2 lbs beef chuck roast, cubed
1 tsp salt
½ tsp black pepper
2 tbsp olive oil (for searing)
✅ The Aromatics
1 onion, diced
3 garlic cloves, minced
8 oz mushrooms, sliced (optional)
2 carrots, diced
✅ The Liquid Gold
4 cups beef broth
1 tbsp Worcestershire sauce
1 tsp thyme
1 tsp rosemary
2 bay leaves
✅ The Noodles
12 oz egg noodles (or Amish-style wide noodles)
¼ cup cornstarch + ¼ cup water (slurry, for thickening)
2 tbsp butter
½ cup heavy cream or sour cream (optional, for richness)
👩🍳 STEP-BY-STEP
1. Sear the Beef
Season beef with salt/pepper.
Heat oil in a skillet, sear beef in batches until browned (key for flavor!).
2. Slow Cook to Tender
Add beef, onions, garlic, mushrooms, carrots, broth, Worcestershire, and herbs to slow cooker.
Cook on LOW 7-8 hrs or HIGH 4-5 hrs until beef shreds easily.
3. Thicken & Add Noodles
Remove bay leaves, shred beef.
Stir in cornstarch slurry, cook on HIGH 15 mins until thickened.
Stir in noodles, cover, cook 15-20 mins until tender.
Finish with butter and cream (if using).
💡 PRO TIPS
🔸 No sear? Still works—just add 1 tbsp tomato paste for depth.
🔸 Extra veggies? Add frozen peas at the end.
🔸 Leftovers? Gravy thickens overnight—thin with broth when reheating.
