Categories: Beef
Ingredients
- 2 tablespoons vegetable oil
- 4 pounds boneless chuck roast
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 yellow onion , chopped
- 8 ounces crimini mushrooms , sliced
- 3 cloves garlic , minced
- 2 cups beef broth
- 1 tablespoon dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 cup sour cream
- 16 ounces egg noodles , cooked a minute shy of done
Directions
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Preheat oven to 350 degrees.
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Brown seasoned beef in a large dutch oven with oil as usual, set aside.
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Add the onions and mushrooms and cook until the liquid from mushrooms has cooked down.
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Add in garlic, thyme, and paprika and cook for about a minute, then deglaze your pan with beef broth.
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Stir in the mustard and Worcestershire and return chuck roast to the pot.
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Cover pot and roast in the oven for 2-3 hours, until beef is easy to shred.
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Shred beef before adding sour cream and cooked egg noodles and serve.