Ingredients:🍲😋2 pounds beef chuck roast4 cups beef broth1 onion diced3 cloves garlic minced8 ounces egg noodles2 cups carrots sliced2 tablespoons Worcestershire sauce1 teaspoon salt1/2 teaspoon black pepper1 tablespoon cornstarch optional for thickeningDirections:👇🏻🍲Place the beef chuck roast in a large crockpotPour the beef broth over the roastAdd the diced onion minced garlic sliced carrots Worcestershire sauce salt and black pepperCover the crockpot and cook on low for 8 hours or until the beef is very tender and can be easily pulled apartRemove the cooked beef from the crockpot and place it on a clean plate or cutting boardUsing two forks shred the beef into bite sized piecesReturn the shredded beef to the crockpot and stir it into the broth and vegetablesAdd the egg noodles to the crockpot and stir gently so they are covered with the cooking liquidCover and cook on high for 30 minutes or until the egg noodles are tenderFor a thicker sauce mix the cornstarch with a small amount of water until smoothStir the cornstarch mixture into the crockpot and allow the sauce to thicken before servingPrep Time: 15 minutes | Cooking Time: 8 hours 30 minutes | Total Time: 8 hours 45 minutesKcal: 470 | Servings: 6
