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

1. Preheat oven to 350 degrees.

2. Brown seasoned beef in a large dutch oven with oil as usual, set aside.

3. Add the onions and mushrooms and cook until the liquid from mushrooms has cooked down.

4. Add in garlic, thyme, and paprika and cook for about a minute, then deglaze your pan with beef broth.

5. Stir in the mustard and Worcestershire and return chuck roast to the pot.

6. Cover pot and roast in the oven for 2-3 hours, until beef is easy to shred.

7. Shred beef before adding sour cream and cooked egg noodles and serve.

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