Slow Cooker Beef and Noodles
User Reviews
5.0
12 reviews
Excellent
Slow Cooker Beef and Noodles
Report
Tender beef is rubbed with your favorite seasoning blend, browned over the stove, then slow-cooked along with soft egg noodles in this cozy midwestern classic! Whether it's a hectic weeknight or a lazy Sunday, it's a great time to treat yourself to Crock Pot Beef and Noodles.
Share:
Ingredients
For the Beef
- 2-2 1/2 pounds chuck roast
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 Tablespoon your favorite beef or steak seasoning
- 2 Tablespoons olive oil
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 4 cups beef broth
- chopped fresh parsley for garnish
For the Noodles
- 2 large eggs room temperature
- 2 Tablespoons milk
- 2 teaspoons olive oil
- 1 teaspoon salt
- 2 cups all-purpose flour plus more for dusting
Add to Shopping List
Instructions
- Season meat on all sides with salt, pepper, and your favorite beef or steak seasoning.
- Heat oil in a large skillet over high heat until shimmering. Place meat in the pan to sear for 2 minutes on each side, turning carefully with tongs. Transfer the seared roast to the slow cooker.
- Add onion, garlic, and beef broth to the slow cooker, then cover with lid and cook on LOW for 8 hours or on HIGH for 4 hours until meat is tender.
- Meanwhile, make noodles by whisking the eggs, milk, oil, and salt together in a medium bowl. Add 1 cup of flour, stirring it into the liquids with a fork. Continue to add remaining flour 1/4 cup at a time until the dough comes together in a slightly sticky ball. It might not take all of the flour.
- Turn the noodle dough onto a lightly floured surface and knead by hand for 3-4 minutes until no longer sticky. Let rest for 10 minutes, then roll out very thin using a rolling pin. Cut into thin strips. The noodles can be made in advance and refrigerated for up to 4 days or placed in a ziploc bag and frozen for up to 3 months.
- Once the beef is tender, remove it from the slow cooker and shred the meat using two forks, discarding any large pieces of fat. Return the meat to the slow cooker, then add the noodles a handful at a time, stirring gently so the noodles don't stick together.
- Increase the heat to HIGH, then cover and cook another 30-45 minutes until the noodles are cooked through. Serve hot either by itself in a bowl or poured over mashed potatoes. Garnish with chopped fresh parsley, if desired.
Equipments used:
Notes
- To Store & Reheat: Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat individual servings in the microwave for 60-90 seconds. Reheat larger portions over a low-heat stove until hot throughout.
- To Freeze: Place cooled leftovers into a freezer-safe container and freeze for up to 3 months, leaving at least an inch of space in the container so the liquid can expand. Thaw out frozen beef and noodles in the fridge before reheating.
Nutrition Information
Show Details
Calories
866kcal
(43%)
Carbohydrates
35g
(12%)
Protein
74g
(148%)
Fat
48g
(74%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
4g
Monounsaturated Fat
25g
Trans Fat
2g
Cholesterol
297mg
(99%)
Sodium
1674mg
(70%)
Potassium
1328mg
(38%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
161IU
(3%)
Vitamin C
2mg
(2%)
Calcium
103mg
(10%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 866 kcal
% Daily Value*
| Calories | 866kcal | 43% |
| Carbohydrates | 35g | 12% |
| Protein | 74g | 148% |
| Fat | 48g | 74% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 2g | 100% |
| Cholesterol | 297mg | 99% |
| Sodium | 1674mg | 70% |
| Potassium | 1328mg | 28% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 161IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 103mg | 10% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
