I love the “fix-it-and-forget-it” style of my crock pot. It’s perfect for Mondays! The fork-tender results of 8-10 hours of cooking…of which I had very little to do with, only makes it better. I like to cook my noodles (whole wheat egg noodles) separately in this recipe so they don’t get too soggy and my favorite side dishes to serve with this are steamed broccoli and a green salad.
Author: Tiffany original
1 beef chuck roast (I usually buy whatever is in the $10 or less range)
1 white onion, cut into large chunks (so picky eaters can pull out later)
1 carton mushrooms (portabella, white button, whatever you like) cleaned and sliced
salt and pepper to taste
1 T Worcestershire
3 T Dijon mustard
1 Cup light sour cream
1. In a crock pot/slow cooker set to lowest setting (mine is the 10 hour setting and I start this early around 7 or 8 am), place onion chunks and sliced mushrooms on the bottom of the dish.
2. To prepare the chuck roast, season with salt and pepper (I use a generous amount of both..as in about 2 teaspoons on each side of the meat) 1/2 of the Worcestershire and cover the surface area with a generous slathering of Dijon mustard. Place the roast seasoned-side-down on top of the onions and mushrooms. Then dress the other side with the remaining Worcestershire, salt, pepper and another generous slathering of Dijon mustard.
3. Place the lid on top and walk away. The meat and veggies will produce a good amount of juices, so there is no need to add any sort of liquid. Just before serving, shred the meat from the roast and add in 1 Cup of light sour cream. If you have picky eaters you can pull out the onions here too. Serve over egg noodles.