Description
Tender chuck roast cooks in a savory beef broth, then combines with soft egg noodles for a hearty and comforting slow cooker dinner.
Ingredients
Scale
- 2 to 3 pounds beef chuck roast
- 4 cups beef broth
- 1 packet onion soup mix
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 12 ounces wide egg noodles
- 2 tablespoons chopped fresh parsley, optional
- 1/4 cup grated Parmesan cheese, optional
Instructions
- Pat the chuck roast dry and season it evenly with salt, black pepper, and garlic powder.
- Place the seasoned roast in the slow cooker.
- Pour the beef broth around the roast, then add the onion soup mix and Worcestershire sauce.
- Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the beef shreds easily with a fork.
- About 30 minutes before serving, cook the egg noodles according to the package directions.
- Drain the noodles well and set them aside.
- Remove any large pieces of fat from the roast, then shred the beef directly in the slow cooker.
- Stir the shredded beef into the broth.
- Add the cooked egg noodles and stir until the broth coats the noodles.
- Cover and warm for 10 to 15 minutes.
- Taste and adjust the seasoning.
- Serve hot with parsley or Parmesan cheese, if desired.
Notes
- Cook the egg noodles separately to keep them from becoming mushy.
- Avoid lifting the slow cooker lid during cooking because heat escapes quickly.
- If the beef feels tough, continue cooking until it shreds easily.
- For thicker broth, stir together 1 tablespoon cornstarch and 2 tablespoons cold water, then add it before the noodles.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Add a splash of broth before reheating because the noodles absorb liquid as they rest.
- Prep Time: 10 minutes
- Cook Time: 8 hours 15 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 525
- Sugar: 4
- Sodium: 1080
- Fat: 22
- Saturated Fat: 9
- Unsaturated Fat: 11
- Trans Fat: 1
- Carbohydrates: 42
- Fiber: 2
- Protein: 39
- Cholesterol: 135