I have discovered the easiest and tastiest way to make beef and noodles.
Grab your slow cooker!
First up - Happy National Coffee Day!
I just made myself a cup of hazelnut coffee with some sweet vanilla creamer and I'm typing away in a very dark, quiet house.
Personally, the ONLY and BEST time to get anything done around here.
Have you tried my Homemade Pumpkin Pie Spice Coffee Creamer yet? It has gotten some nice reviews and traction online, thanks readers! I'm also giving away two super cute, fun fall-inspired mugs on my Facebook page today. What can I say? I'm happy that Fall has kinda arrived and I'm feeling generous.
Yesterday I declared dinner would be a cold weather meal as we finally turned off the air conditioning and opened up the windows in what seemed about a week. Of course, it would also be the day that we scheduled to install a new water heater and water softener, therefore I had "company" in my house while trying to cook, take photos, etc.
It was fun.
How do you explain to a 60+ year old repair man that you own and operate a food blog? What does he think of you when you are standing high on a step stool shooting photos of Campbell's soup cans over your kitchen table with the door wide open for more natural light?
I'm fairly certain he thought I was crazy.
Hey, we all have our talents and mine isn't installing water heaters and by the looks of him, his certainly isn't taking food photos.
In the end our joint work spaces panned out. He got my laundry room back in working order and I got dinner on the table. A win-win.
I'm pretty sure I saw everyone's roll back into the head after their first bite of this meal. I mean, I'll be honest, I think mine did as well.
The flavor is OUTSTANDING.
The roast cooks all day so the meat is fork tender and basically melts in your mouth and the combination of the three soup mixes and makes the most delicious gravy to dribble down those egg noodles and in our case mashed potatoes.
Yes, carbs over carbs.
Feel free to serve as is or even over homemade biscuits, whatever your family likes. This recipe makes a nice hearty batch, it fed all of us {plus about 3 servings for the husband} and we still have leftovers for tonight.
I'm thinking it will help warm up our bones before we head to the chilly football game tonight. It'd also be perfect to make when someone is a bit under the weather. How can homemade beef and noodles not put a smile on your face?
And because I'm sure I'll already get questions...yes, if you don't like mushrooms just leave them out.
We have one little cherub who loathes them, but I still put them in since the rest of us enjoy them {mean mom here}. And as for that fat free carton of half and half? I bought that by mistake {as I'm usually a full-fat girl}, but it ended up working just fine.
So skinny milk or not, use what you like!
Yield: 12
Creamy Slow Cooker Beef & Noodles
prep time: 10 MINScook time: 7 hourtotal time: 7 hours and 10 mins
Let this simmer away while at work and come home to the most comforting, hearty meal around.
INGREDIENTS:
- 2 lb. beef roast
- 1 pkt. dry onion soup mix
- 14 oz. can beef consomme
- 14 oz. can cream of mushroom soup
- 1 lb. sliced mushrooms
- 8 oz. egg noodles
- 1 c. half & half or whole milk
- salt
- pepper
- olive oil
INSTRUCTIONS:
- Heat a shallow skillet with olive oil to medium-high heat. Generously season the roast with salt and pepper. When the pan is hot sear the roast on both sides for 3-4 minutes. Remove the roast from the pan and place in 6 quart slow cooker.
- Sprinkle on the onion soup mix and pour in the two soups. Lay on the sliced mushrooms. Cover and cook on LOW for 6 hours or HIGH for 4 hours.
- Remove the lid and shred the roast with two forks to seperate the meat. Add in the egg noodles, stirring to cover with the juice. Cook for an additional 1 hour on LOW.
- Remove the lid, stir and add in the half & half or milk, strring to combine.
- Serve warm over mashed potatoes, biscuits or just eat as is!
Created using The Recipes Generator
