Beef & Noodles

with mushrooms

Choosing a steak seasoning can be tricky since there are endless options. Montreal is a good one to start with if you don’t already have a favorite.

Makes 6 servings (10 cups) Prep time: 15 minutes Cook time: 6–8 hours (low)

SEASON:

1 1 1/2 2

DEGLAZE:

1/2 1 1 3 1

ADD:

4 1 12

MELT:

2 8

1/2 boneless beef chuck roast (2 lb.), trimmed

Tbsp. steak seasoning (such as Spice Islands) tsp. each kosher salt and black pepper

Tbsp. vegetable oil cup dry red wine onion, diced

Tbsp. minced fresh garlic sprigs fresh thyme fresh bay leaf

cups low-sodium beef broth Tbsp. Worcestershire sauce oz. frozen egg noodles (such as Reames)

Tbsp. unsalted butter oz. button mushrooms, sliced cup heavy cream Chopped fresh chives Season roast with steak seasoning, salt, and pepper. Sear roast in oil in a sauté pan over medium-high heat until brown on all sides, 10 minutes. Transfer roast to a 4- to 6-qt. slow cooker.

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

Add broth, Worcestershire, and noodles to slow cooker, cover, and cook until noodles are fully cooked on high setting, 1–11/ 2 hours.

Melt butter in a skillet over medium-high heat. 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.

Per serving: 565 cal; 25g total fat (10g sat); 197mg chol; 711mg sodium; 36g carb; 1g fiber; 43g protein

After searing the roast, deglaze with wine to loosen and dissolve the fond in the bottom of the pan.

So the sauce doesn’t get watery, be sure the frozen noodles don’t have any ice crystals on them.