Crock Pot Beef and Noodles
Slow cooker shredded chuck roast in a rich Better than Bouillon broth with thick Reames egg noodles. About 30 minutes of hands-on work — the crockpot does everything else.
Equipment
- 6-quart slow cooker
- Heavy skillet
Ingredients
- 2 pounds chuck roast
- 2 tablespoons vegetable oil for searing
- 1 tablespoon steak seasoning Montreal Steak Seasoning recommended
- salt and pepper to taste
- 1/2 onion diced
- 4 cups water
- 4 heaping teaspoons Better than Bouillon concentrated beef base start with 3, taste, add 4th if needed
- 2 teaspoons Worcestershire sauce
- 1 teaspoon minced garlic
- 24 oz bag Reames frozen egg noodles
Instructions
- Pat the chuck roast dry with paper towels. Season all over with steak seasoning, salt, and pepper.
- Heat vegetable oil in a large skillet over medium-high until shimmering. Sear the roast 2–3 minutes per side until a dark crust forms. Set aside.
- Place the seared roast and diced onion in a 6-quart crockpot. Cover and cook on low 6–8 hours. Do not add any liquid at this stage.
- Remove the roast and shred with two forks, discarding any large pieces of fat. Return shredded beef to the crockpot.
- Whisk together water, Better than Bouillon, Worcestershire sauce, and minced garlic until the bouillon is dissolved. Pour over the shredded beef and stir to combine. Set crockpot to low and simmer 30 minutes.
- Bring a large pot of salted water to a boil. Cook Reames frozen egg noodles per package directions, about 20–40 minutes. Drain.
- Stir noodles into the crockpot. Taste the broth and adjust salt if needed. Serve hot in bowls or over mashed potatoes.
Notes
Start with 3 teaspoons of Better than Bouillon, taste the broth, and add the 4th only if you want more depth. The broth can get salty — the bouillon, steak seasoning, and Worcestershire all add salt. Cook the noodles separately and stir them in just before serving. Freeze the beef and broth without noodles for up to 3 months — cook fresh noodles when you reheat.
