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Ingredients
Scale
- 2 pounds chuck roast
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoon olive oil
- 4 cloves garlic minced
- 2 cups beef broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon worcestershire sauce
- 12 oz egg noodles
- ½ cup greek yogurt
Instructions
- Season the chuck roast liberally with salt and pepper.
- Heat olive oil in a large sauté pan over medium-high heat.
- Sear the chuck roast in the pan until browned, about 2 to 3 minutes per side. Once browned, transfer the roast to a crockpot.
- Add minced garlic to the pan and sauté for 30 seconds. Pour in 1 cup of beef broth to deglaze, scraping the pan to release any browned bits, then transfer this mixture to the crockpot.
- Add the remaining beef broth, garlic powder, onion powder, and Worcestershire sauce into the crockpot and stir to combine.
- Cover the crockpot and set it to cook on low for 6 to 8 hours.
- About 20 minutes before serving, boil salted water in a large pot. Prepare the egg noodles according to the package instructions. Once done, set aside.
- Remove the chuck roast from the crockpot and shred it into bite-sized pieces, then return the meat to the crockpot.
- Stir in the Greek yogurt until well combined.
- Mix in the cooked egg noodles and serve hot.
Notes
Make sure to sear the roast well for enhanced flavor.
Feel free to add vegetables like carrots or peas for added nutrition.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 370 minutes
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg