Slow Cooker Beef and Noodles
A hearty and comforting dish featuring tender, slow-cooked beef in a savory broth, combined with mushrooms and egg noodles. Perfect for a satisfying meal with minimal effort.
Equipment
- Slow Cooker
Ingredients
- 3 lb chuck roast
- 1.5 tsp Kosher salt
- 1.5 tsp dried parsley
- 1.5 tsp dried basil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground black pepper
- 2 tsp minced garlic
- 6 cups beef broth, divided
- 8 ounces white mushrooms, quartered
- 16 ounces medium cut dry egg noodles
Instructions
- Mix together the salt, parsley, basil, garlic powder, onion powder, and pepper. Rub this mixture all over the chuck roast, then place in the slow cooker with 4 cups of beef broth and the minced garlic. Cook on low for 8 hours until the beef is tender and easily shredded.
- After cooking, remove the roast to shred. Pour an additional 2 cups of beef broth into the slow cooker and turn the heat to high. Return the shredded beef along with the egg noodles and mushrooms to the cooker. Cover and cook on high for 30-40 minutes, until noodles are tender.
- Serve the beef and noodles immediately or let them rest uncovered for 15-20 minutes to allow the sauce to thicken slightly before serving.
Notes
*SEE NOTES*: The recipe suggests adding more beef broth if the mixture seems too dry during the final cooking stage with the noodles. Adjust according to your preference for sauce thickness.