Crockpot Beef and Noodles

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Intensities Explained

• Flavor Intensity: Robust & Savory (4/5) – Deep beefy notes with a hint of thyme and garlic.

• Spice/Heat Level: Mild (1/5) – Kid-friendly, no heat unless you add pepper flakes.

• Hands-On Effort: Very Low (1/5) – Only 15 minutes of active work, then the crockpot does everything.

• Cleanup Intensity: Low (2/5) – One skillet plus the crockpot insert.

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Ingredients

For the Beef:

• 2.5 – 3 lbs beef chuck roast, trimmed of excess fat and cut into 2-inch chunks

• 1 tsp salt

• 1/2 tsp black pepper

• 2 tbsp olive oil (or vegetable oil)

For the Slow Cooker:

• 1 large yellow onion, sliced thinly

• 4 cloves garlic, minced

• 4 cups beef broth (low-sodium preferred)

• 1 packet (1 oz) dry onion soup mix (e.g., Lipton)

• 2 tbsp Worcestershire sauce

• 1 tsp dried thyme (or 3 sprigs fresh)

• 2 bay leaves

To Finish:

• 12 oz wide egg noodles

• 1/2 cup cold water

• 3 tbsp cornstarch

• 1/2 cup sour cream (optional, for creaminess)

• Fresh parsley, chopped (for garnish)

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Instructions

Intensity Level During Prep: Low

Step 1: Sear the Beef (10 minutes)
Pat the beef chunks completely dry with paper towels. This is crucial for a good sear. Season generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Working in batches (do not crowd the pan), sear the beef for 2-3 minutes per side until a deep brown crust forms. The crust equals flavor. Transfer the seared beef directly into the bottom of your crockpot.

Step 2: Build the Base (3 minutes)
Scatter the sliced onion and minced garlic over the beef. No need to mix yet.

Step 3: The Liquid Gold (2 minutes)
In a bowl or large measuring cup, whisk together the beef broth, dry onion soup mix, Worcestershire sauce, and dried thyme. Pour this mixture over the beef and onions. Tuck the bay leaves into the liquid.

Step 4: Set It and Forget It (1 minute of effort, then hours of cooking)
Cover the crockpot with its lid. Select your intensity of time:

• Low intensity (time): Cook on LOW for 8 hours. This yields the most fall-apart tender beef.

• Medium intensity (time): Cook on HIGH for 4 hours.

Do not lift the lid during cooking—each peek adds 15–20 minutes of needed cook time.

Step 5: Shred the Beef (5 minutes, Low intensity)
Once the cooking time is complete, carefully remove the lid. Using tongs or two forks, remove the beef chunks to a cutting board or a large bowl. Shred the beef into bite-sized pieces (it should be very tender). Discard the bay leaves. Return the shredded beef to the crockpot.

Step 6: Thicken the Gravy (5 minutes, Low intensity)
In a small bowl, whisk the cold water and cornstarch together until smooth (this is a slurry). Turn the crockpot to HIGH (if it was on LOW). Pour the slurry into the beef mixture while stirring gently. Cover and cook for 15-20 minutes until the liquid thickens into a glossy gravy.

Step 7: Cook the Noodles (8-10 minutes, Low intensity – last step)
About 20 minutes before serving, bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente. Drain well.

The Last of the Recipe:
Do not add the noodles to the crockpot to cook. They will become mushy and absorb all the gravy. Instead, place a generous portion of cooked noodles in a bowl and ladle the beef and gravy over the top. This preserves the texture of the noodles and the richness of the sauce. Stir in the sour cream into the crockpot now if you want a creamier gravy, or add a dollop to individual bowls. Garnish with fresh parsley.

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Nutrition Information

Per serving (based on 8 servings, without optional sour cream)