Crockpot Beef and Noodles Recipe
This Crockpot Beef and Noodles recipe is made with tender chuck roast, savory gravy, and egg noodles cooked directly in the slow cooker, then finished with heavy cream.
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Servings: 6 serving
Equipment
- slow cooker
- large skillet
Ingredients
- 2 pound chuck roast
- 1 packet au jus mix
- 1 packet brown gravy mix
- 1 medium yellow onion sliced
- 2 teaspoon minced garlic
- 4 cup water
- 12-16 ounce dried egg noodles
- 1/2 cup heavy cream
Instructions
- Cut the chuck roast into large chunks. Heat a skillet over medium-high heat and sear the beef on one or two sides until browned. The inside should still be raw. Transfer the beef to the slow cooker.
- Add the sliced onion and minced garlic to the same skillet. Cook while scraping up the browned bits left behind by the beef. Add a small splash of water or a little oil if the pan is dry, then transfer the onion and garlic to the slow cooker.
- Whisk together 4 cups of water, the au jus mix, and brown gravy mix until smooth. Pour the mixture over the beef and onions.
- Cover and cook on high for 6 hours or low for 8 hours, until the chuck roast is tender enough to shred.
- Shred the beef directly in the slow cooker. Keep the slow cooker set to high or low, not warm, so the liquid remains hot enough to cook the noodles.
- Add the dried egg noodles and stir. Cover for 15 minutes, then stir again. Continue cooking and stirring every 15 minutes until the noodles are tender and have absorbed nearly all the liquid.
- Stir in the heavy cream once the noodles are fully cooked. Serve warm.
Notes
- Use 12 ounces of noodles for a slightly saucier result or 16 ounces for a thicker, more noodle-heavy dish.
- The slow cooker must remain on high or low while the noodles cook.
- Sour cream can replace the heavy cream in the same amount for a tangier finish.
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