Slow Cooker Beef and Noodles
A classic Midwestern dish featuring tender chuck roast and egg noodles, perfect for busy weeknights or cozy weekends.
Ingredients
Main Ingredients
- 2 pounds Chuck Roast Choose a well-marbled cut for tenderness.
- 12 ounces Egg Noodles Add in the last 30 minutes of cooking.
- 4 cups Beef Broth Use low sodium for controlled saltiness.
- 2 tablespoons Steak Seasoning To taste, can include garlic powder and onion powder.
- 2 cloves Garlic, minced Enhances the overall flavor.
- 1 large Onion, chopped Adds sweetness and depth.
- 1 cup Carrots, chopped Optional, for extra flavor.
- 1 cup Celery, chopped Optional, for added texture.
Creaminess Ingredients
- ½ cup Heavy Cream Add at the end for a creamy texture.
- ½ cup Sour Cream Optional, for tangy flavor.
Instructions
Preparation
- Season the chuck roast with steak seasoning, salt, and pepper.
- Sear the beef in a hot skillet for 3-4 minutes on each side until browned.
- Place onions, carrots, and celery at the bottom of the slow cooker.
- Add the seared beef on top of the vegetables.
- Pour in beef broth, garlic, and any additional seasonings.
Cooking
- Set the slow cooker on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, add the egg noodles to the slow cooker.
- Check noodles for doneness to avoid mushiness and stir gently.
Finishing Touch
- Stir in heavy cream or sour cream just before serving for additional creaminess.
Notes
Serve the beef and noodles over bread for a hearty open-faced sandwich. Pair with salads or steamed vegetables for a complete meal.