Ingredients
Equipment
Method
- Sear the Beef (Optional but Recommended for Flavor): If you have a few extra minutes and want to add an extra layer of flavor, heat the olive oil in a large skillet over medium-high heat. Add the cubed beef chuck roast in batches and sear on all sides until browned. This step helps to develop a richer taste and better texture in the final dish. Remove the seared beef from the skillet and set aside.1 tablespoon olive oil, 1.5 - 2 pounds beef chuck roast, cut into 1-inch cubes
- Prepare the Slow Cooker Base: Add the chopped onion to the insert of your slow cooker. If you seared the beef, you can deglaze the skillet with a splash of beef broth and pour those flavorful drippings into the slow cooker with the onions.1 large onion, chopped, 4 cups beef broth
- Add the Beef and Seasonings: Place the seared beef (or raw if you skipped searing) on top of the onions. Sprinkle the minced garlic, dried thyme, dried rosemary, black pepper, and salt evenly over the beef.1.5 - 2 pounds beef chuck roast, cut into 1-inch cubes, 2 cloves garlic, minced, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon black pepper, 1/4 teaspoon salt (or to taste)
- Introduce the Liquids: Pour in the 4 cups of beef broth. This will create the braising liquid for the beef.4 cups beef broth
- Incorporate the Creamy Soups: Add the cream of mushroom soup and cream of celery soup directly into the slow cooker. Do not stir at this point; the soups will gradually meld into the sauce as it cooks.1 (10.5 ounce) can cream of mushroom soup, 1 (10.5 ounce) can cream of celery soup
- Slow Cook to Perfection: Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. The beef should be fork-tender and easily shreddable.
- Shred the Beef: Once the beef is tender, carefully remove it from the slow cooker using a slotted spoon. Place it on a cutting board or in a bowl and shred it using two forks.1.5 - 2 pounds beef chuck roast, cut into 1-inch cubes
- Combine and Thicken: Return the shredded beef to the slow cooker. Stir everything together to combine the shredded beef with the rich, creamy sauce. If the sauce seems too thick for your liking, you can add a splash more beef broth or even a little water.1.5 - 2 pounds beef chuck roast, cut into 1-inch cubes, 4 cups beef broth
- Cook the Noodles: While the beef is shredding or the sauce is melding, cook the egg noodles according to the package directions until al dente. Drain the noodles well.12 ounces egg noodles, cooked according to package directions
- Serve: Add the drained, cooked egg noodles directly into the slow cooker with the beef and sauce, or serve the beef and noodle mixture over a bed of cooked noodles. Gently stir to coat the noodles with the sauce.12 ounces egg noodles, cooked according to package directions, 1.5 - 2 pounds beef chuck roast, cut into 1-inch cubes
- Garnish and Enjoy: Serve hot. Garnish with fresh chopped parsley, a dollop of sour cream, or some shredded cheddar cheese, if desired.fresh parsley, chopped, for garnish, sour cream or shredded cheese for serving
Notes
Storing Leftovers: Allow the Crock Pot Beef and Noodles to cool completely before storing. Transfer any leftovers to an airtight container. Refrigerate for up to 3-4 days. Freeze for longer storage (up to 2-3 months). Reheating: Reheat gently on the stovetop over low heat or in the microwave. Add a splash of beef broth or water if the sauce has become too thick.