Crockpot Beef Noodles (Print Version)
An effortless, comforting meal with juicy shredded beef and soft egg noodles soaked in flavorful broth. Ideal for days when you need an easy homemade dinner.
# Ingredients:
→ Main Ingredients
01 -
A chuck roast weighing 2 to 3 pounds
02 -
1/4 cup of butter
03 -
1 packet of ranch seasoning mix
04 -
A packet of brown gravy mix
05 -
Four cups of beef broth
06 -
24 ounces of frozen egg noodles (Reames brand preferred)
# Steps:
01 -
Inside the crockpot, lay the chuck roast. Add the beef broth, sprinkle the ranch mix, and stir in the brown gravy packet. Put the butter right on top of the meat.
02 -
Cover with the lid and let it slowly cook on low heat for 8 to 10 hours. The beef should be tender enough to break apart easily.
03 -
Grab two forks and shred the roast right inside the crockpot.
04 -
Switch the crockpot to high heat. Toss in the frozen egg noodles and combine them well with the beef and broth.
05 -
Let the noodles simmer on high for 60 to 90 minutes. Stir here and there so the noodles get tender, and the liquid thickens up a bit.
06 -
Once the noodles are ready, stir everything one last time. Serve hot and enjoy.
# Helpful Notes:
01 -
Kick up the flavor by adding a splash of Worcestershire sauce or a pinch of garlic powder to the broth.
02 -
Stash leftovers in a tight-sealing container in the fridge for about 3 days. To reheat, warm gently on the stove or microwave with a little broth to loosen the sauce.