Description
Slow Cooker Beef and Noodles is a comforting and hearty dish featuring tender beef, rich broth, and soft noodles. This easy slow-cooked recipe is inspired by the Midwestern classic and is sure to become a family favorite.
Ingredients
Chuck Roast:
- 1–2 lb chuck roast
Seasonings:
- 2–3 tablespoons vegetable oil
- Salt and pepper, to taste
- 1 medium onion, finely diced
- 2 teaspoons minced garlic
Broth and Noodles:
- 4 cups water
- 4 teaspoons Better than Bouillon (beef concentrate)
- 2 teaspoons Worcestershire sauce
- 16 oz dried homestyle egg noodles
- 1/2 cup heavy cream (optional)
Instructions
- Prepare the Beef: Season chuck roast with steak seasoning, salt, and pepper. Rub seasonings in well.
- Brown the Beef: Sear chuck roast in a skillet over high heat for 2 minutes on each side. Remove from heat.
- Transfer to Slow Cooker: Place roast in slow cooker with onion and garlic.
- Slow Cook: Cover and cook on low for 6-8 hours without opening the lid.
- Shred the Beef: Remove beef, shred, discard fat, and return to slow cooker.
- Make the Broth: Whisk water, Better than Bouillon, and Worcestershire sauce. Pour into slow cooker.
- Add Noodles: Stir in noodles, cover, and cook for 30-60 minutes until tender.
- Add Cream (Optional): Stir in heavy cream 15 minutes before serving for a creamier texture.
- Serve: Once noodles are cooked, serve hot and enjoy!
Notes
- You can substitute beef broth for water and beef bouillon concentrate.
- Frozen egg noodles may become gummy, so use dried homestyle egg noodles.
- Omit heavy cream for a lighter version or use low-fat cream or coconut milk.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 547 kcal
- Sugar: 2g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 120mg
