Indianapolis weather continues to surprise me as we go from ice and wind one week to sunny and warm the next. I’m not complaining, though, even as I’m currently hiding away in the campus library for the next two hours until my night class begins. I may be inside, but I can at least dream about being outdoors in the beautiful weather.
This semester has been a bit of a wild one as Husband and I continue to have pretty opposite schedules and my frequent night classes have turned me into a bit of a zombie. I’m never quite sure when to eat now. Eat at 5pm before class? But then I’m hungry at 10:30pm when I get home from class. Husband just walks around the kitchen confused, never knowing if he should make himself something while I’m out or wait until I get home and have an urgent pizza craving. The result of all of this is that I’ve basically turned into a snacker. I just fill my backpack with fruit bars, almonds, oranges, and cheese sticks and hope my stash keeps me moving throughout the day. This seems to be working until I finally cave and really just want to eat a hot meal that doesn’t come out of a smashed package and then I go back and pull out the good old crock pot and prepare some beef and noodles.
Husband and I have used this recipe several times already this winter and it is becoming a favorite. I like how versatile it is. I’ve added garlic and carrots and herbs and really whatever I have around, so it tastes a little different each time, but always tastes good. I found this recipe for Slow Cooker Amish Beef and Noodles from Go Go Go Gourmet, however, I’m not use if the Amish have ever actually used this recipe. Either way, it’s delicious and I recommend it for both busy and boring days.
Crock Pot Beef & Noodles
Here’s what you need:
- 2 1/2 lbs chuck roast
- salt & pepper
- 1 packet onion soup mix
- 1 packet au jus mix
- 1 14 oz can beef consommé
- 12 oz canned whole mushrooms
- 1 10 oz can cream of mushroom soup
- 8 oz medium egg noodles
- 1 cup milk or cream
- mashed potatoes, for serving
And here’s what you do:
- Heat a skillet over high heat. Add 1 tablespoon olive oil. Season chuck roast with salt and pepper, then sear in the skillet for 3-4 minutes, until browned. Flip and repeat on the other side. If your slow cooker has a “Roast” or “Sauté” setting, you could use this.
- Place the roast in the slow cooker, and sprinkle with the onion soup mix and the au jus mix. Pour the consommé and cream of mushroom soup over top and briefly mix together. Add in the mushrooms.
- Cook on LOW for 6 hours.
- Finely shred the chuck roast in the broth. Stir in the uncooked egg noodles. Recover and cook on HIGH for 1 hour.
- Pour in the cream and mix thoroughly.
- Scoop mashed potatoes onto a plate and top with a hearty helping of beef and noodles.
- Gobble up and enjoy!!