Ingredients
Scale
- 2 lbs beef chuck roast, trimmed
- 1 packet beef gravy mix
- 1 cup beef broth
- 12 oz egg noodles
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Season the beef with garlic powder, salt, and pepper. Sear in a skillet with olive oil until browned.
- Transfer beef to the slow cooker. Add beef gravy mix and beef broth.
- Cook on low for 8 hours until the beef is tender and shreddable.
- Remove beef and shred into pieces. Cook egg noodles according to package instructions.
- Return shredded beef to the slow cooker. Add cooked noodles, stir to combine, and cook for an additional 10 minutes.
- Garnish with chopped parsley before serving.
Notes
- For extra flavor, add sliced onions or carrots during cooking.
- Use store-bought gravy mix for convenience.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Slow cooker, stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 480 Kcal
- Sugar: 4g
- Sodium: 1020mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 105mg