- 2 and 1/2 pounds well marbled chuck roast
- 1 teaspoon paprika, separated
- Coarse kosher salt and freshly cracked pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1/2 pound (8 ounces) baby bella mushrooms
- 1 large yellow onion, sliced
- 2 teaspoons minced garlic
- 1 1/4 cup beef stock, separated
- 1/4 cup + 1 tablespoon white flour, separated
- 1/4 teaspoon onion powder
- 1 package Reames noodles
- 1 cup sour cream
- 4 ounces full fat cream cheese, softened and cubed
- Fresh thyme and/or fresh parsley, chopped
Heat a large dutch oven pot over medium high heat. Once it is hot, add 1 tablespoon olive oil (make sure the entire bottom of the pot is covered in oil so the meat doesn’t stick).
In a small bowl, combine 1/2 teaspoon paprika, about 3/4ths teaspoon coarse kosher salt, and about 1/2 teaspoon freshly cracked pepper. Stir and then sprinkle HALF of the mixture evenly on one side of the chuck roast.
Then place the chuck roast in the pot on the side that was seasoned and use the remaining seasoning to cover the other side of the roast.
Brown for 3-5 minutes on each side without flipping at all in between. The chuck steak may look a bit blackened, but don’t worry; that’s how it’s supposed to be! Remove and set aside on a cutting board. Top with foil and let rest.
While that meat is cooking, prep the other ingredients: thinly slice the onion, mince garlic, and set out mushrooms. To the warm pot (still over medium high heat) add the butter. Once the butter is mostly melted, add in the mushrooms. Sauté until slightly crisped and browned, about 5 minutes. Add in the onion and saute for another 2 minutes. Add in the garlic and stir for about 30 seconds. Pour in 1/2 cup beef stock and completely deglaze the bottom of the pot scraping up the brown flavorful bits with a wooden spoon. Turn off the heat.
While the veggies are cooking, cut the chuck steak into 1/8th thick beef slices. (Since chuck roast grains run in different directions, slice it against the grain as well as you can). Toss the beef with the remaining 1/2 teaspoon paprika and 1 tablespoon flour.
Add the sliced beef and another 1/2 cup beef stock to the slow cooker. Stir everything together and make sure all beef slices are partially submerged in the cooking liquid. Cover and cook on low for 7-9 hours.
Cook Dry Egg Noodles: While the pressure cooker is cooking, follow package directions to cook egg noodles. Drain and set aside.
Once the meat is cooked through and super tender in the slow cooker, turn up the heat to high. Stir in 1 cup sour cream and the softened cubed cream cheese. Stir briskly and allow to melt. Use a whisk if needed. In a small bowl, whisk together the remaining 1/4 cup beef stock with 1/4 cup flour until smooth. Add into the slow cooker. Stir and allow the sauce to thicken. Taste and adjust seasonings (more salt, pepper).
Serve over the cooked and drained egg noodles with fresh herbs. We like flat leaf Italian parsley and fresh thyme.