Crock Pot Beef and Noodles

• servings: 6 servings
• active time: 15 minutes
• total time: 6 hours 45 minutes

Ingredients

2-3 pound chuck roast (or similar cut (see note))

1 tablespoon canola oil

2 cups beef broth (low-sodium recommended, or water)

2 teaspoons Worchestershire sauce (or soy sauce)

1 medium onion (chopped)

2 cloves garlic (or 1 teaspoon garlic powder)

1 tablespoon Italian seasoning

1 pound egg noodles (dried, fresh or frozen)

1 cup mushrooms (sliced (optional))

salt and pepper (to taste)

½ cup heavy cream (or 1 tablespoon cornstarch mixed with 1 tablespoon water (optional))

Directions

Optional: Brown the roast. Place a skillet over medium-high heat. When hot, add 1 tablespoon canola oil and the beef. Fry for 1-2 minutes per side until slightly browned.

Place the beef in the crock pot along with the broth, onion, garlic, Worchestershire sauce and Italian seasoning. Seal the lid and set to cook for 6-7 hours on Low or 4 hours on High, or until the meat is tender.

Use two forks to shred the beef into bit-size pieces in the crock pot. Season with salt and pepper to taste. Then add the noodles.

Cover and set the crock pot to cook on High for 10-20 minutes until al dente (Note: the time will vary based on the noodles you're using).

To thicken the sauce, stir in the cream or cornstarch slurry. Let it bubble for a few minutes until thick enough to coat the back of a spoon. The gravy will thicken more as it cools. Serve warm.

Nutrition

• Serving Size: 6 oz
• Calories: 669 kcal
• Total Fat: 27 g
• Saturated Fat: 11 g
• Cholesterol: 194 mg
• Sodium: 336 mg
• Total Carbohydrate: 57 g
• Dietary Fiber: 3 g
• Total Sugars: 2 g
• Protein: 49 g