Ingredients
Scale
- 2 lbs beef chuck roast
- 4 cups beef broth
- 3 cups egg noodles
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 large carrots, sliced
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Cut the beef chuck roast into large chunks for even cooking.
- In a skillet over medium heat, sauté onions until translucent (about 5 minutes). Add minced garlic and stir until fragrant (1 minute).
- Layer sautéed onions and garlic in the slow cooker. Add beef chunks and sliced carrots on top.
- Pour in beef broth to submerge all ingredients; season with Worcestershire sauce, thyme, salt, and pepper.
- Cover and cook on low for 8 hours or high for 4 hours until the beef is tender.
- About 30 minutes before serving, stir in egg noodles and cook until tender.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 400
- Sugar: 2g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg