Description
Crock Pot Beef and Noodles is a classic comfort food that combines tender, slow-cooked beef with flavorful broth and egg noodles. It’s a hearty and satisfying dish that’s perfect for family dinners, providing a rich, savory taste that’s sure to please everyone.
Ingredients
Scale
- 2–3 pound chuck roast, or similar cut (see note)
- 1 tablespoon canola oil
- 2 cups beef broth, low-sodium recommended, or water
- 2 teaspoons Worchestershire sauce, or soy sauce
- 1 medium onion, chopped
- 2 cloves garlic, or 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- 1 pound egg noodles, dried, fresh or frozen
- 1 cup mushrooms, sliced (optional)
- salt and pepper, to taste
- ½ cup heavy cream, or 1 tablespoon cornstarch mixed with 1 tablespoon water (optional)
Instructions
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Optional: Brown the roast. Place a skillet over medium-high heat. When hot, add 1 tablespoon canola oil and the beef. Fry for 1-2 minutes per side until slightly browned.
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Place the beef in the crock pot along with the broth, onion, garlic, Worchestershire sauce and Italian seasoning. Seal the lid and set to cook for 6-7 hours on Low or 4 hours on High, or until the meat is tender.
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Use two forks to shred the beef into bit-size pieces in the crock pot. Season with salt and pepper to taste. Then add the noodles.
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Cover and set the crock pot to cook on High for 10-20 minutes until al dente (Note: the time will vary based on the noodles you’re using).
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To thicken the sauce, stir in the cream or cornstarch slurry. Let it bubble for a few minutes until thick enough to coat the back of a spoon. The gravy will thicken more as it cools. Serve warm.
Notes
- Ingredient Quality: Use high-quality beef and fresh ingredients for the best flavor.
- Cooking Time: For optimal tenderness, cook on low heat for the full duration.
- Noodles: Add noodles towards the end to prevent them from becoming mushy.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.