Ingredients
Equipment
Method
- Season the 2-3 lb beef chuck roast generously with salt, pepper, and garlic powder. Place it in the slow cooker.
- Add 4 cups of beef broth, 1 packet of onion soup mix, and 1 teaspoon of Worcestershire sauce to the slow cooker. Stir gently to combine the liquids around the beef.
- Cover the slow cooker and cook on low for 8 hours or high for 4-5 hours, until the beef is tender and easily shredded with a fork.
- About 30 minutes before the beef is done, cook the egg noodles according to the package instructions. Drain and set aside.
- Using tongs or forks, shred the beef directly in the slow cooker. Stir to combine the shredded beef with the broth.
- Add the cooked egg noodles to the slow cooker and gently stir to coat them in the rich broth and shredded beef. Let everything warm through for 10-15 minutes.
- Serve hot, garnished with fresh parsley or grated Parmesan cheese if desired.
Notes
Chuck roast is ideal for this recipe, but brisket or stew meat also works well. For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into slow cooker before adding noodles, let simmer 10-15 minutes. Can add vegetables like carrots, celery, or mushrooms for added flavor. Store leftovers in airtight container for up to 3 days. Best to freeze beef and broth separately from noodles.
