French Onion Pot Roast with Carrots and Mushrooms
Equipment
- 1 Slow Cooker
- 1 Food Processor Optional
Ingredients
- 1 3 Lb Boneless Beef Chuck Roast
- 7 Medium Carrots, Peeled and Cut into Chunks
- 10oz Mushrooms, sliced Can be frozen or fresh
- 1 Tbl Tomato Paste
- 1 C Better than Boullion Beef Flavor
- 1 Tsp Salt
- 1/2 Tsp Pepper
- 1 Packet French Onion Soup and Dip Mix Lipton or another similar brand
- 1 Tbl Olive Oil
- 5 Tbl Butter
- 1 Tsp Corn Starch
- 1/2 C Giardiniera, finely chopped
Instructions
- Preheat your slow cooker on the low setting while you prep the beef chuck roast and vegetables.
- Peel and chop the carrots into 2-inch pieces about 1/2 inch in diameter, up to 3/4 inch.
- Slice the mushrooms into rounds about 1/4 inch thick.
- In the base of the slow cooker, add a tablespoon of olive oil to cover the base.
- Next pat the beef chuck roast dry with a paper towel, then place it in the slow cooker.
- Sprinkle the packet of French Onion Soup and Dip mix on top of the roast, then layer the vegetables on and around.
- Add the tomato paste, broth, and butter. When adding the broth, pour it around the roast so it has a braising effect in the slow cooker.
- Cover and let cook on low for 8 hours up to 10 until the roast is fork tender and pulls apart on its own.
- Once the roast is fully cooked, remove it from the slow cooker and shred it with two forks into large chunks.
- Next, separate the liquid from the vegetables by pouring it over a bowl fitted with a colander.
- Pour the liquid into a small to medium saucepan and bring to a heavy simmer. Return the vegetables to the crock pot.
- Combine four tablespoons of the liquid with the corn starch to make a slurry, then pour the slurry into the simmering broth to thicken it. It will happen quickly - about 2 minutes. Once thickened, remove it from the heat.
- Return all the ingredients to the slow cooker and stir gently to combine.
- Bring a large pot of water to a boil and cook the egg noodles to al-dente. After draining the noodles, return them to the hot pot and add the remaining two tablespoons of butter. Stir until they're evenly coated.
- Finely chop giardiniera using a food processor or a knife. This will be used for serving on top of the roast.
- Serve the roast on top of the noodles with a few spoonfuls of giardiniera and enjoy.
Recipe Tips
I recommend serving this dish in big individual bowls with a heaping portion of roast and buttered noodles. Alternatively, you can serve it family style with the noodles on the bottom of a large serving tray with the roast piled on top.