Description
This Crockpot Beef and Noodles recipe is a cozy and comforting dish perfect for busy days. The slow-cooked beef becomes incredibly tender, while the egg noodles absorb all the savory flavors from the broth. With minimal prep work, this dish practically cooks itself, making it an easy and satisfying meal for your family. Whether it’s a weeknight dinner or a weekend treat, it’s sure to please everyone at the table.
Ingredients
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2 lbs beef chuck roast
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4 cups beef broth
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1 medium onion, chopped
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3 cloves garlic, minced
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2 carrots, sliced
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4 cups egg noodles
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1 tsp dried thyme
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Salt and pepper, to taste
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Fresh parsley, chopped (optional, for garnish)
Instructions
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Place the beef chuck roast in the bottom of the Crockpot. Season with salt, pepper, and dried thyme.
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Add the chopped onion, minced garlic, and sliced carrots around the beef. Pour the beef broth over the top.
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Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and easily shredded.
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Once the beef is cooked, remove it from the Crockpot and shred it with two forks. Return the shredded beef to the Crockpot and stir.
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Add the egg noodles and stir to combine. Cover and cook on high for 30-45 minutes, or until the noodles are tender.
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Taste and adjust seasoning if necessary. Garnish with fresh parsley if desired.
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Serve hot and enjoy your comforting Crockpot Beef and Noodles.
Notes
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If you want extra flavor and crunch, add a handful of chopped walnuts or almonds before serving.
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Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
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For a bolder flavor, feel free to substitute the beef chuck roast with a different cut of beef like brisket or round roast.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low