Savory Southern Slow- Cooked Beef and Noodles
constituents
3 pounds beef chuck repast
1 teaspoon olive oil painting
1 packet estate seasoning blend
1 packet au jus gravy blend
4 whole pepperoncini
4 mugs low sodium beef broth
¼ mug juice from jar of pepperoncini
16 ounces dried egg polls
¼ mug adulation
Fresh diced parsley for garnish
Instructions
toast a large skillet over high heat. Add olive oil painting and sear the beef chuck repast on all sides until browned.
Transfer the repast to a 6- quart crockpot. Sprinkle with estate seasoning and au jus gravy blend. Top with whole pepperoncini, beef broth, and pepperoncini juice.
Cover and cook on low for 8 hours or high for 5 hours. After cooking, remove the beef, shred it, and return it to the crockpot.
Add dried egg polls and adulation to the crockpot. Stir well, also cover and cook on high for 30 further twinkles, or until polls are tender.
Serve hot, garnished with fresh parsley.
Prep Time 15 twinkles| Cooking Time 5- 8 hours| Total Time 5- 8 hours and 15 twinkles