Crockpot Beef and Noodles
This hearty Crockpot Beef and Noodles recipe delivers tender beef cooked slowly in a rich and savory sauce, served over soft egg noodles. It's a comforting meal perfect for busy weeknights or chilly evenings.
Equipment
- 1 Crockpot (slow cooker)
- 1 Large skillet
- 1 Measuring cups
- 1 Measuring spoons
- 1 Wooden spoon
- 1 Cutting board
Ingredients
- 2 lbs beef chuck roast Trim excess fat and cut into large chunks.
- 1 tablespoon olive oil For searing beef.
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 oz egg noodles Cook according to package instructions.
- 1 cup frozen peas Optional.
- fresh parsley for garnish Optional.
Instructions
- Trim excess fat from the beef chuck roast and cut it into large chunks.
- Heat the olive oil in a large skillet over medium-high heat. Add the beef chunks and sear them on all sides until browned. Remove from heat.
- In the crockpot, combine the chopped onion and minced garlic. Place the seared beef on top of the onions and garlic.
- Pour in the beef broth, followed by Worcestershire sauce, dried thyme, salt, and black pepper. Stir to combine.
- Cover the crockpot and cook on low for 8 hours, until the beef is tender and easily shredded.
- About 30 minutes before serving, cook the egg noodles according to package instructions in a separate pot. Drain and set aside.
- Once the beef is done, shred it with two forks inside the crockpot. If using, add the frozen peas and stir.
- Serve the beef mixture over a bed of egg noodles and garnish with fresh parsley, if desired.
Notes
For extra flavor, consider adding carrots or mushrooms to the crockpot along with the other ingredients. You can store leftovers in an airtight container in the refrigerator for up to 3 days. This dish pairs well with a side salad or crusty bread for a complete meal.