Ingredients

The following ingredients have 6 Servings
  • 2-3 pound chuck roast (or similar cut (see note))
  • 1 tablespoon canola oil
  • 2 cups beef broth (low-sodium recommended, or water)
  • 2 teaspoons Worchestershire sauce (or soy sauce)
  • 1 medium onion (chopped)
  • 2 cloves garlic (or 1 teaspoon garlic powder)
  • 1 tablespoon Italian seasoning
  • 1 pound egg noodles (dried, fresh or frozen)
  • 1 cup mushrooms (sliced (optional))
  • salt and pepper (to taste)
  • ½ cup heavy cream (or 1 tablespoon cornstarch mixed with 1 tablespoon water (optional))

Instruction

  • Optional: Brown the roast. Place a skillet over medium-high heat. When hot, add 1 tablespoon canola oil and the beef. Fry for 1-2 minutes per side until slightly browned.
  • Place the beef in the crock pot along with the broth, onion, garlic, Worchestershire sauce and Italian seasoning. Seal the lid and set to cook for 6-7 hours on Low or 4 hours on High, or until the meat is tender.
  • Use two forks to shred the beef into bit-size pieces in the crock pot. Season with salt and pepper to taste. Then add the noodles.
  • Cover and set the crock pot to cook on High for 10-20 minutes until al dente (Note: the time will vary based on the noodles you're using).
  • To thicken the sauce, stir in the cream or cornstarch slurry. Let it bubble for a few minutes until thick enough to coat the back of a spoon. The gravy will thicken more as it cools. Serve warm.