Beef and Noodles (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Around 3-pound chuck roast (2 pounds works, too)
02 -
One packet of seasoning mix for ranch flavors
03 -
4 cups of beef stock or broth
04 -
1/4 cup of butter
05 -
1 packet of gravy mix (brown flavor)
06 -
24 ounces of frozen egg noodles (Reames brand)
# Instructions:
01 -
Toss your chuck roast into the slow cooker. Sprinkle the ranch seasoning and the gravy mix right on top. Pour in the beef broth, then drop the butter right onto the roast.
02 -
Put the lid on and keep it on low heat for 8-10 hours. You'll know it's ready when the beef practically falls apart with a fork.
03 -
Grab two forks and pull the beef apart into smaller shreds, right in the slow cooker. No need to take it out.
04 -
Crank the slow cooker to high. Stir in the frozen Reames egg noodles so they're evenly mixed.
05 -
Let it keep cooking for about an hour or a bit longer (1 to 1.5 hours). Don’t forget to give it a stir once in a while until the noodles soften and the broth thickens slightly.
06 -
Once it’s all ready, stir it one more time to bring everything together. Serve up nice and hot.
# Notes:
01 -
Want more flavor? Try adding a splash of garlic powder or Worcestershire sauce while it cooks.
02 -
You can keep leftovers for up to 3 days in the fridge, just seal them in a container. Reheat gently with a little broth if it seems thick.