Crock Pot Beef and Noodles (Printer-Friendly)

Slow-cooked chuck roast melds with egg noodles in a rich, flavorful broth for hearty satisfaction.

# What You'll Need:

→ Meat

01 - 1 to 2 pounds chuck roast

→ Seasonings and Oils

02 - 2 to 3 tablespoons vegetable oil
03 - 1 tablespoon steak seasoning
04 - Salt and freshly ground black pepper, to taste
05 - 2 teaspoons minced garlic
06 - 2 teaspoons Worcestershire sauce

→ Vegetables

07 - 1 medium onion, finely diced

→ Liquids

08 - 4 cups water
09 - 4 teaspoons concentrated beef bouillon (Better than Bouillon)
10 - ½ cup heavy cream (optional)

→ Pasta

11 - 16-ounce bag dried homestyle egg noodles

# Steps to Follow:

01 - Rub both sides of the chuck roast with steak seasoning, salt, and pepper thoroughly.
02 - Heat vegetable oil in a large skillet over high heat. Add the chuck roast and sear each side for about 2 minutes until browned. Remove from heat.
03 - Transfer the browned chuck roast to a 6-quart slow cooker. Add diced onion and minced garlic.
04 - Cover and cook on low for 6 to 8 hours without adding further liquid or lifting the lid during cooking.
05 - Remove roast from cooker onto a plate, shred the beef finely, discarding excess fat, then return shredded beef to the slow cooker.
06 - In a bowl, whisk together water, concentrated bouillon, and Worcestershire sauce. Pour this mixture over the shredded beef in the slow cooker.
07 - Gently stir in dried egg noodles. Cover and cook on low for an additional 30 to 60 minutes until noodles are tender. Stir once or twice during this time to ensure even cooking and absorption. If too thick and noodles are not done, add ½ cup water, stir gently, and continue cooking.
08 - Optional: Stir in heavy cream during the last 15 minutes of cooking to add creaminess. Serve immediately.

# Extra Suggestions:

01 - Substitute beef broth for water and bouillon if preferred.
02 - Use dried homestyle egg noodles for best texture; avoid no-yolk varieties as they overcook easily.
03 - If using delicate noodles, consider boiling separately and serving the beef mixture over them.

Go Back