Slow Cooker Beef and Egg Noodles (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 to 3-pound chuck roast
02 -
4 cups beef broth
03 -
1 packet brown gravy mix
04 -
1 packet ranch seasoning
05 -
1/4 cup butter
06 -
24 oz frozen Reames egg noodles
# Instructions:
01 -
Place the chuck roast in the crockpot. Pour in the beef broth, and add the brown gravy mix and ranch seasoning packet. Place the butter on top of the roast.
02 -
Cover and cook on low for 8 to 10 hours until the roast is tender and easily shreds.
03 -
Use two forks to shred the cooked beef directly in the crockpot.
04 -
Turn the crockpot to high. Add the frozen Reames egg noodles and stir to combine.
05 -
Let the noodles cook for 1 to 1.5 hours, stirring occasionally, until the noodles are tender and the broth has thickened slightly.
06 -
Once the noodles are done, give everything a final stir and serve hot.
# Notes:
01 -
For extra flavor, add a splash of Worcestershire sauce or garlic powder to the broth.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of broth to loosen the sauce.