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Slow Cooker Beef & Noodles

Slow Cooker Beef & Noodles

  • Total Time: 9–11 hours
  • Yield: 6–8 servings 1x

Ingredients

Scale
  • 2 to 3 lb chuck roast
  • 4 cups beef broth
  • 1 packet brown gravy mix
  • 1 packet ranch seasoning mix
  • 1/4 cup unsalted butter
  • 24 oz frozen Reames egg noodles

Instructions

  1. Prepare the Crockpot: Place the chuck roast into the crockpot. Pour in the beef broth, then sprinkle the brown gravy mix and ranch seasoning mix evenly over the top. Place the butter directly on top of the roast.
  2. Slow Cook the Roast: Cover and cook on LOW for 8 to 10 hours. The beef should become fork-tender and easily shreddable. (Tip: Avoid lifting the lid during cooking—it releases heat and extends the cooking time.)
  3. Shred the Beef: Once cooked, carefully remove the roast and shred it with two forks. Return the shredded beef back into the crockpot, stirring it into the flavorful broth.
  4. Cook the Noodles: Turn the crockpot to HIGH. Add the frozen Reames egg noodles and stir them into the broth and beef mixture, ensuring they are fully submerged. Cook for 1 to 1 1/2 hours, stirring occasionally, until the noodles are tender and have absorbed some of the broth.
  5. Serve: Ladle the beef and noodles into bowls. The sauce will be rich and comforting, perfect for soaking into the noodles. Serve hot and enjoy!
  • Author: Sabrine Jay
  • Prep Time: 10 minutes
  • Cook Time: 9–11 hours
  • Method: Slow Cooker

Nutrition

  • Serving Size: 1 serving
  • Calories: ~420 kcal