Ingredients
Scale
- 2 pounds beef chuck roast
- 8 ounces wide egg noodles
- 4 cups low-sodium beef broth
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 2 medium carrots, chopped
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
Instructions
- Trim excess fat from the beef chuck roast and cut into large chunks. Season generously with black pepper and dried thyme.
- In a skillet over medium heat, add a splash of beef broth and sauté sliced onions until softened. Stir in minced garlic until fragrant.
- Transfer the seasoned beef chunks to the slow cooker. Add sautéed onions, garlic, chopped carrots, and pour in remaining beef broth. Mix gently.
- Cover and cook on low heat for about 6 hours or until the beef is fork-tender, stirring occasionally.
- About 30 minutes before serving, stir in egg noodles ensuring they are submerged in liquid.
- Once cooked through and noodles are tender, serve on plates garnished with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 3g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 90mg