A delicious combination of beef and noodles smothered in a beer broth gravy over soft, buttery mashed potatoes!
Author: Melissa Slyh
Recipe type: Main
Serves: 6 servings
Ingredients
2 and ½ lb beef chuck roast
1 tsp salt
1 tsp ground black pepper
2 tbsp extra virgin olive oil
1-11.5 oz bottle Guinness beer or stout beer
¼ cup balsamic vinegar
2 tbsp Worcestershire sauce
1-14oz can reduced sodium beef broth
4 tbsp unsalted butter
6 tbsp flour
½ cup warm milk
3 cups cooked egg noodles (cooked according to package instructions)
Instructions
Preheat a skillet on medium-high heat. Season each side of the chuck roast with ½ tsp salt and pepper. Add olive oil to skillet, and immediately sear the chuck roast on each side for about 2-3 minutes per side.
Transfer the roast to a slow-cooker. I’m using a 7 quart slow-cooker.
Pour the beer, balsamic vinegar, Worcestershire, and beef broth into the slow cooker. Cook on low for about 9-10 hours.
Remove the beef from the slow cooker and allow it to rest on a cutting board for about 15 minutes. Shred the beef with two forks (like you’re shredding pulled pork). Discard any large pieces of fat.
Melt the 4 tbsp of butter in a pot on medium heat. Whisk in the flour.
Ladle in the beer broth and whisk together with the roux. Stir in the warm milk. Bring to a simmer and allow to thicken, about 5 minutes.
Stir the shredded beef and cooked noodles into the gravy. Allow to simmer for about 5 minutes.
Serve over mashed potatoes.
Recipe by Slyh in the Kitchen at https://www.slyhkitchen.com/2015/09/21/beef-and-noodles/