This recipe is home-cooked comfort food! The succulent sauce on the beef drips perfectly over hot cooked noodles!
Prep Time: 15 minutes Cook Time: 4 hours Total Time: 4 hours 15 minutes Total Servings: 6
1 tablespoon olive oil
2 lbs chuck roast
2 teaspoon pepper
1 teaspoon salt
3 cloves minced garlic
¼ cup chopped onions
1 lb sliced baby portabello mushrooms
1 tablespoon Worcestershire sauce
¼ cup red wine
3 cups beef broth
2 tablespoon cornstarch
Heat a large skillet over medium heat. Add olive oil. Cut chuck roast into bite-sized pieces and place in the skillet.
Season meat with salt and pepper. Add garlic, onions, and mushrooms; stir. Cook meat just until they begin to bring (they should still hold a little pink).
Place beef in a slow cooker.
Combine 2 1/2 cups of broth, wine, and Worcestershire sauce and pour over beef. Cover and allow the beef to cook for 4 hours.
After 4 hours, whisk together the remaining broth and the cornstarch. Pour into the slow cooker and cook an additional 10-15 minutes.
Serve over hot egg noodles.
lemons for lulu
I’m Tanya and I am the cook, baker, cocktail shaker and picture taker behind Lemons for Lulu. I am a self taught cook with an intense love of food. That love of food is the whole reason I started this blog back in 2012. I spent my days experimenting with food and recipes; I wanted to share my experiences just in case someone else could benefit from my trial and errors. Over time, my blog transformed into a space where people came to share their love of food.