Tender Beef Noodles (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 cups of hearty beef stock
02 -
A chuck roast, about 2 to 3 pounds, perfect for slow cooking
03 -
A packet of ranch seasoning mix
04 -
A packet of brown gravy mix for a flavor boost
05 -
24 oz of Reames frozen egg noodles
06 -
1/4 cup of butter, sliced into chunks
# Instructions:
01 -
Pop the chuck roast into your crockpot and pour over the broth. Sprinkle on the ranch mix and brown gravy packet. Lay the butter pieces right on top.
02 -
Put the lid on and let it cook on the low setting for 8–10 hours. The meat should be so tender it practically melts.
03 -
Once it’s fall-apart soft, grab two forks and shred it while it’s still in the crockpot. Mix it up so it soaks in the flavorful juices.
04 -
Turn your slow cooker up to high. Toss in the frozen egg noodles and stir everything together.
05 -
Let it cook for another hour or so, giving it a mix every now and then. The noodles should be soft, and the sauce should be thick and yummy.
06 -
Give it one last mix, and serve it up while it’s nice and warm!
# Notes:
01 -
To bump up the flavor, splash in a little Worcestershire sauce or sprinkle some garlic powder into the broth.
02 -
Got leftovers? They’ll stay fresh in a sealed container in your fridge for up to 3 days. When reheating, add some broth to keep it from drying out.