Bistro Beef Noodles a La Slow Cooker
Indulge in the comforting flavors of Bistro Beef Noodles a La Slow Cooker, a hearty meal that melds tender, slow-cooked beef with perfectly seasoned broth-soaked egg noodles. This recipe starts with seared beef chuck roast, simmered to perfection in a savory blend of beef broth, Worcestershire sauce, and soy sauce, enhanced with fragrant garlic, onions, and Italian spices. Sweet baby carrots add a pop of color and flavor, making this dish as visually appealing as it is satisfying. Ready in just 20 minutes of prep time and then left to slowly cook until irresistibly tender, this one-pot wonder is perfect for busy weeknights or cozy family dinners. Finish with fresh parsley for an elegant touch, and serve up a bowl of pure comfort that’s sure to please!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 4 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Soy sauce
- 1 teaspoon Dried Italian seasoning
- 1.5 cups Baby carrots
- 12 ounces Egg noodles
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Season the beef chuck roast evenly with salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side. Remove the beef and set aside.
In the same skillet, add the diced onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for an additional 1 minute. Transfer the onion and garlic to the slow cooker.
Place the seared beef into the slow cooker on top of the onion and garlic mixture.
Pour in the beef broth, Worcestershire sauce, soy sauce, and sprinkle in the dried Italian seasoning.
Add the baby carrots to the slow cooker, distributing them evenly around the beef.
Cover the slow cooker and cook on low heat for 8 hours or on high heat for 4 hours, until the beef is tender and easy to shred with a fork.
About 20 minutes before serving, cook the egg noodles according to the package instructions. Drain and set aside.
Carefully remove the beef from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker and stir to combine with the broth and vegetables.
Add the cooked egg noodles to the slow cooker. Stir until the noodles are well-coated with the broth and combined with the beef and vegetables.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve hot, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
3279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.7 g | 289% | |
| Saturated Fat | 81.2 g | 406% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 784 mg | 261% | |
| Sodium | 7384 mg | 321% | |
| Total Carbohydrate | 125.4 g | 46% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 20.3 g | ||
| Protein | 193.1 g | 386% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 33.4 mg | 186% | |
| Potassium | 4282 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
