Beef & Noodles with Chive Mashed Potatoes

By lorik

Choosing a steak seasoning can be tricky since there are endless options. Montreal is a good one to start with if you don’t already have a favorite.

Makes 6 servings (10 cups) Prep time: 15 minutes Cook time: 6–8 hours (low)

Ingredients

• SEASON:
• 1 boneless beef chuck roast (2 lb.), trimmed
• 1 Tbsp. steak seasoning (such as Spice Islands)
• 1/2 tsp. each kosher salt and black pepper
• 2 Tbsp. vegetable oil
• DEGLAZE:
• 1/2 cup dry red wine
• 1 onion, diced
• 1 Tbsp. minced fresh garlic
• 3 sprigs fresh thyme
• 1 fresh bay leaf
• ADD:
• 4 cups low-sodium beef broth
• 1 Tbsp. Worcestershire sauce
• 12 oz. frozen egg noodles (such as Reames)
• MELT:
• 2 Tbsp. unsalted butter 8 oz. button mushrooms, sliced
• 1/2 cup heavy cream
• Chopped fresh chives

Preparation

Step 1

Season roast with steak seasoning, salt, and pepper. Sear roast in oil in a sauté pan over medium-high heat until brown on all sides, 10 minutes. Transfer roast to a 4- to 6-qt. slow cooker.

Deglaze pan with wine, scraping up any brown bits, then add to slow cooker along with onion, garlic, thyme sprigs, and bay leaf. Cover slow cooker and cook roast until tender on high setting, 4–5 hours, or low setting, 6–8 hours. Transfer roast to a cutting board and break into large chunks, trimming any excess fat, then tent with foil. Discard thyme sprigs and bay leaf.

Add broth, Worcestershire, and noodles to slow cooker, cover, and cook until noodles are fully cooked on high setting, 1–1 1/2 hours.

Melt butter in a skillet over medium-high heat. Add mushrooms and cook until they release their liquid and it evaporates, 10 minutes.

Stir beef, mushrooms, and cream into noodles during the last 15 minutes of cooking; season with salt and pepper.

Per serving: 565 cal; 25g total fat (10g sat); 197mg chol; 711mg sodium; 36g carb; 1g fiber; 43g protein

COOK:
2 1/2 lb. Yukon gold potatoes, peeled and cubed
4 cloves garlic, smashed

OFF HEAT, ADD:
1 cup whole milk, warmed
1 stick unsalted butter (8 Tbsp.), melted
2 Tbsp. chopped fresh chives
Salt to taste

Cook potatoes and garlic in a pot of boiling salted water until fork-tender, 12–14 minutes; drain and return to pot. Cook potatoes and garlic over medium heat, stirring, to remove excess moisture, 1 minute. Off heat, add milk and butter to potatoes and mash with a potato masher until smooth. Stir in chives and season potatoes with salt.

Per serving: 286 cal; 13g total fat (8g sat); 35mg chol; 31mg sodium; 36g carb; 2g fiber; 6g protein