My husband always craves it, so I make it almost every week
Ingredients:
2-3 pounds roast beef
1 chopped onion
2 cups beef broth (or water)
1 Tablespoon Italian seasoning
1 pound egg noodles
2 teaspoons Worcestershire sauce
2 cloves garlic
1 cup sliced mushrooms (optional)
Salt and pepper to taste
½ cup heavy cream (or mix 1 tablespoon cornstarch and water, if desired)
1 tablespoon oil
For cooking:
Let’s start with the meat: Heat the oil in a frying pan over medium-high heat. Sear the roast on all sides and then place it in the slow cooker
Layers of Flavor: Add onion, garlic, Italian seasoning and optional mushrooms to the pot.
Prepare the base: Mix the beef broth and Worcestershire sauce in a bowl and pour over the contents in the slow cooker.
Seasoning: Season with salt and pepper.Cook slowly: Cover and cook on low for 6 to 8 hours (or 4 hours on high), until the meat is a tender, easy-to-break treat.
Prepare pasta: Cook the egg noodles according to the package instructions about 30 minutes before serving and drain.
For a creamy touch: Add the cream (or your cornstarch mixture) to the slow cooker and stir during the last 15 minutes of cooking.
Shred and serve: Gently shred the cooked meat with two forks and place generously over the cooked noodles.
Final touches: Do a taste test and adjust seasonings if necessary.Treat yourself to your comforting and delicious slow cooker beef and pasta dish and enjoy every bite!