Beef and Noodles (Printable Version)
Dive into this comforting dish featuring shredded beef and egg noodles in a savory, flavor-packed broth. It’s great for busy nights or chilly days.
# What You'll Need:
01 -
1/4 cup of butter.
02 -
24 ounces of frozen egg noodles.
03 -
1 packet ranch mix.
04 -
1 packet of brown gravy blend.
05 -
4 cups beef stock.
06 -
2-3 pounds chuck roast.
# Steps to Follow:
01 -
Place the chuck roast in the slow cooker. Toss in the beef stock, ranch mix, and gravy packet. Pop the butter on top.
02 -
Put the lid on and let it slow-cook on low for 8-10 hours or until the beef softens up.
03 -
Grab two forks and tear the beef into shreds right inside the slow cooker.
04 -
Turn the heat up to high. Add the frozen noodles and give them a good stir.
05 -
Let it cook another hour or so, stirring from time to time, until the noodles are tender.
06 -
Stir well and serve while it's hot.
# Additional Notes:
01 -
For more flavor, try adding a splash of Worcestershire.
02 -
Leftovers stay fresh in the fridge for about 3 days.
03 -
Reheat with extra broth to bring back the sauce.