Slow Cooker Beef with Noodles (Print Version)

# Ingredients:

01 - 2-3 lb beef chuck roast.
02 - 4 cups rich beef stock.
03 - 1 packet of brown gravy powder.
04 - 1 packet of dry ranch mix.
05 - 1/4 cup unsalted butter.
06 - 24 oz bag of frozen egg pasta.

# Instructions:

01 - Place your roast in the slow cooker. Add stock, dump in gravy and ranch packets. Drop butter on top.
02 - Put the lid on and let it simmer on low for 8-10 hours till the meat falls apart.
03 - Grab two forks and pull the beef into shreds right in the pot.
04 - Switch to high heat. Drop in the frozen egg noodles.
05 - Let it bubble for another 1-1.5 hours, giving it a stir now and then until the pasta softens.
06 - Mix everything well and scoop into bowls while hot.

# Notes:

01 - Try adding a splash of Worcestershire for deeper taste.
02 - Will stay good in your fridge for up to 3 days.
03 - When warming up leftovers, add a bit more broth if too thick.

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