How To Make Crock Pot Beef & Noodles:
Beef: Transfer the chuck roast to the slow cooker and cover with the Worcestershire sauce, beef broth, and seasoned salt. Simple seasonings, but totally perfect in this dish.
Slow Cook: Put a lid on and cook for four hours on high or eight hours on low. Keep in mind that all slow cookers cook differently. Some run hot and some run cool. The general cooking times are between 4 and 8 hours, but you should slow cook the meat until it can be easily shredded with a fork. If your meat isn’t shredding, it’s not done cooking.
Noodles: Begin the noodles about 20 minutes before you finish the meat. As instructed on the package, bring a large pot of water to a boil and cook your pappardelle noodles.
Combine: Shred the beef, add more Worcestershire or seasoned salt to taste. After the noodles are cooked, drain the water and combine them with the beef shreds in the slow cooker!
Serve: Add butter to the crock pot, toss in the Pappardelle noodles and the shredded beef, and stir to combine.
TIPS FOR MAKING CROCK POT BEEF AND NOODLES
- You can use beef broth instead of water and concentrate beef bouillon.
- Although it’s not necessary in this recipe, I think the heavy cream gives the finished dish a wonderful creaminess.
- Updated to include: I used Reame’s brand frozen egg noodles (12 ounce bag) to test this recipe at first. Many people (though not all, as you can see from the comments below) felt that after cooking, they ended up a little “gummy.” I therefore started over and tried the recipe again with dried homemade egg noodles. These are typically found in your grocery store where the other egg noodles are. Use caution when using egg noodles that don’t have a yolk or those kinds, as they can quickly become overcooked and crumble. Should you choose to use them, I would advise boiling them in a separate pot and simply topping them with the meat mixture as you plate it.
HOW TO MAKE CROCK POT BEEF AND NOODLES:
Chuck roast should be seasoned on both sides with salt, pepper, and steak seasoning. Rub it in well.
In a large skillet over high heat, add vegetable oil. I’m using my Ninja cooker for this task because it has a saute option.
Once oil is heated, add chuck roast. When you insert it, it ought to sizzle loudly and beautifully. After browning for about two minutes, turn it over and brown the other side. Brown for a couple of minutes then turn off heat.
Transfer chuck roast to your 6 quart crock pot. Add in diced onion and minced garlic.
Turn the crock pot to low and cook for about 6 to 8 hours. No additional liquid needs to be added. Do not lift the lid while cooking. Just set it and forget it!.
Once the roast is cooked, remove it from the crockpot and place it onto a plate, preserving the juices.
Shred the beef starting now, being careful to get rid of any extra fat pieces. Place the shredded beef back into the crock pot.
Combine the water, Better than Bouillon, and Worcestershire sauce in a bowl. Pour mixture into crock pot over beef.
Add the egg noodles, cover the crock pot, and cook on low for an additional hour, or until the noodles are cooked through. In the last hour of cooking, stir once or twice to ensure that all of the noodles cook through and absorb the liquid. If mixture thickens too much and noodles are still not cooked, stir gently and cook for a little while longer.
Optional: Stir in 1/2 cup heavy cream during the final 15 minutes of cooking. This merely gives the mixture a slight creaminess; it is not necessary for a pleasing taste.
