Old Fashioned Beef and Noodles
This comforting bowl of shredded beef and tender noodles is the ultimate cozy meal for a busy weeknight.
recipesbynani.comThere is something so special about a warm bowl of beef and noodles when the weather starts to cool down. It is the kind of dinner that feels like a big hug, and it is a favorite in my house because it is budget friendly and feeds a crowd easily.
To make this dish, you want to cook your chuck roast low and slow until it pulls apart with just a fork. Adding the egg noodles at the very end ensures they soak up all that savory broth without getting mushy.
๐งบ Ingredients
- 2 pounds chuck roast
- 4 cups beef broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 12 ounces wide egg noodles
- Salt and black pepper to taste
- 2 tablespoons butter
๐ฉโ๐ณInstructions
- 1
Season the chuck roast generously with salt and pepper on all sides.
- 2
Place the roast into a large pot or slow cooker along with the beef broth, diced onion, garlic, and thyme.
- 3
Cook on low heat for six to eight hours until the beef is very tender and shreds easily.
- 4
Remove the beef from the pot and shred it into bite sized pieces using two forks.
- 5
Bring the remaining broth in the pot to a boil and add the egg noodles.
- 6
Cook the noodles in the broth until they are tender according to the package directions.
- 7
Stir the shredded beef back into the pot with the butter and let it heat through before serving.
๐ก Tips
Store any leftovers in an airtight container in the fridge for up to three days. You might need to add a splash of extra beef broth when reheating, as the noodles tend to soak up the sauce while sitting.
Made this recipe? Let us know how it went.
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