Slow Cooker Beef & Noodles

Ingredients

• 2½ lbs (1.1 kg) beef chuck roast, cut into large chunks
• 12 oz (340 g) egg noodles
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tsp Italian seasoning
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp dried thyme
• 2 tbsp cornstarch
• 2 tbsp water
• Salt, to taste
• Black pepper, to taste
• 2 tbsp chopped fresh parsley

Method

1. Season the beef chunks with salt, pepper, garlic powder, onion powder, paprika, and thyme.
2. Add the beef, onion, and garlic to the slow cooker.
3. Pour in the beef broth, Worcestershire sauce, and soy sauce, then sprinkle in the Italian seasoning.
4. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is fork-tender.
5. Shred or break the beef into bite-sized pieces.
6. Whisk the cornstarch with water and stir into the slow cooker to thicken the gravy.
7. Cook the egg noodles separately until al dente.
8. Add the cooked noodles to the slow cooker and toss gently with the beef and gravy.
9. Let everything simmer together for 10-15 minutes so the noodles soak up the flavor.
10. Top with chopped parsley and extra black pepper before serving.
11. Serve hot with crusty bread or a salad.