Ingredients
Scale
- 2 pounds chuck roast
- 1 tablespoon herb and garlic seasoning
- 2 cups beef broth
- 1/4 cup cornstarch whisked with an equal amount of water
- 16 oz reames noodles
- 1/2 cup heavy cream
Instructions
- Season the roast and place it in the slow cooker.
- Add the beef broth, cover the slow cooker, and cook on low for at least 8 hours or until the roast is fork-tender.
- Shred the beef, then add the cornstarch slurry, noodles, and cream to the slow cooker.
- Turn the slow cooker to high heat, cover, and cook for another 30-40 minutes, stirring occasionally, until the noodles are cooked and the sauce has thickened.
Notes
This recipe can be prepared a day ahead and reheated for an easy weeknight meal.
For enhanced flavor, consider adding vegetables like carrots or peas to the slow cooker at the start.
Adjust the seasoning based on personal preference; feel free to add more garlic or herbs.
- Prep Time: 15 minutes
- Cook Time: 8 hours 30 minutes
- Category: Entrees
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 325
- Sugar: 1g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg