2-3 pound chuck roast
1 chopped onion
2 cups beef broth or water
1 tablespoon Italian seasoning
1 pound egg noodles
2 teaspoons Worcestershire sauce
2 cloves garlic
1 cup sliced mushrooms (optional)
Salt and pepper to taste
½ cup heavy cream (or 1 tablespoon cornstarch mixed with 1 tablespoon water, optional)
1 tablespoon oil
Instructions:
1. Heat the oil in a skillet over medium-high heat. Sear the chuck roast on all sides until it’s browned. Place the roast in the slow cooker.
2. Add the chopped onion, garlic, Italian seasoning, and optional sliced mushrooms to the slow cooker.
3. In a separate bowl, mix the beef broth (or water) and Worcestershire sauce (or soy sauce). Pour this mixture over the roast and other ingredients in the slow cooker.
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Hands down, the only roast we make in the fall!
Mix baby oil and cloves, and after 10 seconds you will never use anything else in your life.
