1 can cream of mushroom soup
1 cup Beef stock
1/3 cup dry red wine (I use cooking red wine)
1 envelope dry onion soup mix
1/2 teaspoon freshly ground pepper
1 (8oz) package sliced baby portobello mushrooms
1 (2lb) boneless chuck roast, trimmed
1/2 (16 oz) package extra wide egg noodles
3 Tbsp chopped, fresh parsley, divided
Baby carrots (optional)
Sliced onion (optional)
Whisk together first 5 ingredients in a lightly greased 5qt slow cooker. Stir in mushrooms. Add roast to slow coker. (Add any of the optional ingredients...I usually add carrots about 2 hours in as we like them when they don't fall apart! Cover and cook on High 4-4 1/2 hours or until beef is tender and shreddable.
Prepare noodles according to package directions. Toss hot cooked noodles with 2 Tbsp parsley (for my family, we leave the parsley out). Spoon beef mixture over hot cooked noodles. Sprinkle with remaining parsley and serve immediately.
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