Ingredients
Scale
- 2 pounds beef chuck roast, trimmed and cut into chunks
- 12 ounces wide egg noodles
- 4 cups beef broth (low-sodium preferred)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cut beef into 1.5-inch chunks and toss with salt, pepper, and flour.
- In a skillet, melt butter over medium heat, cook onion and garlic 3-4 minutes.
- Place coated beef in slow cooker and pour sautéed onion and garlic on top.
- Add beef broth and Worcestershire sauce. Stir gently to combine.
- Cover and cook on low 7-8 hours or high 4-5 hours until beef is tender.
- About 30 minutes before serving, cook egg noodles until just al dente. Drain and add to slow cooker with heavy cream. Fold gently.
- Cook uncovered on low 15-20 minutes to thicken gravy.
- Adjust seasoning and garnish with parsley before serving.
Notes
- If gravy is too thin, mix 1 teaspoon cornstarch with cold water and stir in, cooking a few more minutes until thickened.
- If too thick, add a splash of broth or cream.
- For gluten-free, substitute flour and noodles accordingly.
- For dairy-free, use coconut or cashew cream instead of heavy cream.
- Avoid lifting the slow cooker lid during cooking to maintain heat and moisture.
- Prep Time: 15 minutes
- Cook Time: 7 hours 30 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American