Description
This Crockpot Beef and Noodles recipe offers a hearty and comforting meal perfect for any day. Slow-cooked beef chuck roast with savory vegetables and tender egg noodles creates a rich, flavorful dish that’s effortless to prepare and ideal for family dinners or cozy gatherings.
Ingredients
Scale
Beef and Broth
- 2 pounds beef chuck roast
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables
- 1 cup carrots, sliced
- 1 cup celery, chopped
Noodles and Thickener
- 8 ounces egg noodles
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Prepare the Beef: Place the beef chuck roast in the crockpot to create the hearty base of this dish.
- Add Aromatics and Broth: Add chopped onion, minced garlic, beef broth, salt, and pepper to the crockpot for enhanced flavor and seasoning.
- Add Vegetables: Stir in the sliced carrots and chopped celery, which will become tender and infuse the broth as they cook.
- Slow Cook the Beef: Cover and cook on low for 8 hours or on high for 4 hours until the beef is tender enough to shred easily.
- Shred the Beef: Remove the beef from the crockpot and shred it with forks to create bite-sized pieces for easier eating and better texture.
- Return Beef to Crockpot: Return the shredded beef to the crockpot, mixing it with the flavorful broth and vegetables.
- Add Egg Noodles: Add the egg noodles and cook on high for an additional 30 minutes until the noodles are soft and cooked through.
- Thicken the Broth: Mix cornstarch and water to create a slurry, then stir it into the crockpot to thicken the broth to a comforting consistency. Cook a few more minutes to activate the thickening.
Notes
- You can use low-sodium beef broth for better control over saltiness.
- For a richer flavor, brown the beef roast in a skillet before placing it in the crockpot.
- Stir occasionally during the last 30 minutes of noodle cooking to prevent sticking.
- If you prefer thicker noodles, reduce the broth slightly or add another tablespoon of cornstarch slurry.
- Leftovers reheat well and can be stored in the refrigerator for up to 3 days.
