Beef Noodles Crockpot (Print Format)
Forget about cooking stress with this easy dish! Soft shredded beef mingles with rich broth and egg noodles. Great for busy nights.
# Ingredients:
→ Main Ingredients
01 -
4 cups beef stock
02 -
1/4 cup of butter
03 -
1 packet of ranch dressing mix
04 -
A 2 to 3 lb chuck roast
05 -
1 packet of brown gravy mix
06 -
24 oz frozen egg noodles (Reames)
# Steps:
01 -
Put the chuck roast into the slow cooker. Sprinkle the ranch mix and brown gravy on top. Add the beef broth and place the butter on the roast.
02 -
Cover it with the lid and let it cook on low for 8 to 10 hours. The beef should be super soft and easy to pull apart.
03 -
Use two forks to break the cooked roast into shredded pieces directly in the slow cooker pot.
04 -
Switch the slow cooker to high heat. Toss in the frozen egg noodles and mix it all together.
05 -
Let the noodles simmer for 1 to 1.5 hours, stirring sometimes. They’re ready when soft and the broth thickens a little.
06 -
Once the noodles are done, give it all a good mix again and dish it out warm.
# Tips:
01 -
For extra taste, try adding a splash of Worcestershire sauce or a sprinkle of garlic powder to the broth.
02 -
Store leftovers in a sealed container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a little broth if it’s too thick.