Well, the nights are still pretty chilly up here on Crow Mountain and there is nothing like a pot of beef and noodles to settle in by the fire with in the evening. 

I have been working in the garden daily getting things ready for spring planting and doing a little planting as well.  So in the evenings I am tired and ready for some stick-to-my-ribs comfort food.  Since this recipe is made in the crock pot, I can put it on when I come in at lunch and by supper time it is ready to enjoy.  I like to throw in some carrots and make a full meal in one pot.  I’ll bet your family would enjoy this dish so give it a try!

1 boneless chuck roast, about 2 pounds, trimmed of excess fat
1 Tbsp. steak seasonings (I like using Spice Island but you may have a favorite)
1/2 tsp. each salt and pepper
2 Tbsp. olive oil
1/2 cup dry red wine
1 onion, diced
1 Tbsp. minced fresh garlic
5 sprigs fresh thyme or 1 Tbsp. dried
1 bay leaf
4 cups low sodium beef broth
1 Tbsp. Worcestershire sauce
12 oz. frozen egg noodles
2 Tbsp unsalted butter
8 oz. mushrooms
1 small pkg. baby carrots
1/2 cup half and half
chopped fresh chives (optional) for garnish

Season the roast with steak seasoning and salt and pepper.  Sear roast in oil in a saute’ pan over medium heat until brown on all sides.  Transfer roast to a 4 to 6 qt. slow cooker.  Deglaze the saute’ pan with wine, scraping up any brown bits, and add to the slow cooker along with onion, garlic, thyme and bay leaf.  Cover slow cooker and cook roast until tender on high setting for 4-5 hours or on low setting for 6-8 hours.  Transfer roast to a cutting board and cut into large chunks, cutting away any excess fat , then tent with foil.  Discard thyme sprigs and bay leaf.  Add broth, Worcestershire sauce, carrots and noodles and cook until noodles are cooked on high setting 1 to 1½ hours.  Melt butter in a skillet over medium  heat and cook mushrooms  until they release their liquid and it evaporates, about 10 minutes.  Stir beef, mushrooms, carrots and half and half into noodles the last 10 minutes of cooking and season with salt and pepper to taste. 

Dunham's Sports

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