Ingredients:

  • 3 lbs beef chuck roast, cut into 1-inch cubes
  • 4 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 cup yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 tbsp cornstarch
  • 3 tbsp cold water
  • ½ cup heavy cream
  • 12 oz wide egg noodles
  • 2 tbsp unsalted butter

Instructions:

  1. Place the cubed beef, diced onion, minced garlic, thyme, salt, and pepper into the slow cooker. Note: Don't worry about stirring too much; just get them in there.
  2. Pour in the beef broth and Worcestershire sauce, stirring gently to combine.
  3. Set the slow cooker to Low for 8 hours (or High for 4 hours) until the beef pulls apart easily with a fork.
  4. Carefully remove the tender beef to a plate. Note: This prevents the meat from breaking into tiny shreds during the thickening process.
  5. In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry.
  6. Stir the slurry into the bubbling liquid in the crockpot. Turn the heat to High for 15–20 minutes until the gravy becomes a glossy, mahogany colored sauce.
  7. Stir the heavy cream into the gravy for a velvety finish.
  8. Boil the egg noodles in a separate pot of salted water until al dente.
  9. Drain the noodles and toss with butter to prevent sticking.
  10. Fold the noodles and the cooked beef back into the creamy beef and noodles crockpot sauce. Stir gently until coated.