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Instructions
In
a slow cooker, place the raw chuck roast, sprinkle the soup mix
over it and add the 2 quarts of beef broth.
Set on low for 6-8 hours or until beef is fork tender. Remove the
beef, shred, and chill the remaining broth to easily remove any
fat from the top. Save 3 Tbls of beef fat to make homemade noodles
( slicks).
in the bowl of a food processor, pulse to combine 2 cups of flour
and 1/2 tsp salt.
Combine the 1/2 cup of beef broth with the liquid beef fat.
Through the feed tube with the food processor running add the
broth and fat combo in a steady steam and process until mixture
resembles course sand. Pour out onto lightly floured surface and
knead to a smooth dough. Divide in two.
Roll each half out to 1/4 inch. Cut into 1 x 5 inch noodles and
freeze or dehydrate in single layers on parchment paper. (After
rolling each half, I used a hand pasta machine on #4 setting to
get the slicks thinner. Cut them into 1 x 5" slicks then I
used a dehydration setting on a counter-top oven to dry for about
an hour.)
Bring the beef stock to a boil and add your now frozen or dried
slicks. They will take 10 to 15 minutes to cook.
A trick to thicken the broth is to break up 1 slice of white
sandwich bread in a narrow container and add about 2 cups of your
beef broth to that and blend with an immersion blender. Return
that slurry to your hot beef broth add whatever amount of shredded
beef to finish your beef and noodles.
Notes - This recipe can easily be altered several ways - with
garlic and seasoning to make an Italian Beef version, or red wine,
mushrooms, and pearl onions for a French version, or even an Asian
version. The slow cooker beef broth method is also wonderful for
making French dip sandwiches on crusty rolls.
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