Slow Cooker Beef Egg Noodles
Chuck roast slow cooked with vegetables and beef broth, finished with egg noodles and a little cream.
Equipment
- Slow cooker
- Large skillet
- Two forks
Ingredients
Main Ingredients
- 2 lb chuck roast
- 12 oz egg noodles
- 4 cup beef broth
- 2 tbsp steak seasoning
- 2 cloves garlic minced
- 1 large onion chopped
- 1 cup carrots chopped
- 1 cup celery chopped
- ½ cup heavy cream
- ½ cup sour cream
Instructions
Cooking
- Sear. Season the roast and sear 4 minutes per side.
- Layer. Put the vegetables and roast in the slow cooker.
- Cook. Add the broth and garlic and cook on low 6 to 8 hours.
- Noodles. Shred the beef, add the noodles, and cook 30 minutes.
- Finish. Stir in the cream and sour cream.
Notes
Substitutions: Use beef brisket in place of chuck roast.
Tips: Add the noodles in the last 30 minutes.
Storage: Refrigerate for up to 4 days.
Nutrition is calculated per serving.