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Place the beef chuck roast in the slow cooker.

Add the beef broth, onion soup mix, garlic powder, black pepper, and Worcestershire sauce to the slow cooker with the beef.

Cover the slow cooker and cook on LOW for 7–8 hours, or until the beef is tender and easily shredded.

Once the beef is tender, use two forks to shred the beef directly in the slow cooker, incorporating it into the gravy.

Separately, cook the egg noodles according to package directions until tender. Drain well.

In a small bowl, whisk together the cornstarch and water to create a smooth slurry.

Stir the cornstarch slurry into the slow cooker to thicken the gravy.

Add the cooked and drained egg noodles and butter to the slow cooker. Stir gently to combine everything.

Continue to cook for 10 more minutes on LOW, allowing the gravy to thicken further and become glossy.


Place the beef chuck roast in the slow cooker.

Add the beef broth, onion soup mix, garlic powder, black pepper, and Worcestershire sauce to the slow cooker with the beef.

Cover the slow cooker and cook on LOW for 7–8 hours, or until the beef is tender and easily shredded.

Once the beef is tender, use two forks to shred the beef directly in the slow cooker, incorporating it into the gravy.

Separately, cook the egg noodles according to package directions until tender. Drain well.

In a small bowl, whisk together the cornstarch and water to create a smooth slurry.

Stir the cornstarch slurry into the slow cooker to thicken the gravy.

Add the cooked and drained egg noodles and butter to the slow cooker. Stir gently to combine everything.

Continue to cook for 10 more minutes on LOW, allowing the gravy to thicken further and become glossy.
