Crock Pot Beef & Noodles

• Meat

  • 1 lb 2 . chuck

• Produce

  • 1 tsp Garlic
  • 1 Onion, medium

• Canned Goods

  • 4 tsp Better than bouillon concentrated beef stock, heaping

• Condiments

  • 2 tsp Worcestershire sauce

• Pasta & Grains

  • 12 1 oz bag frozen egg noodles

• Baking & Spices

  • 1 Salt & pepper
  • 1 tbsp Seasoning, steak

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Dairy

  • 1/2 cup Heavy cream

• Liquids

  • 4 cups Water

Found on thecountrycook.net

Description

Directions

• Season both sides of chuck roast with steak seasoning and salt & pepper.
• Rub it in well.
• In a large skillet over high heat, add vegetable oil.
• 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.
• Transfer chuck roast to your 6 quart crock pot.
• Add in diced onion.
• Cover crock pot and cook on low for about 6-8 hours.
• No additional liquid needs to be added.
• After roast has cooked, pull it out and put it on a plate.
• Begin shredding the beef, taking care to remove any excess fat bits.
• Place the shredded beef back into the crock pot.
• In a bowl, whisk together the water, Better than Bouillon, Worcestershire sauce and minced garlic. Pour mixture into crock pot over beef.
• Stir in bag of frozen egg noodles.
• Stir then cover crock pot and cook for an additional hour on low until noodles are fully cooked.

Nutrition