Description
A cozy, comforting one-pot dinner featuring fall-apart tender beef, hearty egg noodles, and a rich, savory broth—perfect for busy days or chilly nights.
Ingredients
Scale
- 2 lbs beef chuck roast, trimmed and cubed
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup vegetable oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 6 cups beef broth
- 8 oz mushrooms, sliced (optional)
- 2 teaspoons dried thyme
- 12 oz wide egg noodles
- 2 teaspoons dried parsley
- Additional salt and pepper, to taste
Instructions
- Pat beef cubes dry and toss with flour, salt, and pepper until coated.
- Heat oil in a skillet over medium-high. Brown meat in batches and transfer to slow cooker.
- Sauté onions in the same skillet until golden, about 5–7 minutes. Add garlic and cook 1 minute more. Transfer to slow cooker.
- Add beef broth, mushrooms, and thyme to slow cooker. Stir to combine.
- Cover and cook on HIGH for 4 hours, or until beef is tender.
- Stir in egg noodles and dried parsley. Switch to LOW and cook for 30 more minutes, until noodles are tender.
- Let rest 5–10 minutes before serving.
Notes
Browning the beef is key for deep flavor. For freezer-friendly prep, cook the beef base and add noodles fresh when reheating.
- Prep Time: 20 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 3g
- Sodium: 740mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
Keywords: slow cooker beef, beef and noodles, comfort food, crockpot dinner