Homestyle Beef and Noodles #8 ✅

*** UPDATE this recipe to copy the ratios in the chicken & Noodle recipe ***

subheading: Season roast and sear in slow cooker:

2.5 pound chuck roast (or other roast)

2 to 3 tbsp oil

subheading: Add to slow cooker:

6 cups chicken stock

2 tsp Worcestershire sauce

2 tbsp Beef Better-than-Bouillon

1 tablespoon McCormick Herb and Garlic seasoning

subheading: Cook then shred:

note: Slow cook at 220° for 8 to 10 hours

note: Shred

subheading: Cook Noodles in salted water:

8 oz (dry weight) pot pie noodles or wide egg noodles (see notes)

10 cups water

2 tbsp Diamond Crystal salt

subheading: Roux:

100g melted butter

90g AP flour

note: mix and add to pot

note: bring pot to a boil for a minute or two, then return to 220°

subheading: Final assembly, add:

100g milk (more, if needed)

note: Return beef to pot

note: Add cooked noodles

Page footer