Beef and Noodles (Print Version)
# Ingredients:
→ Main Items
01 -
2 to 3 lbs chuck roast ready to go in the slow cooker
02 -
4 cups hearty beef stock
03 -
1 packet ranch dressing seasoning
04 -
1 packet of brown gravy mix for that rich taste
05 -
1/4 cup butter cut into small chunks
06 -
24 oz bag of frozen egg noodles (Reames)
# Instructions:
01 -
Pop the chuck roast into your crockpot. Pour the beef stock over the top, and sprinkle both the ranch mix and brown gravy packet. Toss in the butter pieces right on top of the meat.
02 -
Cover the pot and let it cook on low heat for 8 to 10 hours. The roast will turn so tender it practically falls apart when done.
03 -
When the roast is nice and tender, shred it using two forks straight in the crockpot. Make sure it soaks up all that flavorful juice.
04 -
Switch the slow cooker to high and stir in the frozen egg noodles until everything's well mixed.
05 -
Let everything cook together for about 1 to 1.5 hours. Stir now and then, and it’s done when the noodles are soft and the sauce thickens up.
06 -
Give one last stir and serve while piping hot!
# Notes:
01 -
Add a splash of Worcestershire sauce or a dash of garlic powder for extra depth of flavor.
02 -
Store leftovers in a sealed container in the fridge for up to 3 days. Reheat with a splash of broth to keep it moist.