tbsp steak seasoning
salt & pepper
1 medium onion, diced
4 cups water
4 heaping tsp (concentrated beef stock)
2 tsp Worcestershire sauce
1 tsp minced garlic
1 (12 oz) bag frozen egg noodles (smaller bag)
1/2 cup heavy cream
1. Season both sides of chuck roast with steak seasoning and salt & pepper. Rub it in well.
2. In a large skillet over high heat, add vegetable oil.
3. Once oil is heated, add chuck roast. It should make a nice, loud sizzle when you put it in. Brown for about 2 minutes, then flip it over and brown the opposite side. Brown for a couple of minutes then turn off heat.
4. Transfer chuck roast to your 6 quart crock pot. Add in diced onion.
5. Cover crock pot and cook on low for about 6-8 hours. No additional liquid needs to be added.
6. After roast has cooked, pull it out and put it on a plate (leaving juices in the crockpot).
7.Begin shredding the beef, taking care to remove any excess fat bits. Place the shredded beef back into the crock pot.
8. In a bowl, whisk together the water, Bouillon conentrate, Worcestershire sauce and minced garlic. Pour mixture into crock pot over beef.
9. Stir in bag of frozen egg noodles then cover crock pot and cook for an additional hour on low until noodles are fully cooked.
***Optional:*** During the last 15 minutes of cooking, stir in 1/2 cup heavy cream. This just adds a bit of creaminess to mixture but is not absolutely necessary for good taste.
Recipe Source: www.thecountrycook.net
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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