Ingredients
2tbspvegetable oil
4lbsboneless chuck roast
1tspkosher salt
½tspcoarse ground black pepper
1yellow onion,chopped
8ozcrimini mushrooms,sliced
3clovesgarlic,minced
2cupsbeef broth
1tbspdijon mustard
1tbspworcestershire sauce
1tspdried thyme
1tsppaprika
½cupsour cream
16ozegg noodles,cooked a minute shy of done
Preparation
Heat oil in a large dutch oven on high heat.
Season chuck roast with salt and pepper.
Brown meat on all sides, 4 to 5 minutes on each side.
Add the beef to slow cooker with onions, mushrooms and garlic.
Whisk together beef broth, dijon mustard, Worcestershire sauce, thyme and paprika and pour it into slow cooker.
Cook on low heat for 8 hours or on high heat for 4 hours.
Remove meat from the slow cooker and gently break apart with two forks.
Cook egg noodles just a minute shy of package instructions.
Mix sour cream into sauce and add in the egg noodles, stirring to coat.
Top with chuck roast and cook on high for 15 minutes.
