Description
This slow-cooked beef and noodles recipe is the ultimate comfort food, featuring tender, fall-apart chuck roast simmered in a rich, flavorful broth. Tossed with hearty egg noodles, this dish is creamy, savory, and incredibly satisfying. Perfect for family dinners, meal prepping, or cozy nights in!
Ingredients
-
- 2 to 3-pound chuck roast
- 4 cups beef broth
- 1 packet brown gravy mix
- 1 packet ranch seasoning
- 1/4 cup butter
- 24 oz frozen Reames egg noodles
Instructions
- Prepare the slow cooker: Place the chuck roast in the slow cooker.
- Season the beef: Sprinkle the brown gravy mix and ranch seasoning over the roast.
- Add liquids & butter: Pour in the beef broth and place the butter on top of the meat.
- Slow cook: Cover and cook on low for 8 hours or high for 4-5 hours until the beef is tender and easily shreds.
- Shred the beef: Remove the roast from the slow cooker, shred it with two forks, and return it to the broth.
- Add the noodles: Stir in the frozen egg noodles and cook on high for 30-45 minutes, stirring occasionally, until the noodles are fully cooked.
- Serve and enjoy: Ladle into bowls and serve warm.
Notes
- For a thicker broth, mix 1-2 tablespoons of cornstarch with cold water and stir it in during the last 15 minutes of cooking.
- To make it creamy, add a splash of heavy cream before serving.
- For extra flavor, sauté onions and garlic before adding them to the slow cooker.
- Leftovers taste even better the next day! Store in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 8 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American