Ingredients
Scale
- 2 pounds beef chuck roast, cut into chunks
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 12 ounces egg noodles
- 2 tablespoons cornstarch
- 1/4 cup water
- Fresh parsley, chopped (optional for garnish)
Feel free to substitute the beef chuck roast with any other slow-cooking beef cut you have on hand, and the egg noodles can be replaced with your favorite pasta variety for a twist.
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the beef chunks and sear them on all sides until browned, about 5-6 minutes. This step is optional but adds depth to the flavor.
- Transfer the seared beef to your slow cooker. Add the diced onion, minced garlic, beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper.
- Stir to combine, then cover and cook on low for 8 hours or high for 4-5 hours, until the beef is tender and easily shreddable.
- About 30 minutes before serving, bring a large pot of salted water to a boil and cook the egg noodles according to package instructions. Drain and set aside.
- In a small bowl, whisk together the cornstarch and water until smooth. Stir this mixture into the slow cooker to thicken the sauce.
- Add the cooked noodles to the slow cooker, stirring gently to combine with the beef and sauce. Let everything cook for an additional 10-15 minutes to heat through.
- Serve hot, garnished with chopped fresh parsley if desired. Enjoy a meal filled with love and warmth, just like my family does.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International