This dish is a hearty blend of tender beef, savory gravy, and creamy noodles that will make your taste buds sing. It’s perfect for busy weeknights or cozy family gatherings, and the best part is that it practically cooks itself!
Ingredients
Scale:
2 pounds beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup beef broth
1 packet ranch seasoning mix
1 can (10.5 oz) cream of mushroom soup
8 ounces egg noodles
1/2 cup sour cream
Fresh parsley, chopped (for garnish)
Instructions
Season the beef chuck roast with salt, black pepper, garlic powder, and onion powder. Rub the seasonings into the meat for enhanced flavor.
Place the seasoned beef in the slow cooker. Pour in the beef broth, followed by the ranch seasoning mix and the cream of mushroom soup. Stir gently to combine.
Cover the slow cooker and set it to low heat. Cook for 8 hours or until the beef is tender and easily shredded with a fork.
Once the beef is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker, mixing it back into the gravy.
In a separate pot, cook the egg noodles according to package instructions until al dente. Drain and set aside.
Stir the cooked noodles into the beef mixture in the slow cooker. Add the sour cream and mix well until everything is combined and creamy.
Let the mixture warm for an additional 10-15 minutes on low, allowing the flavors to meld.
Serve hot, garnished with chopped fresh parsley for a pop of color and freshness.
