easy crockpot beef

This simple, crockpot beef and noodles recipe is classic comfort food that&#039;s packed with old fashioned goodness. Melt in your mouth beef and a rich, savory gravy is spooned over buttery noodles - the perfect way to bring the family to the table on a busy weeknight.

Old Fashioned Beef and Noodles Recipe

chuck roast

salt

pepper

onion (diced)

beef stock (divided use)

garlic (minced)

celery

guijillo chile pepper (dried - optional)

water

egg noodles

butter (divided use)

Parsley

Season both sides of chuck roast with salt &amp; pepper, rubbing it in gently.

Heat oil in a large skillet until popping.

Add roast.

Brown for 3 minutes, turn, and brown the other side.

Remove from heat.

Oil the inside of your slow cooker.

Add the onion, celery, and garlic.

Transfer the roast to the slow cooker.

Pour 1 cup of the beef broth into the cooker.

Add the guijillo pepper if you are using it.

Cover crock pot and cook on low for 8 - 10 hours.

Remove the celery and shred the meat with two forks about 30 minutes before cooking time is over.

Replace the cover to the slow cooker.

About 10 minutes before you are ready to serve dinner bring 2 cups of water and the remaining beef broth to a boil in a large pot.

Add the 1/4 cup butter and the egg noodles.

Cook until tender.

Drain and stir in the remaining butter.

Serve the beef over the noodles.

Sprinkle with fresh parsley before serving.

Turn the instant pot on high and add the oil.

Cube the beef and season it as in the recipe. When the oil is hot add half of the beef cubes to the pot and sear on each side.

Remove the beef from the pot to a large plate. Repeat the process with the rest of the seasoned beef cubes and then remove them to the plate.

Add about 1/4 Cup of the beef broth to the instant pot and use a wooden spatula to scrape any browned bits from the bottom of the pot. Turn the Instant Pot off.

Add the beef, onion, garlic, celery, and guijillo pepper to the instant pot. Place the lid on the pot and set the valve to seal.

Cook on manual high pressure for 45 minutes. When the timer is up, allow the instant pot to natural pressure release - don&#39;t open the seal!!- for 10 minutes. Once 10 minutes is up, open the seal to manually release any pressure that is left.

Cook the noodles as directed in the recipe.

Instant Pot

Season the meat as in the recipe then brown it in the oil in a Dutch oven.

Add the broth, onion, celery, guijillo chile, and garlic. Simmer, covered,  on low heat for about 1-1/2 hours on top of the stove.

Stove Top Instructions

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Old Fashioned Beef and Noodles Reci...

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