Tuesday, October 19, 2010

Slow-Cooker Pot Roast Pasta

This hearty dish went over great at our home.  I was a little leary to have a gravy style sauce over pasta like this, but the egg noodles can carry that load well.  My husband almost sounded shocked when he exclaimed how much he liked it.  I know that's true when he's up for seconds, and well let's just be honest, sometimes thirds.  That man can eat, and I am proud that I can feed him well.

1 lb beef stew meat
1 carton fresh sliced mushrooms
1 can cream of mushroom soup
1 tbs McCormick Grill Mates Montreal Steak Seasoning
1 pkg dry onion soup mix
1 pkg egg noodles (prepared as directed)

-Season all sides of meat with steak seasoning inside slow cooker.  Add in mushrooms,cream soup and dry soup mix.  Let it go Low and Slow for 8-10 hours.  Serve over prepared pasta.  Serves 6.  Enjoy!


  1. This is a nice hearty dish that is perfect for fall and winter.

  2. My husband prefers it over mashed potatoes, but I am a huge fan of noodles! You can also do the same thing, but add cubed potatoes, sliced onions (or pearl onions), and baby carrots. Then stick some refrigerator biscuits on top for the last hour or so and you got beef stew with dumplings!

  3. Great ideas Helena :) I will have to try those out!

  4. This was SOOOO delicious and so easy!!! I will definitely make this again. Thanks for the amazing recipe!!! :)

  5. no problem Julie! I was shocked at how much I liked it. It was one of those concoctions where I wasn't quite sure which way I wanted to go.... ;)

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