Slow-Cooked Beef and Noodles
A hearty dish of tender beef, savory broth, and comforting noodles, perfect for family dinners.
Ingredients
Main Ingredients
- 2 pounds beef chuck roast Star of the dish, becomes tender when slow-cooked.
- 1 cup onion, chopped Adds sweetness and depth.
- 3 cloves garlic, minced Brings aroma and savory kick.
- 4 cups beef broth Rich, flavorful base.
- 2 cups egg noodles Soaks up broth.
- 1 teaspoon salt Enhances flavors.
- 1/2 teaspoon black pepper Adds spice.
- 1 tablespoon Worcestershire sauce Adds savory umami flavor.
- 2 stalks celery, sliced Provides crunch and freshness.
- 1 cup frozen peas For added nutrition.
Instructions
Preparation
- Chop the onion, mince the garlic, slice the carrots, and celery.
Slow Cooking
- Place the beef chuck roast at the bottom of the slow cooker.
- Top with the chopped onion and minced garlic.
- Pour in the beef broth.
- Sprinkle salt and black pepper over the mixture.
- Add Worcestershire sauce.
- Toss in the sliced carrots and celery.
- Stir gently to combine all ingredients.
- Cover and cook on low for about 8 hours.
- 30 minutes before serving, add egg noodles and frozen peas.
- Stir to ensure they are submerged, and cook for the remaining time.
- When ready, shred the beef and serve with broth and vegetables.
Notes
Best served hot. Leftovers can be stored in airtight containers for 3-4 days or frozen for longer storage.