DINNER // LUNCH
BY CHEF SAVVY
SEASON ROAST
1
First, season the raw roast with salt and pepper. Make sure to cover the roast with seasoning on both sides.
BROWN ROAST
2
Next, heat olive oil over high heat in a medium skillet. Add in beef and brown on both sides, about 2 minutes a side. Remove from the pan and place in the slow cooker.
COOK ONIONS
3
Add onions and garlic to the skillet and sauté for 2-3 minutes or until browned. Remove from the pan and add to the slow cooker
DEGLAZE THE PAN
4
Add in 1 ½ cups beef broth and Italian seasoning to the skillet and deglaze the pan scraping up brown bites. Pour broth into the slow cooker.
COOK
5
Add in Worcestershire sauce and stir to combine everything. Cook on low for 6-8 hours or until the meat is fall apart tender. Remove the meat from the Crockpot and shred with 2 forks.
ADD NOODLES
6
Add dry uncooked egg noodles to the slow cooker. Add in an additional 1/2 cup of beef broth or more as needed. Cover and cook on high for 20-25 minutes or until the noodles are tender and most of the liquid is absorbed.
ADD SOUR CREAM
7
Stir in sour cream and add in the shredded beef back to the slow cooker. Season with salt and pepper to taste. Serve immediately with parmesan cheese and fresh chopped parsley, if desired!