Slow Cooker Beef and Noodles
This Slow Cooker Beef and Noodles is a cozy, family-friendly dinner with tender, fall-apart beef, rich savory gravy, and soft egg noodles. Easy to make and perfect for busy weeknights or a comforting weekend meal.
Servings: 6 people
Calories: 683kcal
Ingredients
Beef
- 2-3 pounds chuck roast
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons butter
Slow Cooker
- 5 cups (40 ounces) beef broth
- 1 packet (about 2 tablespoons) brown gravy mix
- 1 packet (about 2 ½ 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 to 3 minutes per side.
- Transfer the browned roast to the slow cooker.
- Add beef broth, gravy mix, ranch seasoning, diced onion, and garlic to the slow cooker. Stir gently to combine.
- Cover and cook on HIGH for 4 to 5 hours (or LOW for 8 to 10 hours) until the beef is fall-apart tender.
- Remove the roast from the slow cooker and shred it with two forks, discarding any large pieces of fat.
- Return the shredded beef to the slow cooker and stir to combine.
- Turn the slow cooker to HIGH.
- Stir in the dry egg noodles and cover.
- Cook for 15 to 20 minutes, stirring occasionally, until the noodles are tender and the sauce has thickened.
- Stir well. This is best served right after the noodles are cooked. As it sits, the noodles will keep soaking up the sauce and become softer.
Nutrition
Serving: 1portion | Calories: 683kcal