Beef & Noodles with Mushrooms

And finally the main course of Sunday dinner. The theme, again, was Soup & Salad. This recipe showed up in the October Cuisine at home and I knew I had to make it. I am sure you could make this, or a version of this, by using left over pot roast...if you have any.

This was full of flavor. Full of comfort. And filled our bellies.

Beef & Noodles with Mushrooms

Recipe from Cuisine at Home, Oct 2018

Recipe from Cuisine at Home, Oct 2018

1 boneless beef chuck roast (2lbs), trimmed
1 T steak seasoning
1/2 tsp salt and pepper
2 T vegetable oil
1/2 c dry red wine
1 onion, diced
1 T minced fresh garlic
3 sprigs fresh thyme
1 fresh bay leaves
4 c low sodium beef broth
1 T Worcestershire sauce
12 oz frozen egg noodles (such as Reames)
2 T butter
8 oz button mushrooms, sliced
1/2 c heavy cream

Season roast with steak seasoning, salt and pepper.

Sear roast in a pan over medium-high heat on all sides. Transfer to a slow cooker.

Deglaze pan with wine, then add to slow cooker along with onion, garlic, thyme and bay leaf. Cover slow cooker and cook roast until tender on high for 4-5 hours or low 6-8 hours. Transfer roast to cutting board and break into large chunks, trimming any excess fat then tent with foil. Discard thyme and bay leaf.

Add broth, Worcestershire, and noodles to slow cooker, cover and cook until noodles are fully cooked, on high setting for 1-1.5 hours.

Melt butter in a skillet over medium-high eat. Add mushrooms and cook until they release their liquid and it evaporates, 10 minutes. Stir beef, mushrooms and cream into noodles during the last 15 minutes of cooking; season with salt and pepper.