My hubby’s always hankering for this, so I whip it up almost every week

Slow Cooker Beef and Noodles is a classic comfort dish that has been enjoyed by families for generations.

This hearty and flavorful recipe consists of tender pieces of beef simmered in a rich broth, served over a bed of fluffy egg noodles.

The slow cooking process allows the flavors to intensify and the beef to become melt-in-your-mouth tender.

While there may not be a specific origin to this dish, variations of beef and noodle recipes can be found in various cuisines around the world, showcasing its popularity and versatility.

Here are a few options that complement this dish exceptionally well:

1. Steamed Vegetables: Serve a side of lightly steamed vegetables, such as broccoli, carrots, or green beans, to add freshness and a pop of color to the plate. The vibrant vegetables balance out the richness of the beef and noodles.

2. Crusty Bread: A loaf of crusty bread, such as a baguette or garlic bread, is perfect for sopping up the savory broth. It adds a delightful texture and makes sure no delicious flavors go to waste.

3. Side Salad: A refreshing side salad tossed with mixed greens, cherry tomatoes, cucumber, and a light vinaigrette offers a nice contrast to the warm and comforting beef and noodles. It adds color, texture, and a touch of brightness to the meal.

Slow Cooker Beef and Noodles:

Ingredients:

2-3 pound chuck roast
1 chopped onion
2 cups beef broth or water
1 tablespoon Italian seasoning
1 pound egg noodles
2 teaspoons Worcestershire sauce
2 cloves garlic
1 cup sliced mushrooms (optional)
Salt and pepper to taste
½ cup heavy cream (or 1 tablespoon cornstarch mixed with 1 tablespoon water, optional)
1 tablespoon oil

Instructions:

1. Heat the oil in a skillet over medium-high heat. Sear the chuck roast on all sides until it’s browned. Place the roast in the slow cooker.

2. Add the chopped onion, garlic, Italian seasoning, and optional sliced mushrooms to the slow cooker.

3. In a separate bowl, mix the beef broth (or water) and Worcestershire sauce (or soy sauce). Pour this mixture over the roast and other ingredients in the slow cooker.

4. Season with salt and pepper to taste.

5. Cover the slow cooker and cook on low for 6-8 hours (or 4 hours on high), or until the beef is tender and easily shreds.

6. About 30 minutes before serving, cook the egg noodles according to the package instructions. Drain.

7. If you prefer a creamy sauce, stir in the heavy cream (or cornstarch mixture) into the slow cooker during the last 15 minutes of cooking.

8. Shred the cooked beef using two forks and serve it over the cooked egg noodles.

9. Taste and adjust seasoning if necessary.