This slow cooker recipe is perfect for a winter meal. A beef roast is seasoned, then seared in a skillet before adding to the slow cooker. Then onions, mushrooms and garlic are added to the slow cooker. Next a sauce is made with beef broth, Dijon mustard, Worcestershire sauce, thyme and paprika. The sauce is poured into the slow cooker and the roast is cooked for several hours. After cooking, the meat is shredded and mixed with sour cream and egg noodles before serving.
Course
Entree
Prep Time15minutes
Cook Time8hours
Servings10people
Ingredients
2tbspvegetable oil
4lbsboneless chuck roast
1tspsalt
½tspground black pepper
1yellow onionchopped
8ozmushroomssliced
3clovesgarlicminced
2cupsbeef broth
1tbspDijon mustard
1tbspWorcestershire sauce
1tspdried thyme
1tsppaprika
½cupsour cream
16ozegg noodlescooked 1 minute shy of done
Instructions
Heat oil in a large skillet on high heat.
Season chuck roast with salt and pepper.
Brown meat on all sides, 4-5 minutes on each side.
Add the beef to the slow cooker with onions, mushrooms and garlic.
Whisk together beef broth, Dijon mustard, Worcestershire sauce, thyme and paprika and pour it into slow cooker.
Cook on LOW heat for 8 hours or on HIGH heat for 4 hours.
Remove meat from the slow cooker and gently break apart with two forks.
Cook egg noodles just a minute shy of package instructions.
Mix sour cream into the sauce and add in the egg noodles, stirring to coat.