Ingredients
Equipment
Method
Brown the Beef
- Season the chuck roast generously on both sides with salt and black pepper.
- Heat the olive oil in a medium skillet over high heat.
- Add the chuck roast and brown for approximately 2 minutes per side, or until a deep golden-brown crust develops.
- Transfer the browned roast to the slow cooker.
Prepare the Slow Cooker Base
- Add the diced onion and minced garlic to the same skillet.
- Sauté for 2–3 minutes, or until softened and lightly browned.
- Transfer the onion and garlic to the slow cooker with the beef.
- Pour 1 1/2 cups beef broth into the skillet and add the Italian seasoning.
- Scrape up the browned bits from the bottom of the skillet, then pour the broth mixture into the slow cooker.
- Add the Worcestershire sauce and gently stir to combine.
Slow Cook the Beef
- Cover and cook on LOW for 6–8 hours, or until the chuck roast is very tender and easily pulls apart with a fork.
- Remove the cooked chuck roast from the slow cooker and shred it using two forks. Set aside temporarily.
Cook the Egg Noodles
- Add the dry egg noodles directly to the liquid in the slow cooker.
- Add an additional 1/2 cup beef broth, or more as needed so the noodles have enough moisture to cook.
- Cover and cook on HIGH for 20–25 minutes, or until the noodles are tender and most of the liquid has been absorbed. Stir once or twice if needed to help the noodles cook evenly.
Finish and Serve
- Stir the sour cream into the cooked noodles until evenly incorporated.
- Return the shredded beef to the slow cooker and gently stir until evenly distributed.
- Taste and adjust the salt and black pepper as needed.
- Serve immediately with grated Parmesan cheese and chopped fresh parsley, if desired.
Notes
- Yield: The original recipe does not specify a serving yield, so the servings field has been left blank.
- Corrected cooking time: The beef cooks for 6–8 hours on LOW, followed by another 20–25 minutes on HIGH for the noodles. Using the maximum times, allow approximately 8 hours 25 minutes of cooking.
- Total time: Including the 15-minute preparation time, the maximum total time is approximately 8 hours 40 minutes.
- Chuck roast: The recipe allows 1–2 pounds. Using closer to 2 pounds will create a meatier finished dish.
- Browning: Searing the chuck roast and sautéing the onion and garlic before slow cooking develops deeper flavor.
- Deglazing: Scrape the browned bits from the skillet into the broth because they add significant savory flavor to the dish.
- Noodles: Add the egg noodles only after the beef is fully cooked and removed for shredding. Cooking them for the entire slow-cooker time would make them overly soft.
- Extra broth: Begin with the additional 1/2 cup broth when cooking the noodles and add more only if needed.
- Sour cream: Stir it in at the end rather than during the long slow-cooking stage for the smoothest texture.
- Storage: Refrigerate cooled leftovers in an airtight container for up to 3–4 days.
- Reheating: Reheat gently and add a splash of beef broth if the noodles have absorbed too much liquid.
- Serving: Grated Parmesan, chopped parsley, and crusty bread pair well with this dish.
- Source attribution: The source recipe lists Kelley Simmons as the original author.