Description
A simple and hearty crockpot beef and noodles recipe.
Ingredients
Scale
- 2 pounds beef chuck roast
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon thyme
- 1/4 teaspoon rosemary
- 8 ounces egg noodles
- 1 cup frozen peas
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Place the beef chuck roast in the crockpot.
- Add onion, garlic, beef broth, Worcestershire sauce, salt, pepper, thyme, and rosemary.
- Cover and cook on low for 8 hours or high for 4 hours.
- Remove the beef and shred it with two forks.
- Return shredded beef to the crockpot.
- Cook egg noodles according to package instructions and add to the crockpot.
- Add peas and stir to combine.
- Dissolve cornstarch in water and stir into the mixture to thicken.
- Cook for an additional 30 minutes on low.
Notes
- Adjust seasoning to taste.
- Serve with bread for a complete meal.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: crockpot beef and noodles recipe