Tender chuck roast slow cooked with homestyle egg noodles in a rich beef broth for a classic and comforting Midwestern meal.

Scale

1–2 lbs chuck roast

2–3 tablespoons vegetable oil

1 tablespoon steak seasoning

Salt and pepper, to taste

1 medium onion, finely diced

2 teaspoons minced garlic

4 cups water

4 teaspoons Better than Bouillon (beef)

2 teaspoons Worcestershire sauce

16 oz dried homestyle egg noodles

1/2 cup heavy cream (optional)

1. Season chuck roast with steak seasoning, salt, and pepper.

2. Heat oil in a skillet over high heat.

3. Sear roast for 2 minutes per side.

4. Transfer roast to a 6-quart slow cooker.

5. Add diced onion and garlic on top.

6. Cover and cook on low for 6-8 hours.

7. Remove roast and shred, discarding excess fat.

8. Return shredded beef to the slow cooker.

9. Whisk water, bouillon, and Worcestershire sauce in a bowl.

10. Pour mixture over the beef.

11. Stir in dried egg noodles.

12. Cover and cook 30-60 minutes until noodles soften.

13. Stir once or twice to ensure even cooking.

14. Add 1/2 cup water or broth if mixture thickens too much.

15. Stir in heavy cream during the final 15 minutes.

16. Serve warm and enjoy.

Beef broth may replace water and bouillon.

Heavy cream adds creaminess but is optional.

Use dried noodles for best texture.

Avoid overcooking noodles to prevent mushiness.

Keywords: beef and noodles, crock pot beef, slow cooker beef, Midwestern beef noodles