Crockpot Beef & Noodles in Rich Gravy

Shopping list

• 1.4 kg beef chuck roast — cut into large chunks

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• 1 small onion — diced

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• 3 garlic cloves — minced

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• 3 cups beef broth

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• 1 tbsp Worcestershire sauce

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• 1 tbsp soy sauce

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• 1 tsp onion powder

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• 1 tsp garlic powder

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• 1 tsp dried thyme

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• 0.75 tsp salt

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• 0.5 tsp black pepper

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• 2 tbsp butter

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• 2 tbsp cornstarch

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• 3 tbsp cold water

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• 340 g wide egg noodles

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• 2 tbsp chopped parsley

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Step by step

1. 1

   Lightly grease a 5–6 quart crockpot. Place onion and garlic in the bottom.

2. 2

   Pat beef dry and season with salt, pepper, onion powder, garlic powder, and thyme.

3. 3

   For extra flavor, sear beef in a hot skillet with a little oil for 2– 3 minutes per side. This step is optional.

4. 4

   Place beef in the crockpot. Pour in beef broth, Worcestershire sauce, and soy sauce. Add butter.

5. 5

   Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef easily pulls apart with a fork.

6. 6

   Transfer beef to a plate and shred or break into large bite-size pieces.

7. 7

   Mix cornstarch with cold water until smooth. Stir into the hot crockpot liquid.

8. 8

   Cover and cook on HIGH for 10– 15 minutes, until the gravy thickens.

9. 9

   Meanwhile, boil egg noodles in salted water for 5– 7 minutes, stopping when just al dente. Drain well.

10. 10

    Return shredded beef to the crockpot and stir gently into the gravy.

11. 11

    Add cooked noodles and fold everything together. Let sit on LOW for 5– 10 minutes so the noodles absorb some gravy.

12. 12

    If too thick, add a splash of beef broth. If too thin, cook uncovered on HIGH for another 10 minutes.

13. 13

    Taste and adjust salt and pepper. Sprinkle with parsley and serve hot with green beans or buttered vegetables.

14. 14

    Refrigerate leftovers for up to 3 days; add a little broth when reheating.