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Crockpot Beef and Noodles

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A hearty, hands-off meal with tender beef chuck roast and egg noodles cooked in a savory broth, perfect for busy weeknights.

Ingredients

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  • 2 pounds beef chuck roast
  • 1 onion, chopped (yellow or white)
  • 3 cloves garlic, minced
  • 4 cups beef broth (low-sodium if preferred)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 2 cups egg noodles (large or medium)
  • 1 tablespoon cornstarch, optional, mixed with a little water to thicken
  • Chopped parsley, for garnish

Instructions

  1. Put the chuck roast into the crockpot with the chopped onion and minced garlic.
  2. Pour in the beef broth and add the Worcestershire sauce. Sprinkle the salt and pepper over everything.
  3. Cover the crockpot and cook on low for 7 to 8 hours. The beef is done when it pulls apart easily with a fork.
  4. Lift the roast out and shred the meat with two forks. Return the shredded beef to the crockpot and stir it into the juices.
  5. Add the egg noodles to the crockpot and stir so they are submerged. Cover and set the crockpot to high. Cook for about 30 minutes, or until the noodles are tender. Stir once or twice while they cook to prevent clumping.
  6. If you want a thicker sauce, stir the cornstarch slurry into the crockpot and cook an additional 10 minutes on high until the sauce thickens.
  7. Serve hot, sprinkled with chopped parsley for color and freshness.

Notes

Browning the roast before adding it to the crockpot adds flavor but is optional. If you have time, sear all sides in a hot skillet for 2 to 3 minutes per side. If your crockpot runs hot, check tenderness at 6 hours to prevent overcooking.

Nutrition

Find it online: https://www.simplefamilydishes.com/crockpot-beef-and-noodles/