Crock Pot Beef and Noodles
This Crock Pot Beef and Noodles is an easy 6 ingredient dinner that requires little prep time! Rich, creamy and comforting!
4 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 492 kcal | Sugar | 1 g |
| Carbs | 26 g | Cholesterol | 163 mg |
| Protein | 29 g | Sodium | 917 mg |
| Fat | 31 g | Fiber | 1 g |
| Sugar | 1 g | ||
| Cholesterol | 163 mg | ||
| Sodium | 917 mg | ||
| Fiber | 1 g |
Prep Time: 10 min Cook Time: 375 min Total Time: 385 min
Ingredients
1 lb beef roast blade, cross rib or chunk recommended
2 cups low sodium beef broth
1 teaspoon Italian seasoning
1 teaspoon salt
1/4 teaspoon black pepper
3/4 cup heavy cream
2 tablespoons corn starch
3 cups dry egg noodles
Instructions
Place roast in a 3-4 quart slow cooker. Add broth, Italian seasoning, salt, and pepper.
Cover and cook on low for 6-8 hours until tender.
Remove beef to a cutting board. Shred with two forks and cover to keep warm.
Turn crockpot to high.
Whisk together cream and corn starch and add to the crockpot. Stir well. Stir in noodles — try to press as many down into the liquid as possible.
Cook for 15-25 minutes on high (depending on the size and thickness of your noodles), stirring once after 10 minutes to check doneness and to ensure noodles cook evenly. Stir in shredded beef and serve.