Beef and Pasta


Beef and Pasta

My husband always craves it, so I make it almost every week


2-3 pounds roast beef

1 chopped onion

2 cups beef broth (or water)


1 Tablespoon Italian seasoning

1 pound egg noodles

2 teaspoons Worcestershire sauce

2 cloves garlic

1 cup sliced ​​mushrooms (optional)


Salt and pepper to taste

½ cup heavy cream (or mix 1 tablespoon cornstarch and water, if desired)

1 tablespoon oil

For cooking:

Let’s start with the meat: Heat the oil in a frying pan over medium-high heat. Sear the roast on all sides and then place it in the slow cooker.


Layers of Flavor: Add onion, garlic, Italian seasoning and optional mushrooms to the pot.

Prepare the base: Mix the beef broth and Worcestershire sauce in a bowl and pour over the contents in the slow cooker.

Seasoning: Season with salt and pepper.Cook slowly: Cover and cook on low for 6 to 8 hours (or 4 hours on high), until the meat is a tender, easy-to-break treat.

Prepare pasta: Cook the egg noodles according to the package instructions about 30 minutes before serving and drain.

For a creamy touch: Add the cream (or your cornstarch mixture) to the slow cooker and stir during the last 15 minutes of cooking.


Shred and serve: Gently shred the cooked meat with two forks and place generously over the cooked noodles.

Final touches: Do a taste test and adjust seasonings if necessary.Treat yourself to your comforting and delicious slow cooker beef and pasta dish and enjoy every bite!

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also
Back to top button