Slow Cooker Beef and Noodles
This Slow Cooker Beef and Noodles recipe features tender shredded chuck roast cooked to perfection in a savory beef broth, complemented by soft egg noodles that soak up the rich flavors.
Ingredients
For the Base
- 2 pounds beef chuck roast Best for shredding and flavor.
- 1 cup onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth Use low-sodium for less salt.
- 1 cup carrots, sliced
- 1 cup celery, sliced
For the Noodles & Flavor
- 2 cups egg noodles Traditional option.
- 1 tablespoon Worcestershire sauce
- 1 teaspoon thyme
- to taste Salt and pepper
Optional Thickener
- 2 tablespoons cornstarch Optional for thickening.
Instructions
Preparation
- Place the whole beef chuck roast into the slow cooker. Add the diced onion, minced garlic, sliced carrots, sliced celery, beef broth, Worcestershire sauce, thyme, and a pinch of salt and pepper.
- Cover and cook on low for 8 hours or on high for 4 hours, until the beef is very tender and easily pulls apart with a fork.
- Remove the beef from the slow cooker and shred it with two forks on a cutting board or plate.
- Return the shredded beef to the slow cooker and stir into the cooking liquid.
- Stir in the egg noodles and set the slow cooker to high. Cook for 30 minutes, or until the noodles are tender.
- If desired, mix the cornstarch with cold water to make a slurry and stir it into the slow cooker. Cook on high for 5–10 minutes until the sauce thickens slightly.
- Taste and adjust salt and pepper before serving hot.
Notes
Serve with buttered peas or a simple green salad. Optionally, brown the roast first for added flavor. Store leftovers in an airtight container for 3-4 days.