🥘 Slow Cooker Beef and Noodles

⭐ Ingredients

• 2–2½ lbs beef chuck roast

• 1 medium onion, diced

• 3 cups beef broth

• 1 packet onion soup mix (optional but adds great flavor)

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp black pepper

• ½ tsp salt (adjust to taste)

• 1 tbsp Worcestershire sauce

• 1 bay leaf (optional)

• 12 oz egg noodles (frozen or dry)

• 1 cup water or additional broth (if needed)

• Fresh parsley for garnish (optional)

🕒 Instructions

1. Prepare the Beef

1. Cut beef into large chunks (or leave whole—both work).

2. Place it into the slow cooker along with onions.

2. Add Seasoning + Broth

3. Pour in beef broth.

4. Add onion soup mix, garlic powder, onion powder, pepper, salt, Worcestershire sauce, and bay leaf.

5. Stir gently to combine.

3. Slow Cook

• Cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef is fork-tender.

4. Shred + Add Noodles

1. Remove beef, shred it, and return it to the slow cooker.

2. Add egg noodles.

3. Stir and cook on HIGH for 20–30 minutes, or until noodles are tender.

   • Add ½–1 cup extra broth if mixture seems too thick.

5. Serve

Serve hot, garnished with parsley if desired.
Pairs perfectly with mashed potatoes, green beans, or a crusty roll.

💡 Tips & Variations

• Creamier version: Stir in ½ cup sour cream or 1 can cream of mushroom soup after shredding the beef.

• Veggie boost: Add sliced mushrooms or carrots during the last hour of cooking.

• Extra-rich flavor: Sear the roast in a skillet before adding to the slow cooker.

• Make it a freezer meal: Prep ingredients in a bag (except noodles), freeze, then dump into the cooker when ready.