Slow Cooker Beef and Noodles
Slow Cooker Beef and Noodles made with tender chuck roast, rich gravy, and egg noodles. An easy, hearty comfort food dinner.
Ingredients
Beef
- 2-3 pounds chuck roast
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons unsalted butter
Slow Cooker
- 5 cups (40 ounces) beef broth
- 1 packet (about 2 tablespoons) brown gravy mix
- 1 packet (about 2½ tablespoons) ranch seasoning mix
- 1 medium yellow onion, diced
- 1 tablespoon garlic, minced
Noodles
- 12 ounces egg noodles, uncooked
Instructions
- Season the chuck roast with salt and pepper on all sides.
- In a large skillet over medium-high heat, melt the butter. Add the roast and sear on all sides until browned, about 2-3 minutes per side.
- Transfer the roast to the slow cooker.
- Add beef broth, brown gravy mix, ranch seasoning, diced onion, and garlic. Stir gently to combine.
- Cover and cook on HIGH for 4-5 hours or LOW for 8-10 hours, until the beef is fall-apart tender.
- Remove the roast, shred it with two forks, and discard any large pieces of fat.
- Return the shredded beef to the slow cooker and stir.
- Turn the slow cooker to HIGH.
- Add the dry egg noodles and stir to combine. Cover and cook for 15–20 minutes, stirring occasionally, until the noodles are tender and the sauce has thickened.