2-3 pounds chuck roast
1 onion, chopped
2 cups beef broth (or water)
1 tablespoon Italian seasoning
1 pound egg noodles
2 teaspoons Worcestershire sauce
2 garlic cloves
1 cup mushrooms, sliced (optional)
Salt and pepper, to your liking
½ cup heavy cream (or mix 1 tablespoon each of cornstarch and water, if preferred)
1 tablespoon oil
Let’s Get Cooking:
Begin with the Beef: In a skillet, heat the oil over a medium-high flame. Brown the chuck roast on all sides, then transfer it into the slow cooker.
Layer the Flavors: Add onions, garlic, Italian seasoning, and optionally, mushrooms into the cooker.
Create the Base: Mix beef broth and Worcestershire sauce in a bowl and pour it over the contents in the slow cooker.
Season: Add salt and pepper as per your taste.
Slow Cook: Cover and let it cook on a low setting for 6-8 hours (or 4 hours on high) until the beef is a tender delight that easily shreds.
Prepare the Noodles: Cook the egg noodles as per package instructions about 30 minutes before serving, then drain.
For a Creamy Twist: Introduce the heavy cream (or your cornstarch mixture) into the slow cooker, stirring it in during the final 15 minutes of cooking.
Shred & Serve: Using two forks, gently shred the cooked beef and lay it generously over the cooked noodles.
Final Touch: Do a taste test and adjust the seasoning if needed.
Indulge in your comforting, scrumptious bowl of Slow Cooker Beef and Noodles and enjoy every bite!
