Slow Cooker Beef and Noodles
Slow Cooker Beef and Noodles
Ingredients
- 2 pounds beef chuck roast
- 8 ounces egg noodles
- 1 cup mushrooms, sliced
- 1 onion, small, finely chopped
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 garlic, cloves, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- 1
Place the 2 pound beef chuck roast into the slow cooker.
⏱️ 1 min
- 2
Add the 1 cup sliced mushrooms, 1 small finely chopped onion, and 2 cloves minced garlic around the beef in the slow cooker.
⏱️ 5 min
- 3
Pour the 2 cups beef broth and 1 tablespoon Worcestershire sauce over all the ingredients in the slow cooker.
⏱️ 1 min
- 4
Season the contents of the slow cooker with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon dried thyme.
⏱️ 1 min - 5
Cover the slow cooker and cook on the LOW setting for 7 to 8 hours, or until the beef is very tender and easily shredded.
⏱️ 420 min
- 6
Once the beef is cooked, use two forks to shred it directly in the slow cooker, breaking it apart into bite-sized pieces.
⏱️ 5 min
- 7
Add the 8 ounces of egg noodles to the slow cooker and stir them thoroughly into the sauce and shredded beef.
⏱️ 2 min
- 8
Cover the slow cooker again and continue to cook for an additional 20 to 30 minutes, or until the egg noodles are soft and cooked through.
⏱️ 30 min
- 9
If a thicker gravy is desired, in a small separate bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a smooth slurry. Stir this slurry into the slow cooker and cook for a few more minutes until the gravy has thickened to your preference.
⏱️ 3 min - 10
Serve hot and enjoy this creamy, rich beef and noodles dish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Beef and Noodles
- 2 pounds beef chuck roast
- 8 ounces egg noodles
- 1 cup mushrooms, sliced
- 1 onion, small, finely chopped
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 garlic, cloves, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- 1
Place the 2 pound beef chuck roast into the slow cooker.
⏱️ 1 min - 2
Add the 1 cup sliced mushrooms, 1 small finely chopped onion, and 2 cloves minced garlic around the beef in the slow cooker.
⏱️ 5 min - 3
Pour the 2 cups beef broth and 1 tablespoon Worcestershire sauce over all the ingredients in the slow cooker.
⏱️ 1 min - 4
Season the contents of the slow cooker with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon dried thyme.
⏱️ 1 min - 5
Cover the slow cooker and cook on the LOW setting for 7 to 8 hours, or until the beef is very tender and easily shredded.
⏱️ 420 min - 6
Once the beef is cooked, use two forks to shred it directly in the slow cooker, breaking it apart into bite-sized pieces.
⏱️ 5 min - 7
Add the 8 ounces of egg noodles to the slow cooker and stir them thoroughly into the sauce and shredded beef.
⏱️ 2 min - 8
Cover the slow cooker again and continue to cook for an additional 20 to 30 minutes, or until the egg noodles are soft and cooked through.
⏱️ 30 min - 9
If a thicker gravy is desired, in a small separate bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a smooth slurry. Stir this slurry into the slow cooker and cook for a few more minutes until the gravy has thickened to your preference.
⏱️ 3 min - 10
Serve hot and enjoy this creamy, rich beef and noodles dish.
⏱️ 1 min