Crockpot beef and noodles

Name: Crockpot beef and noodles
Cuisine: American
Ingredients: 3 pounds beef chuck roast - 1 tablespoon olive oil - 1 packet ranch seasoning mix - 1 packet au jus gravy mix - 4 whole pepperoncini - 4 cups low sodium beef broth - ¼ cup juice from jar of pepperoncini - 16 ounces dried egg noodles - ¼ cup butter - Fresh minced parsley for garnish; Ranch seasoning packet; Packet au jus; 4 cups low sodium beef broth

10 steps

Updated at: Fri, 28 Jun 2024 16:31:06 GMT

Nutrition balance score

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Ingredients

4 servings

3 poundsbeef chuck roast

1 tablespoonolive oil

16 ouncesdried egg noodles

¼ cupbutter

4 cupslow sodium beef broth

Instructions

Step 1

Heat a large skillet over high heat. Add olive oil and heat until shimmering.

Step 2

Sear the beef chuck roast on all sides until browned.

Step 3

Transfer the seared roast to a 6-quart crockpot.

Step 4

Sprinkle ranch seasoning and au jus gravy mix over the roast.

Step 5

Place whole pepperoncini on top, followed by beef broth and pepperoncini juice.

Step 6

Cover the crockpot and cook on low for 8 hours or on high for 5 hours until the beef is tender and infused with the broth.

Step 7

Remove the beef from the crockpot and shred using forks. Return the shredded beef to the broth in the crockpot.

Step 8

Add the dried egg noodles to the crockpot and stir to combine with the beef and broth.

Step 9

Place pats of butter on top. Cover and cook on high for an additional 30 minutes, or until the noodles are tender. Check after 20 minutes for the desired texture.

Step 10

Stir the noodles and beef together and serve hot. Garnish with fresh minced parsley.