Old Fashioned Slow Cooker Beef and Noodles
Old Fashioned Slow Cooker Beef and Noodles meets your comfort-food cravings effortlessly! With fall-apart-tender beef, rich, savory gravy, and thick egg noodles, this hearty slow cooker recipe checks all the boxes for a warm, satisfying family meal everyone will enjoy.
Servings 8
Calories 357kcal
Equipment
- Slow Cooker
Ingredients
- 2- pound chuck roast
- 1 tablespoon herb and garlic seasoning
- 2 cups beef broth
- 1/4 cup cornstarch whisked with an equal amount of water
- 16 oz Reames noodles
- 1/2 cup heavy cream
Instructions
- Season roast and place in slow cooker
- Add broth, cover, and cook on low for at least 8 hours, or until roast is fall-apart, fork-tender
- Shred beef and add cornstarch slurry, noodles, and cream to slow cooker
- Turn slow cooker to high heat, cover, and allow to cook for another 30-40 minutes, stirring a few times, until noodles are cooked and sauce is thick
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze leftover beef and noodles in an airtight container for up to 3 months (note the noodles may soften slightly).
- Reheat on the stove over low to medium heat or in short bursts in the microwave, adding a splash of broth or milk to loosen the sauce if needed.
- Always add the frozen noodles near the end of cooking to prevent them from overcooking or turning mushy.
- If the sauce is too thick or the noodles are undercooked, add extra broth, ½ cup at a time. To thicken, stir in more cornstarch slurry 1 tablespoon at a time.
- Cook on low heat for the best fall-apart, shreddable beef (high heat can toughen the meat).
- Shred the beef well before serving so it distributes evenly throughout the noodles.
Nutrition
Calories: 357kcal | Carbohydrates: 20g | Protein: 26g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 323mg | Potassium: 468mg | Fiber: 2g | Sugar: 1g | Vitamin A: 277IU | Vitamin C: 0.1mg | Calcium: 69mg | Iron: 4mg