Description
This slow cooker beef and noodles recipe delivers tender shredded beef, rich gravy-coated egg noodles, and warm comforting flavor with almost no effort.
Ingredients
Scale
- 2 1/2 lb beef chuck roast, trimmed and cut into chunks
- 1 tsp salt
- 1 tsp black pepper
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp thyme
- 1 tsp paprika
- 12 oz wide egg noodles
- 2 tbsp cornstarch (optional)
- 3 tbsp water
- Fresh parsley for garnish
Instructions
- Season the beef with salt and pepper and optionally sear until browned.
- Place beef, broth, onion, garlic, Worcestershire, thyme, and paprika in the slow cooker.
- Cook on low for 7 to 8 hours or on high for 4 to 5 hours until beef is tender.
- Shred the beef and return it to the broth.
- Add the egg noodles during the final 20 to 30 minutes of cooking.
- If desired, mix cornstarch and water and stir into the slow cooker to thicken.
- Adjust seasoning and garnish with parsley before serving.
Notes
- Store noodles separately from the beef and gravy to maintain texture.
- Freeze beef and gravy without noodles for best results.
- Add extra broth when reheating if the sauce becomes too thick.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 3
- Sodium: 620
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 32
- Cholesterol: 115
