Ingredients
Scale
- 2 pounds beef chuck roast, cubed
- 4 cups beef broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 12 ounces wide egg noodles
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a skillet over medium-high heat. Brown the beef cubes on all sides, then transfer to the slow cooker.
- Add chopped onion, garlic, beef broth, salt, and pepper to the slow cooker. Cover and cook on low for 6-8 hours.
- Cook egg noodles separately in boiling salted water until al dente, then drain.
- Shred the cooked beef in the slow cooker and stir to combine with the gravy.
- Serve the beef and gravy over cooked noodles, garnished with chopped parsley.
Notes
- You can add vegetables like carrots or celery for extra flavor.
- Use leftover cooked beef for quick repurposing.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: slow cooker
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg