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