Description
A comforting and hearty crock pot recipe featuring tender beef and soft noodles cooked together in a savory broth, perfect for an easy weeknight dinner.
Ingredients
2 pounds beef chuck roast, cut into 2-inch cubes
1 medium onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 cup water
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces wide egg noodles, uncooked
2 tablespoons olive oil
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes and brown on all sides, about 5 minutes. Transfer beef to the crock pot.
Add chopped onion and minced garlic to the skillet and sauté for 2-3 minutes until softened. Transfer onions and garlic to the crock pot.
Pour beef broth and water into the crock pot.
Add Worcestershire sauce, dried thyme, dried rosemary, salt, and black pepper to the crock pot. Stir gently to combine.
Cover and cook on low for 5 hours.
After 5 hours, add the uncooked wide egg noodles to the crock pot and stir to combine.
Cover and cook on low for an additional 1 hour, or until noodles are tender and beef is fork-tender.
Stir gently before serving to combine the noodles and beef evenly.
- Prep Time: 15 minutes
- Cook Time: 6 hours