Ingredients
Equipment
Method
- In a slow cooker whisk together the beef broth and cream of mushroom soup.
- Season chuck roast with the beef rub on all sides and place it in the slow cooker with the soup mixture.
- The place the cover on the slow cooker and cook on low for at 6 to 8 hours or until roast is fall apart fork tender.
- Shred beef with 2 forks. Stir in the all-purpose flour.
- Add the noodles and heavy cream to slow cooker and stir.
- Turn to high heat and cover and allow to cook for another 30 to 40 minutes, stirring a few times, until noodles are cooked and sauce is thick.
- Serve immediately.
Notes
- Storage: Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave.
- Freezing: This dish freezes well! Portion it into freezer-safe containers for a quick meal. Just thaw overnight in the fridge before reheating.
- Pairing: Serve with crusty bread or a side salad to balance the richness of the dish.
- Vegetable Additions: Feel free to add fresh or frozen vegetables like carrots or peas during the last hour of cooking for added nutrition.
- Flavor Variations: Experiment with different herbs or spices in the beef rub to give it a unique twist every time you make it.