


CROCKPOT BEEF & NOODLES
Ingredients:
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2 lb. Tjaden Ranch chuck roast
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2 T. olive or vegetable oil
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Montreal Steak Seasoning
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Salt & Pepper
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1 small white onion, diced
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4 cups water
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4 tsp. Better than Bouillon
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2 tsp. Worcestershire sauce
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1 tsp. minced garlic
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12 oz. bag frozen egg noodles
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½ cup heavy cream
Directions:
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Rub both sides of roast with steak seasoning, salt and pepper
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In large skillet, over medium-high heat, heat oil.
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Add chuck roast and brown for two minutes on each side.
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Transfer roast to crock pot. Add diced onion.
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Cover and cook on low for 6-8 hours. (you do not need to add any additional liquid)
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Transfer roast to plate, leaving juices in crockpot. Shred beef and place back in crockpot.
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In a bowl, whisk water, Better than Bouillon, Worcestershire sauce and minced garlic. Pour mixture into crock pot over beef.
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Stir in egg noodles.
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Cover and cook an additional hour on low or until noodles are fully cooked.
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The last 15 minutes of cooking, add heavy cream.
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Serve over mashed potatoes. See below for one of our favorite mashed potatoes recipe!
MASHED POTATOES
This mashed potatoes recipe is out of Joanna Gaines’ Magnolia Table cookbook.
Ingredients:
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6 large russet potatoes (about 3 ½ lbs. total)
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Kosher salt
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2 sticks salted butter (½ lb.)
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½ cup milk
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1 tsp. freshly ground black pepper
Directions:
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Peel potatoes and cut into 1 ½-inch chunks.
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Bring a large pot of salted water to a rolling boil. Add the potatoes and simmer until they are very soft, 15-20 minutes. Drain thoroughly and return the potatoes to the pot.
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Meanwhile, in medium saucepan, heat the butter and milk over medium-low heat just until the butter is melted and the milk is warm.