Slow Cooker Beef and Noodles

Deeply savory, beefy and hearty, my Slow Cooker Beef and Noodles is sure to become a family favorite. This is one of the simplest slow cooker dinners that you could probably make. The preparation is beyond easy and quick. And, the list of ingredients is a super short one. All that's required is a beef roast, frozen egg noodles and a few other basic pantry staples. And, with just a few minutes of your time in the morning, you'll have everything set in motion for a hot, comforting meal come dinnertime. No canned soups here. No store-bought seasoning packets. And, no need to even sear the meat on the stove top. Simple, breezy and easy.

Frozen egg noodles are utilized in this recipe and are added during the last couple of hours of cooking. I have been easily able to find them near the frozen ravioli and bread dough at most supermarkets these days. If you can't get your hands on them, I think you could possibly use dried egg noodles from the regular pasta aisle, but I can't truly advise on the exact cooking time for them since I have not tried using them in this recipe. Also, they may not contribute much to the thickening of the "gravy" in this recipe. {I do have a killer stove top Beef and Noodles recipe here on the blog that uses homemade egg noodles if you'd like to go that route.}

NOTE: The recipe begins with five cups of stock when the roast first starts in the slow cooker. However, you may find that you need to pour in some additional liquid as the noodles cook later in the cooking process if your noodles are thickening things too quickly or if you simply prefer a thinner consistency to the "gravy."

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Yields 6 servings.


Ingredients:

2 - 3 pound beef chuck roast
1 teaspoon Kosher salt
1/2 teaspoon black pepper
2 tablespoons tomato paste
1 tablespoon Kitchen Bouquet Browning & Seasoning Sauce
1 tablespoon Worcestershire sauce
2 1/2 cups beef stock
2 1/2 cups chicken stock
24 ounces frozen egg noodles

Directions:

Place the beef roast in a large slow cooker {six-quart or seven-quart recommended}. Season with salt and pepper. Add tomato paste, Kitchen Bouquet, Worcestershire sauce, beef stock and chicken stock. Stir to gently to combine liquid ingredients.

Lid and cook on low for 6 - 7 hours or until beef is easily shredded. Carefully transfer roast to a large plate. Using forks, shred meat. Discard any fat or bones. Return meat to slow cooker.

Stir in egg noodles.

Lid. Cook - stirring a couple of times - for about two hours or until noodles are thoroughly cooked. If necessary, add additional stock {or even hot water} as the noodles cook. {1 - 2 additional cups may be necessary.}

Taste and adjust seasoning prior to serving.

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