Description
A comforting slow cooker beef noodle dish featuring tender beef chuck roast simmered in a savory sauce with egg noodles and mixed vegetables, perfect for family meals.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 1 tablespoon ground ginger
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon red pepper flakes (optional, for heat)
- 1 pound egg noodles
- 2 cups frozen mixed vegetables (carrots, peas, corn, etc.)
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Trim any excess fat from the beef chuck roast and cut it into 1-inch cubes.
- In a large skillet, heat the olive oil over medium-high heat. Add the beef cubes in batches, searing them on all sides until browned (about 5-7 minutes per batch). Remove the browned beef and set aside.
- In the same skillet, add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant. Remove from heat.
- In a large slow cooker, combine the beef broth, soy sauce, Worcestershire sauce, brown sugar, ground ginger, black pepper, salt, and red pepper flakes (if using). Stir well.
- Add the seared beef cubes, sautéed onions, and garlic to the slow cooker. Stir to coat the beef with the sauce.
- Cover and set the slow cooker to low heat. Cook for 6-8 hours, or until the meat is tender and shreds easily.
- About 30 minutes before the beef is done, bring a large pot of salted water to a boil.
- Add the egg noodles and cook according to package instructions (usually 6-8 minutes) until al dente. Drain and set aside without rinsing.
- Once the beef is tender, shred it into bite-sized pieces in the slow cooker.
- Add the frozen mixed vegetables and stir to combine. Cover and cook for an additional 15-20 minutes until heated through.
- Add the drained egg noodles to the slow cooker and gently toss everything together until well combined.
- Taste and adjust seasoning if necessary.
- Ladle the beef noodle mixture into bowls and garnish with sliced green onions and chopped parsley.
- Serve hot, optionally with crusty bread or a salad.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
- Reheat in the microwave or on the stovetop, adding a splash of broth or water if needed.
- Prep Time: 20 minutes
- Cook Time: 360 minutes