Crock Pot Beef and Egg Noodles With Gravy

5 from 2 votes

Crock Pot Beef and Egg Noodles With Gravy

My Crock pot beef and egg noodles fixes two things everyone else gets wrong. Our beef is flavorful and fall apart tender, and the noodles are never undercooked.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 8 30

Total Time 8 40

Servings People

Calories 787kcal

Author Krystle Smith

Ingredients

3 Pound Boneless Chuck Roast With Good Marbling
Salt and Pepper To Taste
3 Tablespoons Vegetable Oil
1 Packet Brown Gravy Mix 0.87 Ounce
1 Onion diced
3 Cloves Garlic minced
1 Teaspoon Dried Thyme
2 Tablespoons Tomato Paste
1 Tablespoon Worcestershire Sauce
4 Cups Water + 4 Teaspoons Roasted Beef Better Than Bouillion OR 4 Cups Beef Broth
16 Ounces Egg Noodles Dried Not Frozen
½ Cup Heavy Cream Warmed
Parsley Finely Chopped, If Desired For Garnish

Instructions

Pat roast dry with paper towels. Season all sides with salt and pepper.
In a medium bowl, combine beef bouillon base and water and stir until combined.
In a large skillet, heat oil over medium high heat. Sear for 4-6 minutes or until browned on all sides. Deglaze with ¼ cup of bouillon mixture. Place in crock pot and pour in liquid from skillet.
Add brown gravy mix, onion, garlic, thyme, tomato paste, Worcestershire sauce, and remaining bouillon mixture. Stir.
Cook on low for 8 hours or until fork tender and falling apart.
Remove and shred with two forks. Return to crock pot. Skim off any excess fat if needed.
Stir in noodles and heavy cream. Cover and cook for 30 more minutes or until noodles are tender. Turn off crock pot.
Garnish with parsley if desired.

Nutrition