Ingredients
2 pounds beef chuck roast, cut into chunks
4 cups beef broth
1 medium yellow onion, diced
3 cloves garlic, minced
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon tomato paste
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried parsley
2 tablespoons butter
12 ounces wide egg noodles
1 tablespoon cornstarch
2 tablespoons cold water
Instructions
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Cut the beef chuck roast into large chunks and season with salt, pepper, and paprika.
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Place diced onion and minced garlic in the bottom of the slow cooker.
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Add the seasoned beef chunks on top of the onions.
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Pour in the beef broth, Worcestershire sauce, soy sauce, and tomato paste. Sprinkle thyme and parsley over the mixture.
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Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours until the beef is tender and easily shreds.
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Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the broth.
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Add the egg noodles to the slow cooker and stir gently. Cook on HIGH for 20 to 30 minutes until the noodles are tender.
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If the sauce needs thickening, mix cornstarch and cold water to create a slurry. Stir it into the slow cooker and cook for another 5 to 10 minutes.
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Stir in butter until melted. Taste and adjust seasoning if needed. Serve hot.
Notes
For deeper flavor, sear the beef chunks in a skillet before adding them to the slow cooker.
Do not add the noodles too early or they may become mushy.
Frozen egg noodles can also be used and will create a thicker gravy.
If the sauce becomes too thick, add a small splash of beef broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American Comfort Food