Description
A comforting slow-cooker stew featuring tender shredded beef and egg noodles in a savory broth, perfect for weeknights and lazy Sundays.
Ingredients
- 2 lbs beef chuck roast
- 4 cups beef broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup carrots, sliced
- 1 cup celery, chopped
- Salt and pepper, to taste
- 1 tablespoon Worcestershire sauce
- 2 cups egg noodles
Instructions
- Place the chuck roast in the slow cooker and season lightly with salt and pepper.
- Add the chopped onion, minced garlic, sliced carrots, chopped celery, and beef broth around the roast.
- Stir in the Worcestershire sauce and adjust seasoning as needed.
- Cover and cook on low for 7–8 hours, until the beef is fork-tender.
- Remove the roast to a cutting board and shred it using two forks.
- Return the shredded beef to the slow cooker and stir to combine.
- About 30 minutes before serving, stir in the egg noodles and cover, cooking until tender.
- Taste and adjust seasoning before serving warm.
Notes
For added depth, sear the roast before cooking, and remember to check noodle doneness periodically as cooking time may vary by brand.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American