Hearty pot roast with mushrooms and creamy sauce served over egg noodles, slow-cooked for tender, flavorful comfort.
# The Ingredients You'll Need:
→ Meats
01 - 4 pounds boneless chuck roast
→ Vegetables
02 - 1 yellow onion, chopped
03 - 8 ounces crimini mushrooms, sliced
04 - 3 cloves garlic, minced
→ Liquids
05 - 2 tablespoons vegetable oil
06 - 2 cups beef broth
07 - 1/2 cup sour cream
→ Condiments
08 - 1 tablespoon Dijon mustard
09 - 1 tablespoon Worcestershire sauce
→ Spices
10 - 1 teaspoon kosher salt
11 - 1/2 teaspoon coarse ground black pepper
12 - 1 teaspoon dried thyme
13 - 1 teaspoon paprika
→ Grains
14 - 16 ounces egg noodles, cooked a minute shy of done
# Step-by-Step Instructions:
01 - Heat oil in a large Dutch oven on high heat.
02 - Season chuck roast with kosher salt and black pepper. Brown meat on all sides, 4-5 minutes on each side.
03 - Add the beef to the slow cooker with onions, mushrooms, and garlic.
04 - Whisk together beef broth, Dijon mustard, Worcestershire sauce, thyme, and paprika. Pour into the slow cooker.
05 - Cook on low heat for 8 hours or on high heat for 4 hours.
06 - Remove meat from the slow cooker and gently break apart with two forks.
07 - Cook egg noodles just a minute shy of package instructions.
08 - Mix sour cream into the sauce and add in the egg noodles, stirring to coat.
09 - Top with the chuck roast and cook on high for 15 minutes.
