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Place the 2 pound beef chuck roast into the slow cooker.

Add the 1 cup sliced mushrooms, 1 small finely chopped onion, and 2 cloves minced garlic around the beef in the slow cooker.

Pour the 2 cups beef broth and 1 tablespoon Worcestershire sauce over all the ingredients in the slow cooker.

Season the contents of the slow cooker with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon dried thyme.
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.

Once the beef is cooked, use two forks to shred it directly in the slow cooker, breaking it apart into bite-sized pieces.

Add the 8 ounces of egg noodles to the slow cooker and stir them thoroughly into the sauce and shredded beef.

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.

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.
Serve hot and enjoy this creamy, rich beef and noodles dish.


Place the 2 pound beef chuck roast into the slow cooker.

Add the 1 cup sliced mushrooms, 1 small finely chopped onion, and 2 cloves minced garlic around the beef in the slow cooker.

Pour the 2 cups beef broth and 1 tablespoon Worcestershire sauce over all the ingredients in the slow cooker.

Season the contents of the slow cooker with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon dried thyme.
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.

Once the beef is cooked, use two forks to shred it directly in the slow cooker, breaking it apart into bite-sized pieces.

Add the 8 ounces of egg noodles to the slow cooker and stir them thoroughly into the sauce and shredded beef.

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.

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.
Serve hot and enjoy this creamy, rich beef and noodles dish.
