Slow Cooker Beef and Noodles
A delicious, hearty meal that can be prepared with minimal effort, perfect for busy families seeking nutritious homemade options.
Ingredients
Main Ingredients
- 2 pounds beef chuck roast Substitutions: brisket or round roast
- 1 cup beef broth Substitutions: chicken broth or vegetable broth
- 1 medium onion, chopped For sweetness, consider shallots
- 3 cloves garlic, minced Fresh is best, but jarred works too
- 3 cups egg noodles Can swap with whole wheat or gluten-free noodles
- 1 tablespoon Worcestershire sauce Adds depth; soy sauce as an alternative
- 1 tablespoon Italian seasoning Or a mixture of oregano and basil
- Salt and pepper to taste
For Garnish
- Fresh parsley Optional for garnish to add a pop of color and flavor
Instructions
Preparation
- Trim any excess fat from the beef chuck roast and cut it into large chunks. Season with salt and pepper.
Sautéing Aromatics
- In a skillet over medium heat, sauté the chopped onions and minced garlic for about 2-3 minutes until softened.
Assembling
- Place the beef pieces in the slow cooker. Pour the sautéed onions and garlic over the beef.
- Add the Worcestershire sauce and beef broth, followed by Italian seasoning. Ensure all ingredients are evenly distributed.
Cooking
- Cover and set the slow cooker to low for 6-8 hours or high for 3-4 hours.
Preparing Noodles
- When the beef is nearly done, cook the egg noodles according to package instructions. Drain and set aside.
Serving
- Once cooked, shred the beef with two forks in the slow cooker and stir in the noodles.
- Adjust seasoning if desired and garnish with fresh parsley before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer freshness, freeze portions in freezer-safe bags.