Infused Crock-POT Creamy Beef & Noodles

Stuck for time? Need something easy and almost ready to eat when you get home? It’s time to: Dump & Go!!

(Serves 4- Double the recipe if feeding more)

Ingredients:

• 2–3 lbs cubed chuck roast

   

• 2 tbsp regular oil (not infused)

   

• ½ medium onion, chopped

   

• 1 can cream of mushroom or celery soup

   

• 5 cups water

   

• ½ stick butter

   

• 2–3 tbsp flour

   

• ½ pint (1 cup) heavy cream or half-and-half/whole milk

   

• 4 oz cream cheese (half a block)

   

• 6–8 oz wide egg noodles (half a bag)

   

• 2-3 tbsp cannabutter

   

Dump & Go Steps:

1. Crock-Pot:
   Dump the soup and water into the Crock-Pot, set to LOW.

    

2. Beef:
   Brown beef cubes in oil, then dump them into the Crock-Pot.

    

3. Onion:
   Sauté the onion for 2–3 min in the pan drippings, then dump it into the Crock-Pot. Cover and cook LOW 8–10 hrs.

    

4. Cream Sauce (last 15 min):
   Melt butter → whisk in flour → add cream/milk → stir in cream cheese → dump into Crock-Pot, stir.

    

5. Noodles:
   Cook the noodles, drain, dump into a bowl, and toss with cannabutter.

    

6. Serve:
   Dump noodles on a plate, ladle beef mixture over, and enjoy!

The rest of your evening is up to you! Relax and take a load off. 

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