Description
A comforting, slow-cooked classic featuring tender beef, soft noodles, and a rich, savory broth perfect for cozy evenings.
Ingredients
- 2–3 lbs chuck roast
- 4 cups beef broth
- 8 oz egg noodles
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 Tbsp Worcestershire sauce
- Salt, pepper, and Italian seasoning to taste
- Optional: ½ cup sour cream or 1 cup cream of mushroom soup
Instructions
- Trim excess fat from the chuck roast and cut into large chunks. Chop the onion and mince the garlic.
- Place beef in the slow cooker, top with onions and garlic, then add broth, Worcestershire sauce, and seasonings. Stir gently.
- Cover and cook on LOW for 8 hours or HIGH for 4 hours until the beef is tender.
- Remove the beef, shred with two forks, and return to the pot.
- Add uncooked egg noodles during the final 30–40 minutes of cooking. Stir occasionally until noodles are soft.
- Adjust seasoning to taste. For a thicker texture, simmer uncovered for 10 minutes or add a cornstarch slurry.
- Optional: Stir in sour cream or cream of mushroom soup for a creamy finish before serving.
Notes
Serve in deep bowls or over mashed potatoes for a hearty meal. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Add a splash of broth when reheating to restore texture.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American