12 ounces dried lo mein noodles, Chinese egg noodles, or fettuccine
1 large onion, sliced
1 tablespoon cooking oil
1 16 ounce package frozen broccoli, carrots, red peppers, celery, water chestnuts, and mushrooms stir-fry vegetables
2 cups Shredded Beef Master Recipe (see below)
1 12.1 ounce jar stir-fry sauce
1 4 ounce can (drained weight) sliced mushrooms, drained
1/3 cup coarsely chopped cashews
2 green onions, cut into thin strips
Shredded Beef Master Recipe
3 - 3 1/2 pounds boneless beef chuck pot roast
2 large onions
2 cloves of garlic
1 14 ounce can broth
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
DIRECTIONS
1. Make the Shredded Beef Master Recipe (below), in your Slow Cooker.
2. Prepare noodles according to package directions; set aside.
3. In a large skillet or wok, cook and stir sliced onion in hot oil over medium-high heat for 2 minutes. Add frozen stir-fry vegetables; cook and stir about 5 minutes more or until crisp-tender. Add shredded beef, stir-fry sauce, and mushrooms. Heat until bubbly. Serve over noodles. Top with cashews and green onion. Makes 4 to 6 servings.
Shredded Beef Master Recipe
1. Trim fat from pot roast. Cut onions into thin wedges and mince garlic. Add onions and garlic to a 4 to 5-quart slow cooker. Top with beef. If necessary, cut up meat to fit in cooker. In a medium bowl, combine broth, Worcestershire sauce, dry mustard, thyme, salt, and cayenne pepper. Pour over beef in cooker. Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours. Remove beef and onion from cooker, reserving juices. Using two forks, shred beef, discarding any fat. Skim fat from juices. Add onion to beef; add enough juices to beef to moisten. Place 2-cup portions of beef in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups
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