Crockpot Beef and Noodles

A cozy, stick-to-your-ribs classic with tender shredded beef, rich savory gravy, and soft noodles—all made easy in the slow cooker.

🛒 Ingredients (Serves 4–6)

• 1½–2 lb beef chuck roast (or stew beef)
• 1 small onion, chopped
• 3 cups beef broth
• 2 garlic cloves, minced
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• ½ tsp black pepper
• ½ tsp salt (adjust later)
• 8 oz egg noodles
• 1 tbsp cornstarch + 2 tbsp water (slurry, optional for thickening)

👩‍🍳 Instructions

1. Prep the crockpot
   Add beef, onion, garlic, broth, Worcestershire, thyme, salt, and pepper.
2. Slow cook
   • Low: 7–8 hours
   • High: 4–5 hours
     Until beef is fork-tender.
3. Shred the beef
   Remove beef, shred with forks, then return to the crockpot.
4. Add noodles
   Stir in egg noodles and cook on High for 20–30 minutes until tender.
5. Thicken (optional)
   Stir in cornstarch slurry and cook a few more minutes until gravy thickens.
6. Serve hot
   Taste and adjust seasoning if needed.

🌿 Anti-Inflammatory Touch

• Add garlic + fresh herbs like thyme or rosemary
• Use whole grain or high-protein noodles
• Add a pinch of turmeric + black pepper
• Include veggies like carrots, mushrooms, or spinach

💡 Tips

• Sear beef before slow cooking for deeper flavor (optional)
• Don’t overcook noodles—they soften quickly
• Add a splash of apple cider vinegar at the end to balance richness

🥗 Nutrition (Approx. per serving)

• Calories: ~400–500
• Protein: ~30g
• Hearty comfort meal

🧮 WW Points (Estimated)

• Standard: ~7–10 points per serving
• Lighter (lean beef + fewer noodles): ~5–7 points

🔄 Variations

• Creamy version: stir in a little Greek yogurt or light cream
• Garlic butter: add a small pat of butter before serving
• Veggie-loaded: add peas, carrots, or green beans