Slow Cooker Beef and Noodles with Mushrooms

Ingredients

• 1 (2 to 2 1/2-pound) boneless chuck roast, trimmed of excess fat
• 1 tablespoon Montreal steak seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons Vegetable oil
• 1/2 cup dry red wine
• 1 onion, diced
• 3 garlic cloves, chopped
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 4 cups low sodium beef broth
• 1 tablespoon Worcestershire sauce
• 12 ounces frozen egg noodles (I use Reames)
• 3 tablespoons butter
• 12 ounces white mushrooms, sliced
• 1/2 cup heavy cream

Equipment 6-quart slow cooker

Steps

1. 1

   Season chuck roast with steak seasoning, salt, and pepper. Heat oil in a pan over medium-high heat. Sear roast on all sides. Place in 6-quart slow cooker.

2. 2

   Deglaze pan with wine, scraping up any browned bits. Pour into slow cooker.

3. 3

   Add onion, garlic, thyme, and bay leaf to slow cooker. Cover and cook on HIGH for 4 to 5 hours or on LOW for 6 to 8 hours.

4. 4

   Transfer roast to a cutting board and cover with foil.

5. 5

   Add broth, Worcestershire sauce, and egg noodles to slow cooker. Stir, cover, and cook on high for 1 to 1 1/2 hours.

6. 6

   Melt butter in a pan over medium-high heat. Add mushrooms and cook until browned.

7. 7

   Use 2 forks to shred the meat. The last 15 minutes of cooking, add mushrooms, meat, and heavy cream to slow cooker. Season to taste with salt and pepper.