Slow Cooker Beef and Noodles (Print Version)
# Ingredients:
→ For the Beef
01 -
2 lbs beef chuck roast, trimmed and cut into 2.5 cm cubes
02 -
1/4 cup all-purpose flour
03 -
1 teaspoon salt
04 -
1/2 teaspoon black pepper
05 -
1/4 cup vegetable oil
→ For the Base
06 -
1 large yellow onion, chopped
07 -
3 cloves garlic, minced
08 -
6 cups beef broth
09 -
8 oz mushrooms, sliced
10 -
2 teaspoons dried thyme
11 -
12 oz wide egg noodles
12 -
2 teaspoons dried parsley
13 -
Additional salt and pepper to taste
# Instructions:
01 -
Pat beef cubes dry with paper towels. In a bowl, combine flour, salt, and black pepper. Dredge beef cubes in seasoned flour until evenly coated.
02 -
Heat vegetable oil in a large skillet over medium-high heat. Brown beef in batches until well-seared on all sides, then transfer to slow cooker.
03 -
In the same skillet, cook onion over medium heat for 5–7 minutes until golden. Add minced garlic and cook 1 minute longer. Transfer mixture to slow cooker.
04 -
Add beef broth, mushrooms, and dried thyme to the slow cooker. Stir to combine with beef and aromatics.
05 -
Cover and cook on HIGH for 4 hours, until beef is extremely tender.
06 -
Stir in egg noodles and dried parsley. Reduce to LOW and cook for 30 minutes, until noodles are just al dente. Season with additional salt and pepper to taste. Allow to rest 5–10 minutes before serving.
# Notes:
01 -
Cut your own chuck roast for optimal flavor and texture.
02 -
Browning the beef enhances depth of flavor; do not skip this step.
03 -
Do not overcook the noodles; they will continue to soften after resting.
04 -
Leftovers keep in the refrigerator 3–4 days; freeze without noodles for up to 3 months.