Tender Slow Cooker Beef Roast and Noodles Step-by-step instructions

Before you start

Before starting, ensure the slow cooker is clean and positioned on a stable, heat-resistant surface. Take the beef roast out of the refrigerator about 20 minutes before it goes into the cooker to take the chill off. Have your tongs and a large pot ready for the final assembly.

Check that you have enough beef broth on hand to ensure the meat is properly braised. If the roast is very large, cut it into two or three pieces to ensure it cooks evenly throughout the entire process, and clear enough space in your kitchen for the final shredding step.

Instructions

Slow cooking the beef

1. 1Slow cooking the beef
   Place the beef chuck roast into the slow cooker. Pour the beef broth over the meat. Cover and cook on low for 8 hours until the beef is fork-tender and pulls apart easily. Once cooked, let the meat rest for at least 3 minutes before shredding to ensure it reaches 145°F (63°C).
   Look for The beef should be completely tender and pull apart effortlessly with tongs.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Ensure the beef is fully submerged or covered by the liquid for even cooking.

The beef should be submerged in the braising liquid. The kitchen will begin to smell savory and rich as the collagen breaks down. Ensure the cooker is set to low to prevent the meat from becoming tough. At the end of this phase, the roast should be fragile and ready to fall apart at the slightest touch, indicating it has reached the ideal internal temperature for tenderness.

Shredding the beef

2. 2Shredding the beef
   Remove the beef from the slow cooker and transfer it to a cutting board. Use two forks or metal tongs to shred the meat into bite-sized pieces, removing any excess fat if desired.
   Look for The meat should be soft enough to shred easily.
   Tip Let the meat rest for at least 10 minutes before shredding to retain maximum juiciness.

Once removed from the cooker, the beef should be handled carefully as it will be very soft. Use two forks or tongs to pull the meat into small, bite-sized pieces. Check for any large pockets of fat and remove them if preferred. The meat should look moist and tender. This is the moment to assess the thickness of the gravy remaining in the cooker, which should be dark and flavorful.

Combining with noodles

3. 3Combining with noodles
   Cook the egg noodles in a large pot of boiling water according to the package directions until al dente. Drain the noodles and return them to the pot. Stir the shredded beef and a generous amount of the slow cooker gravy into the noodles until well coated.
   Look for The noodles should be glossy and thoroughly coated in the rich, thickened beef gravy.
   Tip Add a little extra broth or pasta water if the mixture seems too dry before serving.

The noodles must be cooked until they are just al dente, as they will soften further when tossed with the hot gravy. The final dish should look cohesive, with the shredded beef evenly distributed throughout the glossy, saucy noodles.

The mixture should be steaming hot and aromatic. If it looks too thick, stir in a small splash of hot beef broth until the desired consistency is achieved.

Common mistakes

A common mistake is using a cut of meat that is too lean, which can result in dry, stringy beef rather than tender, succulent shreds. Avoid lifting the lid of the slow cooker frequently, as this causes a significant loss of heat and moisture, which can extend the cooking time and dry out the meat.

Another oversight is failing to properly season the gravy; remember that the braising liquid is the primary source of flavor for the noodles, so ensure it is well-balanced before tossing.

How to tell it’s done

The beef is perfectly cooked when it reaches an internal temperature of at least 145°F (63°C) and is fork-tender. You should be able to pull the meat apart into shreds with minimal resistance.

Let the meat rest for at least 10 minutes before you begin shredding to allow the muscle fibers to relax and reabsorb some of the juices. The gravy should look glossy and thickened, coating the back of a spoon with a rich, dark color and a savory, concentrated beef aroma.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest