The other day I really wanted to make beef and noodles. It was a cold, rainy day and beef and noodles sounded like just the ticket. So I started Googling and Pinteresting and found a few recipes that looked good and matched what I had in the cupboard. One problem: all of the recipes I found on a quick search required me to sear the meat before putting it into the crock pot. Don’t get me wrong, I love how searing beef roast before throwing it into the crock pot helps seal in the flavor and gives the meat a more “roasted” edge. Mmmmmm, just thinking about that makes me hungry.
But the problem for me this day was that I didn’t have time to do it. Because maybe I had gotten a little side-tracked on Pinterest. Or something. Anyway, I needed to dump and run because I only had about 5 minutes until I had to leave for school.
So, I did what a lot of people do (or at least what I tend to do when I don’t have time to solve a problem thoughtfully and correctly): I dumped what I had into the crock pot, set the timer for low (8-10 hours), and ran out the door.
Later that night when it was time to see if my experiment was a success, all was good. My boys and my husband all really loved the flavor of the beef and mopped up the extra gravy with some (refrigerated buttermilk) biscuits.
Fancy it was not, but warm, beefy, tasty, and filling it was. And you can kind of toss in whatever you have in the cupboard. With a recipe like this that has so few ingredients, it’s really hard to mess it up.
You could substitute types of condensed soup and flavors of Lipton soup, and you could probably even just add some beef stock to the meat and thicken it up later on with flour or cornstarch or heavy cream or something later on if that’s all you had.
Here’s what I used (everything but the meat):
- 1 (2 to 3 lb) beef chuck roast
- 1 pkg Lipton Onion Soup Mix
- 1 pkg brown gravy mix
- 2 cans “Beefy Mushroom” condensed soup
- 1 bag dumpling noodles (cook these separately just before dinner time)
Toss in the meat, then dump everything except the noodles on top. Cook on low for 8-10 hours. About 10-15 minutes before serving, cook the noodles.
And that’s it! Told you it was easy.