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Crockpot Beef and Egg Noodles

A comforting slow cooker meal featuring tender chuck roast, rich beef broth, and hearty egg noodles, all cooked to perfection in a savory sauce.
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Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 to 3 lb chuck roast Well-marbled for best flavor.
  • 4 cups beef broth Use a good quality, preferably reduced-sodium broth.
  • 1 packet brown gravy mix Sprinkle directly over the roast.
  • 1 packet ranch seasoning Adds brightness and complexity.
  • 1/4 cup butter Use salted or unsalted depending on preference.
  • 24 oz frozen Reames egg noodles Do not thaw before adding.

Method
 

Preparation
  1. Place the chuck roast in the center of the crockpot.
  2. Sprinkle the brown gravy packet evenly over the top of the roast.
  3. Sprinkle the ranch seasoning packet evenly over the roast.
  4. Cut the butter into pieces and add around the roast.
  5. Pour the beef broth carefully around the sides of the roast.
Cooking
  1. Cover and cook on LOW for 8 to 10 hours.
  2. At the 8-hour mark, test the roast. If it yields easily, it's ready to shred.
Shredding Beef
  1. Remove the roast from the crockpot and shred using two forks.
  2. Return the shredded beef to the crockpot and stir to combine with the braising liquid.
Adding Noodles
  1. Turn the crockpot to HIGH and add the frozen egg noodles directly.
  2. Stir to submerge them in the liquid and cover.
  3. Cook on HIGH for 1 to 1.5 hours, stirring once or twice.
Final Check and Serving
  1. Taste and adjust seasoning if needed.
  2. Serve directly from the crockpot into wide, deep bowls.

Notes

Store in airtight containers in the refrigerator for up to 4 days. It freezes well for up to 3 months. Reheat on the stovetop or in the microwave.