Description
This hearty dish features tender beef and silky noodles cooked in a rich sauce, perfect for cold days.
Ingredients
Scale
- 2 pounds beef chuck roast
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup mushrooms, sliced (optional)
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch (optional)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces egg noodles
- Fresh parsley, chopped for garnish (optional)
Instructions
- Begin by trimming any excess fat from the beef chuck roast, then season the meat with salt and pepper. In a skillet, sear the beef on medium-high heat until all sides are browned.
- Transfer the seared beef to the crock pot, layering it with chopped onions and garlic. Pour in the beef broth, soy sauce, Worcestershire sauce, thyme, and mushrooms if using. Stir gently to combine.
- Cover the crock pot and set it to low for 8 hours, or high for 4 hours.
- About 30 minutes before serving, cook the egg noodles according to package instructions until al dente. Drain and set aside.
- Once the beef is tender, remove it from the crock pot. Shred the meat using two forks, then return it to the pot.
- For a thicker sauce, mix the cornstarch with cold water and stir it into the beef mixture. Cook on high for another 10 to 15 minutes until thickened.
- Toss the cooked egg noodles into the crock pot and stir to combine.
- Serve hot, garnished with fresh parsley if desired.
Notes
You can substitute beef for mushrooms for a vegetarian option, or use zucchini noodles for a low-carb choice.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg