Crock Pot Beef Noodles (Print Version)
Savory slow-cooked beef paired with tender egg noodles in a rich broth.
# Ingredients You'll Need:
→ Beef
01 -
1 to 2 pound chuck roast
02 -
1 tablespoon steak seasoning
03 -
Salt and black pepper, to taste
→ Produce
04 -
1 medium onion, finely diced
05 -
2 teaspoons minced garlic
→ Liquids and Sauces
06 -
2 to 3 tablespoons vegetable oil
07 -
4 cups water
08 -
4 teaspoons concentrated beef bouillon (Better than Bouillon)
09 -
2 teaspoons Worcestershire sauce
10 -
½ cup heavy cream (optional)
→ Pasta
11 -
16 ounce dried homestyle egg noodles
# Step-by-Step Instructions:
01 -
Rub both sides of chuck roast evenly with steak seasoning, salt, and pepper.
02 -
Heat vegetable oil in a large skillet over high heat until shimmering. Add chuck roast and sear for about 2 minutes per side until browned. Remove from heat.
03 -
Place browned chuck roast in a 6-quart slow cooker. Add diced onion and minced garlic around the meat.
04 -
Cover and cook on low for 6 to 8 hours without lifting the lid or adding extra liquid.
05 -
Remove roast from slow cooker, shred thoroughly discarding excess fat, and return shredded beef to the slow cooker along with the accumulated juices.
06 -
Whisk together water, concentrated beef bouillon, and Worcestershire sauce in a separate bowl.
07 -
Pour broth mixture over shredded beef in the slow cooker, then gently stir in dried egg noodles.
08 -
Cover and cook on low for 30 to 60 minutes until noodles are tender, stirring once or twice during cooking to ensure even absorption. If the mixture thickens before noodles are done, add ½ cup additional water and stir gently.
09 -
Optional: Stir in heavy cream during the final 15 minutes of cooking for added creaminess, then serve immediately.
# Extra Tips & Details:
01 -
Use beef broth in place of water and bouillon concentrate if preferred.
02 -
Avoid overcooking no-yolk or delicate egg noodles to prevent them from falling apart; consider boiling separately and serving with the beef mixture.