Ingredients
- 2 pounds rump roast
- 2 beef stock cubes
- 1 bay leaf
- 2 tablespoons flour
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon oregano
- 3 cups water
- 14 ounces, sliced mushroom
- 2 cups, uncooked pasta
- 2 tablespoons sour cream
- 3 tablespoons cornstarch
- 3 tablespoons cold water
How To6 Steps
Step 1
Coat roast in flour, sear all sides in skillet on stove top. Place into crock pot. Add stock cubes, garlic powder, bay leaf, oregano, salt, and black pepper. Add water, should come half way up roast. Cook on high for 1 and half hours, or low for 3 hours, until reaching preferred temperature.
Step 2
Once roast is cooked, cut into bite size pieces, or shred, depending on your preference.
Step 3
Make gravy. Add cornstarch to a small cup, mix with cold water until smooth. Slowly add to crock pot stirring constantly until thickened. Heat on medium heat. Add cubed beef.
Step 4
Saute mushrooms in skillet with butter, and seasonings to tastes. Add to crock pot.
Step 5
Cook pasta to al dente, add to crock pot. Mix well.
Step 6
Add sour cream, 1 tablespoon at a time, until desired taste. Serve hot.
Chef's Notes
Can use leftover roast and beef gravy.