Slow Cooker Beef and Noodles

My neighbor from Pennsylvania shared this family secret. Toss just 4 ingredients in the pot and let them simmer all day. The meat melts like butter and the noodles soak up every bit of that rich gravy.

Ingredients

• 2–3 lbs beef chuck roast
• 1 packet brown gravy mix
• 4 cups beef broth
• 12 oz egg noodles

Instructions

1. Place the chuck roast in the slow cooker.
2. Sprinkle the brown gravy mix over the beef.
3. Pour in the beef broth.
4. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours.
5. Remove the beef and shred it with two forks.
6. Return the shredded beef to the slow cooker.
7. Stir in the egg noodles.
8. Cook on HIGH for 20–30 minutes, or until the noodles are tender.
9. Serve hot with plenty of gravy.

Serving Suggestions

• Serve with mashed potatoes for extra comfort food.
• Pair with buttered green beans or roasted vegetables.
• Add sautéed mushrooms for additional flavor.

Tip: If the mixture becomes too thick after adding the noodles, stir in a little extra beef broth until it reaches your desired consistency.