Ingredients
Scale
- 3 lb beef chuck roast
- 2 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup beef broth
- 1/2 cup dry white wine (or additional beef broth)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 12 ounces wide egg noodles
- 3 tablespoons unsalted butter
- 1/2 cup grated Gruyère or Swiss cheese (optional)
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Season beef with salt and pepper. Sear all sides in olive oil, 2–3 minutes per side, then transfer to slow cooker.
- Sauté onions in skillet 5–7 minutes until softened, add garlic for 1 minute.
- Transfer onions and garlic to slow cooker over beef.
- Whisk together beef broth, wine, Worcestershire, tomato paste, thyme, rosemary, bay leaf; pour over roast.
- Cook on LOW 8 hours or HIGH 4–5 hours until beef is fork-tender.
- Discard bay leaf, shred beef, and mix with onion gravy.
- Cook egg noodles according to package; toss with butter.
- Ladle shredded beef and gravy over noodles; garnish with Gruyère and parsley if desired.
Notes
- Use beef broth instead of wine for richer flavor.
- Cooking time may vary with roast size.
- Optional vegetables: carrots, celery, etc.
- Prep Time: 30 minutes
- Cook Time: 8 hours on LOW or 5 hours on HIGH
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 60
- Fiber: 3
- Protein: 45
- Cholesterol: 130