Saturday, January 15, 2011

Beef and Noodles

My Mother-in-law Marlane Hobson made up this recipe. It looks very plain but it has a lot of flavor! I love crock pot meals.

1 1/2 Au Jus Packets
1 Brown Gravy Packet
3 C Cold water 
1/2 C White Cooking Wine
 2 T Fresh Garlic, chopped
Salt and Pepper
2-3 lbs. Beef Roast
Wide Egg Noodles
8 oz. Mushrooms, sliced

  1. Dissolve Au jus and brown gravy in cold water. Add to crock pot
  2. Add wine, garlic, salt and pepper to taste and roast to crock pot
  3. Cook on high for 3 hours. 
  4. Take roast out and slice it thin. Cook additional 1-2 hours until meat is very tender
  5. Add mushrooms in the last hour of cooking
  6. Serve over wide egg noodles and sprinkle with Parmesan

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