- 2 lb chuck roast cubed
- 1 can cream of mushroom
- 1 can beef broth
- 3-4 garlic cloves minced
- 1/2 red onion diced
- 1/4 c worchestire sauce
- 1 pkg 8 sliced fresh mushrooms
- 1 cup sour cream
- 1 package cooked egg noodles
Heat a pan with some olive oil. Start to cook onion and garlic to they soften some. Add meat and seared sides, not cooking through
Add all ingredients to crock pot stirring well add seasoning to taste…if you feel theres not enough liquid,add more broth or water until it’s liquidy but not soupy.
Cook on high 4 hrs. Stir frequently,test meat frequently to check level of toughness. Should be melt in mouth soft by 4 hrs.
Cook egg noodles according to pkg. Keep separate until time to serve……Do not cook noodles in crockpot,they will become too mushy bc they will continue to cook.
Once 4 hrs is up or you are satisfied with the meats tenderness (whichever is first) add the sour cream and mix.
Serve with noodles. Garnish with chopped parsley
Recipe By Heather Jajkowski