Description
A comforting slow cooker dish featuring tender chuck roast and egg noodles in a rich gravy.
Ingredients
Scale
- 2–3 pounds chuck roast
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons butter
- 5 cups (40 ounces) beef broth
- 1 packet (about 2 tablespoons) brown gravy mix
- 1 packet (about 2 ½ tablespoons) ranch seasoning mix
- 1 medium yellow onion, (diced)
- 1 tablespoon garlic, (minced)
- 12 ounces egg noodles, (uncooked)
Instructions
- Season the chuck roast with salt and pepper on all sides.
- In a large skillet over medium-high heat, melt the butter. Add the roast and sear on all sides until browned, about 2 to 3 minutes per side.
- Transfer the browned roast to the slow cooker.
- Add beef broth, gravy mix, ranch seasoning, diced onion, and garlic to the slow cooker. Stir gently to combine.
- Cover and cook on HIGH for 4 to 5 hours (or LOW for 8 to 10 hours) until the beef is fall-apart tender.
- Remove the roast from the slow cooker and shred it with two forks, discarding any large pieces of fat.
- Return the shredded beef to the slow cooker and stir to combine.
- Turn the slow cooker to HIGH.
- Stir in the dry egg noodles and cover.
- Cook for 15 to 20 minutes, stirring occasionally, until the noodles are tender and the sauce has thickened.
- Stir well. This is best served right after the noodles are cooked. As it sits, the noodles will keep soaking up the sauce and become softer.
Notes
- This dish is great for leftovers, but the noodles may soak up the sauce if stored too long.
- Feel free to add vegetables like carrots or peas for additional flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 4.5 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 90mg