Crockpot Beef and Noodles
Indulge in the ultimate comfort food with this Crockpot Beef and Noodles recipe! Tender, shredded chuck roast, rich broth, and perfectly cooked egg noodles combine for a hearty dish that’s easy to make. Perfect for cozy dinners or meal prepping.
- Prep Time: 10 minutes
- Cook Time: 9 hours 30 minutes
- Total Time: 9 hours 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Ingredients
Scale
- 2 to 3-pound chuck roast
- 4 cups beef broth
- 1 packet brown gravy mix
- 1 packet ranch seasoning
- 1/4 cup butter
- 24 oz frozen Reames egg noodles
Instructions
- Prepare the Beef: Place the chuck roast in the crockpot. Pour in the beef broth, and add the brown gravy mix and ranch seasoning packet. Place the butter on top of the roast.
- Cook the Beef: Cover and cook on low for 8 to 10 hours until the roast is tender and easily shreds.
- Shred the Beef: Use two forks to shred the cooked beef directly in the crockpot.
- Add the Noodles: Turn the crockpot to high. Add the frozen Reames egg noodles and stir to combine.
- Cook the Noodles: Let the noodles cook for 1 to 1.5 hours, stirring occasionally, until the noodles are tender and the broth has thickened slightly.
- Serve: Once the noodles are done, give everything a final stir and serve hot.
Notes
- For extra flavor, add a splash of Worcestershire sauce or garlic powder to the broth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of broth to loosen the sauce.
Nutrition
- Serving Size: Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 2g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
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