Ingredients:

  • 3 lbs beef chuck roast, cut into 2-inch cubes
  • 1 packet (28g) onion soup mix
  • 1 packet (28g) au jus mix
  • 1 packet (28g) brown gravy mix
  • 2 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tsp black pepper
  • 12 oz wide egg noodles
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1/2 cup heavy cream
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Optional: Pat the beef cubes dry and sear in a skillet over high heat in batches until a dark mahogany crust forms, then transfer to the slow cooker.
  2. Place the beef in the slow cooker and sprinkle the onion soup, au jus, and brown gravy packets over the top.
  3. Pour in the low-sodium beef broth and Worcestershire sauce.
  4. Cover and cook on Low for 8 hours or High for 4-5 hours until the beef is tender enough to shred with a fork.
  5. Approximately 30 minutes before serving, stir the wide egg noodles into the slow cooker.
  6. If the sauce is too thin, whisk together cornstarch and cold water to create a slurry and stir it into the liquid.
  7. Stir in the heavy cream until the sauce is opaque and velvety.
  8. Garnish with chopped fresh parsley before serving.