Easy Crockpot Beef and Noodles (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 to 3-pound chuck roast, ready for slow cooking
02 -
4 cups rich beef broth
03 -
1 packet brown gravy mix for extra flavor
04 -
1 packet ranch seasoning
05 -
1/4 cup butter, cut into pieces
06 -
24 oz frozen Reames egg noodles
# Instructions:
01 -
Start by placing your chuck roast in the crockpot. Pour the beef broth over it, then sprinkle both the brown gravy mix and ranch seasoning packet evenly. Top it off by placing the butter pieces on the roast.
02 -
Cover your crockpot and let it work its magic on low for 8 to 10 hours, until the roast becomes fork-tender and practically falls apart.
03 -
Once the meat is super tender, use two forks to shred it right there in the crockpot, letting it mix with all those amazing juices.
04 -
Crank up your crockpot to high, add those frozen Reames egg noodles, and give everything a good stir to combine.
05 -
Let it all cook together for about 1 to 1.5 hours, giving it an occasional stir. You'll know it's ready when the noodles are tender and the sauce has thickened up nicely.
06 -
Give everything one final stir and serve while it's nice and hot!
# Notes:
01 -
For an extra kick of flavor, try adding a splash of Worcestershire sauce or a sprinkle of garlic powder to the broth
02 -
Your leftovers will stay delicious for up to 3 days when stored in an airtight container in the fridge. When reheating, add a splash of broth to keep everything nice and saucy