CROCKPOT BEEF AND NOODLES

 Crockpot Beef and Noodles

Serves 6

Prep Time: 15 minutes
Cook Time: 6–8 hours (low) or 4–5 hours (high)

Ingredients

• 2½ lbs beef chuck roast, trimmed of excess fat

• 1 teaspoon salt, plus more to taste

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

• 1 small onion, finely chopped

• 3 cups low‑sodium beef broth

• 1 tablespoon Worcestershire sauce

• 12 oz frozen egg noodles

• 2 tablespoons cornstarch (optional, for thickening)

• 2 tablespoons cold water (if using cornstarch)

• 2 tablespoons butter (optional, for richness)

• Fresh parsley, chopped (optional garnish)

Instructions

1. Season the beef – Pat the chuck roast dry. Season evenly on all sides with salt, pepper, and garlic powder.

2. Layer in the slow cooker – Place the chopped onion in the bottom of the crockpot. Set the seasoned beef on top.

3. Add liquids – Pour beef broth and Worcestershire sauce over the meat. Cover with the lid.

4. Slow cook until tender – Cook on LOW for 6–8 hours or HIGH for 4–5 hours, until the beef is fork‑tender and easily shreds.

5. Shred the beef – Remove the roast and shred with two forks. Return the shredded beef to the slow cooker.

6. Add the noodles – Stir in the frozen egg noodles. Cover and cook on HIGH for 20–30 minutes, until noodles are tender.

7. Thicken (optional) – If you prefer a thicker sauce, mix cornstarch with cold water to form a slurry. Stir into the crockpot and cook an additional 5–10 minutes until thickened. For extra richness, stir in butter at the end.

8. Serve – Garnish with fresh parsley if desired. Ladle into bowls and enjoy.

Tips & Variations

• No frozen noodles? – Substitute 12 oz dried egg noodles; add them cooked and drained during the last 10–15 minutes.

• Add vegetables – Toss in sliced carrots or mushrooms with the onion for extra flavor and texture.

• Make it creamy – Stir in ½ cup sour cream or heavy cream after thickening.

• Slow cooker size – For a 4‑quart or larger crockpot, this recipe fits well. If yours is smaller, reduce broth slightly or use a larger cut.

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.

• Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.