Texas Two Step Beef And Noodles
2 million folks did the Texas Two Step with my Chicken & Noodles so now we need to Two Step with my even better Beef & Noodles!
Ingredients
- 2-3 lb chuck tender roast
- 1 tablespoon olive oil
- Salt/Black Pepper
- 2 cups chopped veggies (mushrooms, carrots, onions)
- 2 32 oz boxes regular or low-sodium beef broth
- 2 10.5 oz cans regular or low-sodium condensed cream of mushroom soup
- 2 teaspoon regular or low-sodium Tony Chachere seasoning
- 2 teaspoon Italian seasoning
- 2 teaspoon garlic powder
- 2 tablespoon cornstarch
- 2 tablespoon milk
- 10 oz pasta noodles
Instructions
- Heat oil in a large skillet on high heat. Season roast on both sides with salt and pepper and sear 2-3 minutes on all sides. Transfer to a plate.
- If using veggies, sauté in the skillet until caramelized, about 2-3 minutes.
- To a 6qt or larger Crockpot, whisk together broth, cream of mushroom, Tony Chachere seasoning, Italian seasoning, garlic powder and cooked veggies. Once combined, submerge the beef. Cover and cook on low 8-10 hours.
- Transfer the cooked beef from the Crockpot to a cutting board, shred with 2 forks.
- In a small bowl, whisk together cornstarch and milk. Once combined, whisk into the Crockpot and add the shredded beef and noodles. Cook on high for 25 minutes or until the noodles are al dente and liquid slightly thickens.
- Ladle and enjoy!
Video
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