Beef and Noodles with Potato and Carrot Mash

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 Yesterday I made a roast, potatoes and carrots in the crockpot for dinner.  Don’t you love using your crockpot?  I sure do.  It’s so easy.  I mean after a little prep work, you’re done.  It cooks itself.  Very deliciously I might add.  The hard part is trying to decide what to do with the leftovers.  Do I make roast beef au jus sandwiches?  Beef vegetable soup?  Or beef and noodles? Yes!  Beef and noodles sounded so good.

Let me first tell you how I made my roast.  You’ll need a 3-4 lb. beef roast.*  I used eye of round.  I like to use that type of roast rather than a chuck roast.  It holds together and you can slice it.  Lightly spray the inside of your crockpot with non-stick cooking spray.  Peel 6 medium potatoes and put them in the crock.  Add about a cup to a cup and a half of baby carrots. Place the roast on top of the vegetables.  Sprinkle the meat with salt, pepper and one packet of dry beefy onion soup mix.  Add cold water leaving about an inch of meat uncovered being careful to not wash the soup mix off the top.  Cover and cook on high for 2 hours then turn down to low and cook for another 6-7 hours or cook for 8-10 hours on low.  Dinner is prepared!  Now we have leftovers!!  Make sure you save the broth.

Beef and Noodles with Potato and Carrot Mash  

1 pound of leftover roast beef, cubed

Noodles:

12 oz. Amish style wide egg noodles (I used Essenhaus)

2 Tbs. unsalted butter

3 cups beef broth (from your roast)

1 beef bouillon cube

Mash:

3 potatoes left over from your roast

all the left over carrots from your roast

1/3 cup beef broth from your roast

2 Tbs. unsalted butter

1/4 cup warm milk

3/4 tsp. salt

3/4 tsp. pepper

In a large Dutch oven melt the 2 Tbs. butter for noodles on medium heat.  Cook and stir until butter browns and you have tiny brown specks in the bottom of the pot.  Carefully add the beef broth and bouillon.  Bring to a boil.  Add the noodles and bring to a boil once again.  Cover pot and turn off heat, keeping pot on the hot burner.  Set timer for 20 minutes.  Cube the potatoes and carrots and place in a medium sized pot with the 1/3 cup beef broth.  Cook on medium heat, stirring frequently so they don’t stick and burn.  When they soften and get hot, add the butter and stir until it’s melted.  Mash with a potato masher.  Add the milk and whisk with the potato masher until smooth.  After the 20 minutes time expires for the noodles, remove the lid and add any remaining beef broth from the roast (I had about 2 cups or so left) and the cubed beef.  Cook on medium until hot and bubbly, stirring frequently so the noodles don’t stick.  Season with 1 tsp. salt and 1 tsp. pepper (not included in directions). Serve in a bowl or on a plate on top of the potato carrot mash.  Enjoy!

*We have 3 in our household now.  If you have a larger family you may want to adjust accordingly.

Wishing you love, laughter and cake,

Glenda

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About glendaclark

Hi there! My name is Glenda and I love food. Cooking and baking are my creative outlets. You'll find me in the kitchen laughing, singing, dancing and cooking or baking. I'm wife to my green eyed Irish guy, mother of four and grandmother of four. These are the chronicles of life as Glenda, the good witch of cake. Warning: may contain cartoon moments, butter and sugar.

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