Slow Cooker Beef and Noodles
This beef and noodles recipe starts with a seasoned chuck roast that cooks until it shreds apart in the slow cooker. We toss the tender beef with buttery egg noodles for a simple, cozy, comfort food meal.
Servings 6 servings
Calories 634kcal
Equipment
- Crockpot
Ingredients
- 2 pounds chuck roast
- 1/2 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon seasoned salt
- 1 pound pappardelle noodles
- 1/4 cup butter room temperature
Instructions
- Add the chuck roast, beef broth, Worcestershire sauce, and seasoned salt to a slow cooker. Cover and cook on low for 8 hours or high for 4 hours or until the meat easily shreds apart.
- 20 minutes before the meat is finished cooking, bring a large pot of water to a boil. Cook papperdelle according to package directions. Drain and return to pot.
- Shred the beef with 2 forks. Taste and add additional Worcestershire sauce or seasoned salt, if desired.
- Add the beef to the pot of noodles along with the butter and toss to coat, allowing the butter to melt.
- Serve hot.
Video
Notes
All slow cookers cook differently and some run hotter than others. 4 hours on high and 8 hours on low is just a guide. Continue cooking your roast until it easily shreds apart with 2 forks. It should be very tender and fall apart easily.
For faster cook times, cube the roast into smaller pieces before placing in the slow cooker.
Add cooked broccoli, peas, and carrots to add some veggies to this dish.
Nutrition
Calories: 634kcal | Carbohydrates: 54g | Protein: 39g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 188mg | Sodium: 1424mg | Potassium: 731mg | Fiber: 2g | Sugar: 1g | Vitamin A: 305IU | Vitamin C: 0.7mg | Calcium: 60mg | Iron: 4.9mg