I will begin by saying that the tenderness of this beef is amazing! I love beef stews, beef stroganoff, and pot roast so I had a feeling I would like this recipe. Well, not only did I like it, I loved it! Slow cookers really do create the most tender meat with makes them invaluable in my book. My mom used her slow cooker all the time and I realize why – it makes meals easier and they are delicious.
I also find egg noodles to be exceptionally delicious in dishes such as this. It must be the way the sauce coats the noodles and the added flavor that egg noodles have. This is perfect comfort food, warm you on a cold day food, take you back to your roots food. Leftovers are delicious as well and make great packed lunches!
This recipe is so easy and delicious – I am sure it will be a hit and become a go to for you.
Enjoy!
INGREDIENTS
2-3 lb. chuck roast
2-3 tablespoon vegetable oil
1 envelope (from a 2.2 oz. box) beefy onion soup mix
salt and pepper
1 medium onion, finely diced
3-4 cloves garlic – minced
6 cups water
6 teaspoon Better than Bouillon (concentrated beef stock)
1 tablespoon Worcestershire sauce
1 package (24 oz.) frozen home-style egg noodles
½ cup heavy cream
Salt and pepper
DIRECTIONS
Season both sides of chuck roast with salt & pepper. Rub it in well.
In a large skillet over high heat (cast iron is the best), add vegetable oil.
Once oil is hot, add chuck roast. It should make a nice, loud sizzle when you put it in.
Brown for about 2 minutes, then flip it over and brown the opposite side.
Brown for a couple of minutes then turn off heat.
Transfer chuck roast to a 6-quart crock pot.
Add in diced onion and minced garlic.
Sprinkle the onion soup mix over the beef and cover the slow cooker.
*No liquid is added at this time.
Cook on low for about 6-8 hours.
When the roast shreds easily, pull it out and put it on a plate.
Shred the beef, taking care to remove any excess fat bits.
Place the shredded beef back into the crock pot.
In a bowl, whisk together the water, Better than Bouillon, Worcestershire sauce. Pour mixture into crock pot over beef.
Gently stir in frozen egg noodles.
Cover crock pot and cook for an additional hour on low until noodles are fully cooked.
Gently stir once or twice in the final hour of cooking to make sure all the noodles cook evenly and absorb the liquid.
If mixture gets too thick and noodles are not done, add an additional ½ cup of Better than Bouillon and water mixture, gently stir and continue cooking.
During the last 15 minutes of cooking, stir in the heavy cream. Then serve!
NOTES
BEEF STOCK: Better than Bouillon concentrated beef stock is my favorite because the flavor is wonderful. You mix 1 tsp. with 1 cup of water. Beef stock or beef broth is important for the depth of flavor. If you use just water, the flavor will be lacking significantly.
HEAVY CREAM: The heavy cream is necessary for the creaminess of this dish.
NOODLES: If you cannot find frozen egg noodles, dried egg noodles will work just as well.
STORING: Place in an airtight container and store in the refrigerator for up to 3 days.
FREEZING: Once the beef and noodles are completely cooled, place in freezer safe bags or airtight containers and store in the freezer for up to 3 months.
REHEATING: Place in a microwave safe dish and heat for a couple of minutes, stirring halfway through. If it is not warm enough, microwave longer in 30 second increments.