Easy Crockpot Beef Dinner (Print Version)
# Ingredients:
→ Meat & Seasonings
01 -
1.5-2 pounds beef roast (stew meat works too!)
02 -
½ teaspoon paprika
03 -
½ teaspoon salt, plus more to taste
04 -
½ teaspoon black pepper
05 -
1 teaspoon thyme
06 -
1 tablespoon cornstarch
→ Liquid & Aromatics
07 -
1 tablespoon onion bouillon
08 -
2 tablespoons Worcestershire sauce
09 -
½ cup red wine
10 -
1 cup beef broth
11 -
¼ cup chopped yellow onion
12 -
2 garlic cloves, minced
→ Pasta
13 -
4 cups egg noodles
→ Optional Garnish
14 -
Fresh parsley
# Instructions:
01 -
Set your crockpot to high heat. Pour in the red wine. In a small bowl, mix together the paprika, salt, pepper and thyme. Rub this seasoning mixture all over both sides of your beef roast.
02 -
Place the seasoned meat into the slow cooker. Add the Worcestershire sauce and onion bouillon. Sprinkle the cornstarch over the meat, then add the minced garlic and chopped onions. Pour in the beef broth and cover the crockpot.
03 -
Let the beef cook for about 5-6 hours on high until it's cooked through and fork-tender. If the meat doesn't shred easily with a fork, it needs more time! Once it's perfectly tender, shred it using two forks and turn the slow cooker to low heat.
04 -
Cook the egg noodles according to package directions. Once done, divide the noodles between bowls and ladle a generous portion of the shredded beef and sauce over top. Garnish with fresh parsley if desired and enjoy your comforting meal!
# Notes:
01 -
You can use stew meat instead of a roast for similar texture. It cooks a bit quicker but may be more expensive since it's pre-cut and trimmed.
02 -
For gluten-free preparation, arrowroot powder can be substituted for cornstarch.
03 -
Any type of broth works well, though beef broth pairs best with the meat.
04 -
For a thicker sauce, mix 1 teaspoon cornstarch with ½ teaspoon cold water and stir into the slow cooker about 30 minutes before serving. Let it simmer to thicken.
05 -
To thin the sauce, add additional beef broth, ¼ cup at a time.
06 -
Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 2 months.