Crockpot Beef and Noodles
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Learn more →Ingredients
6 servings
For the braise
- 2 ½ lb beef chuck roast
- 1 tsp salt
- 1 tbsp olive oil
- 2 medium leeks, white and light-green parts only, halved lengthwise and sliced into half-moons
- 3 medium carrots, peeled and cut into 1-inch pieces
- 3 stalks celery, sliced
- 3 cloves garlic, minced
- 3 cups low-sodium beef broth
- 1 tbsp worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried parsley
- 2 bay leaves
For the sauce
- 3 tbsp cornstarch
- 3 tbsp cold water
For the noodles
- 12 oz wide egg noodles
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Pat the beef chuck roast dry and season all over with the salt. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the roast and sear, undisturbed, for 3–4 minutes per side until a deep brown crust forms on each surface. Transfer to the slow cooker.
- 2
Add the leeks, carrots, celery, and garlic to the slow cooker around the beef. Pour in the beef broth and Worcestershire sauce, then scatter the dried thyme, dried parsley, and bay leaves over the top. The liquid should come at least one-third of the way up the roast.
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