Prep Time: 15 minutes
Cook Time: 7–8 hours on Low or 4–5 hours on High
Total Time: About 8 hours
Servings: 6
Ingredients
2 lb (900 g) beef chuck roast, cut into large cubes
1 medium onion, diced
3 cloves garlic, minced
3 cups beef broth
1 packet brown gravy mix
1 packet onion soup mix
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
1 teaspoon paprika
1/2 teaspoon black pepper
1 tablespoon cornstarch
2 tablespoons cold water
12 oz (340 g) egg noodles
2 tablespoons butter
Fresh parsley for garnish (optional)
Instructions
Place the beef cubes in the slow cooker.
Add the diced onion and minced garlic.
Pour in the beef broth.
Sprinkle the brown gravy mix and onion soup mix over the beef.
Add the Worcestershire sauce, Italian seasoning, paprika, and black pepper.
Cover and cook on Low for 7–8 hours or on High for 4–5 hours, until the beef is tender and easy to shred.
Mix the cornstarch with the cold water to make a slurry.
Stir the slurry into the slow cooker to thicken the gravy.
Cook the egg noodles separately according to the package directions.
Drain the noodles and stir in the butter.
Add the cooked noodles to the slow cooker and gently mix until coated in the rich beef gravy.
Serve hot and garnish with fresh parsley if desired.
Tips
Use well-marbled chuck roast for the most tender beef.
Do not overcook the noodles before adding them to the slow cooker.
For extra flavor, brown the beef in a skillet before placing it in the slow cooker.
Add sliced mushrooms or carrots for additional vegetables.
Store leftovers in the refrigerator for up to 3 days.
Nutrition (Per Serving)
Calories: Approximately 540
Protein: 38 g
Carbohydrates: 34 g
Fat: 27 g
Fiber: 2 g
Sugar: 3 g
Sodium: 920 mg
Recipe Notes
This comforting dish combines tender slow-cooked beef with buttery egg noodles in a rich savory gravy. It is perfect for family dinners, meal prep, or cozy winter evenings. The beef becomes incredibly tender after hours of slow cooking, creating a hearty and satisfying meal.