Slow cooked beef chuck steak and hearty noodles is a family-pleasing meal.
A Slow Cooker Favorite
Even though a slow cooker is an all-season appliance, most of us still associate it’s use with the colder weather. I think that’s because it produces some of the best comfort-food meals you’ll ever taste.
And your slow cooker comes through again with this unbelievably tasty meal! Although I have to add at this point that this is not one of those dump-and-go crockpot meals. The slow cooker does most of the work, but there are a couple of “stages” to this dish.
However, because this meal reheats so easily, it’s a make-ahead on the weekend recipe that can be served later in the week. The bonus is it will taste even better!
Frozen Noodles–Oh Yeah!
I remember hearing about frozen noodles a couple of years ago. Frankly, I thought the idea was a bit ridiculous.
The original recipe called for them, but I discovered up in my neck of the woods, they weren’t readily available at local grocery stores. I took a chance and checked the Walmart website and lo and behold, they had them and in my local store. I imagine that’s because they’re a national retailer as opposed to my local supermarkets that are regional.
After using them in this recipe, I can say I now feel ashamed of my original thoughts. These frozen noodles are absolutely delicious and have a texture more like dumplings than dried egg noodles. I feel they are the key that pulls this whole recipe together.
Don’t Like Mushrooms?
If you don’t care for mushrooms, they can easily be omitted in this recipe. This beef and noodles has such a good taste, that you’ll love it without them–even if you like mushrooms.
But if you’re a lover of mushrooms, then you’ll really like the way they are prepared. That’s one of the “stages” in the recipe. Thirty minutes before the end of the cooking time, you sear the mushrooms in butter–big YUM!
The original recipe called for slicing the mushrooms, but I used baby button mushrooms and seared them whole. I though it added more oomph and texture to this.
Watch The Video
- 2 lb boneless chuck roast
- 1 tbs steak seasoning (Montreal is good)
- ½ tsp each salt & pepper (optional if you use a steak seasoning with salt)
- 2 tbs oil
- ½ cup dry red wine
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 3 sprigs fresh thyme -OR- ¼ tsp dried thyme
- 4 cups beef stock (I use low sodium)
- 1 tbs Worcestershire sauce
- 12 oz frozen egg noodles (like Reames brand)
- 2 tbs unsalted butter
- 6 oz button mushrooms
- ½ cup heavy cream
- Mix salt and pepper (if using) with the steak seasoning and rub onto both sides of the meat. Heat oil in a large heavy skillet then brown on both sides. Transfer the meat to a 4-6 qt slow cooker.
- Deglaze the pan with the wine, scraping up the browned bits at the bottom. Add this to the slow cooker along with the bay leaf, thyme, onion and garlic. Cover and cook on high 4-5 hours or low 6-8 hours (times approximate).
- When roast is tender, remove from the slow cooker and break into large chunks; cover and set aside. Now add the stock, Worcestershire sauce and frozen noodles to the slow cooker and cook on high 1-1½ hours.
- Melt butter over medium-high heat in a large skillet. Add the mushrooms and cook for about 10 minutes or until seared well and most of the liquid is evaporated.
- Add the mushrooms, meat and heavy cream to the slow cooker. Cook on high for 15 minutes.
*Adapted from Cuisine At Home Yum