Crockpot Beef and Noodles
Ingredients
- 3 lbs beef chuck roast trimmed of excess fat
- 2 cups beef bone broth high-quality, low-sodium preferred
- 1 packet onion soup mix or homemade blend — see notes
- 2 tablespoons Worcestershire sauce
- 4 cloves garlic minced
- 1 medium yellow onion thinly sliced
- 1 teaspoon kosher salt plus more to taste
- 1 teaspoon black pepper freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil for searing
- 2 tablespoons cornstarch for thickening gravy
- 2 tablespoons cold water to make slurry
- 1 tablespoon unsalted butter optional, for finishing gravy
- 12 oz wide egg noodles cooked separately to al dente
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Pat the chuck roast completely dry with paper towels. Season generously on all sides with salt, pepper, garlic powder, and onion powder.
- Heat olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Sear the roast for 3-4 minutes per side until a deep brown crust forms. Do not move the roast while it's searing. Transfer to the slow cooker insert.
- Scatter the sliced onion and minced garlic over and around the seared roast in the slow cooker.
- In a small bowl, whisk together the beef broth, Worcestershire sauce, and onion soup mix until combined. Pour the mixture over the roast.
- Cover the slow cooker and cook on LOW for 8-10 hours or HIGH for 4-5 hours, until the beef is completely fall-apart tender and shreds easily with two forks.
- Carefully transfer the cooked roast to a cutting board or large bowl. Use two forks to shred the beef into large, tender pieces. Discard any large pieces of fat or gristle.
- Pour the braising liquid from the slow cooker into a medium saucepan over medium-high heat and bring to a simmer.
- Whisk together the cornstarch and cold water in a small bowl until smooth. Slowly pour the slurry into the simmering liquid while whisking constantly. Cook for 1-2 minutes until the gravy thickens to a glossy, velvety consistency. Taste and adjust seasoning with salt and pepper. Finish with butter if desired.
- Return the shredded beef to the slow cooker or saucepan and stir to coat it in the gravy. Keep warm on the lowest setting.
- Cook the wide egg noodles in a large pot of salted boiling water according to package directions until just al dente. Drain well.
- Divide the cooked egg noodles among serving bowls. Ladle a generous portion of the shredded beef and brown gravy over the top. Garnish with fresh chopped parsley and serve immediately.
Notes
HOMEMADE SOUP MIX (cleaner alternative): Mix 2 tablespoons dried minced onion, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon celery salt, ¼ teaspoon sugar, and ½ teaspoon dried thyme. Use in place of the packet. STORAGE: Store beef and gravy in an airtight container in the refrigerator for up to 4 days. Store cooked noodles separately to prevent them from absorbing the gravy. Reheat beef gently on the stovetop over medium-low heat with a splash of broth. FREEZER: Freeze the beef and gravy (without noodles) in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. GLUTEN-FREE: Substitute gluten-free egg noodles or serve over mashed potatoes. Use tamari instead of Worcestershire sauce and verify your soup mix is gluten-free. TIP: Don't skip the sear — it adds a significant depth of flavor to the final gravy and is worth the extra 5 minutes.