Description
Homestyle crockpot beef and noodles: chuck roast slow cooked in beef broth until it shreds, then wide egg noodles cooked right in the pot. No canned soup.
Ingredients
Scale
- 3 lb boneless beef chuck roast
- 2 teaspoons kosher salt, divided
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 6 cups low-sodium beef broth, divided
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 4 tablespoons butter
- 12 oz wide dry egg noodles
- Chopped fresh parsley, to serve
Instructions
- Pat the roast dry and season all over with 1 1/2 teaspoons of the salt and the pepper.
- Heat the oil in a large skillet over medium-high heat. Brown the roast for 3 to 4 minutes per side, then move it to a 6 quart slow cooker.
- Lower the heat to medium, add the onion and cook for 3 to 4 minutes until it starts to soften. Stir in the garlic for 30 seconds, then pour in 1 cup of the broth and scrape up the browned bits from the bottom of the pan.
- Pour the onion mixture over the roast. Add 3 more cups of broth, the Worcestershire sauce, thyme and bay leaves.
- Cover and cook on low for 8 to 9 hours, until the beef pulls apart easily with a fork.
- Lift the roast onto a cutting board and remove the bay leaves. Shred the beef with two forks, discarding any large pieces of fat.
- Turn the slow cooker to high. Return the beef to the pot and add the remaining 2 cups of broth, the butter and the remaining 1/2 teaspoon of salt. Cover and heat for about 15 minutes, until the liquid is simmering.
- Stir in the egg noodles, pressing them down into the liquid. Cover and cook on high for 20 to 30 minutes, stirring once or twice, until the noodles are tender.
- Taste for salt and pepper, sprinkle with parsley and serve on its own or over mashed potatoes.
Notes
- Frozen homestyle egg noodles work too. Use a 24 oz bag and cook them for 45 minutes to 1 hour on high.
- For a thicker sauce, stir 2 tablespoons of cornstarch into 3 tablespoons of cold water and stir it in for the last 10 minutes.
- Leftovers keep 3 to 4 days in the fridge. Add a splash of broth or water when reheating.
- Prep Time: 20 minutes
- Cook Time: 8 hours 45 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American