the Beef and Noodles Crockpot Recipe for a hearty and comforting meal:

Ingredients:

Prepare the Chuck Roast:
- Pat the chuck roast dry with paper towels to remove excess moisture.
- (Optional) For extra flavor, heat a skillet over medium-high heat, sear the roast on all sides until browned, about 2-3 minutes per side.
Assemble Ingredients in the Crockpot:
- Place the chuck roast in the bottom of your crockpot.
- Sprinkle the brown gravy mix and ranch seasoning mix evenly over the roast.
- Pour the beef broth around the sides of the roast.
- Place the ¼ cup of butter on top of the roast for added richness.

Cook the Beef:
- Cover the crockpot with its lid and cook on low heat for 8 to 10 hours, or until the beef is fork-tender and easy to shred.
Shred the Beef:
- Once cooked, remove the roast from the crockpot and shred it using two forks. Return the shredded beef to the crockpot, stirring to combine with the broth and seasonings.
Cook the Noodles:
- Turn the crockpot to high heat and add the frozen Reames egg noodles. Stir to incorporate them into the broth.
- Cover and cook for 1 to 1 ½ hours, stirring occasionally to ensure the noodles cook evenly and don’t stick together.
Serve and Enjoy:
- Once the noodles are tender and the broth has thickened slightly, the dish is ready to serve.
- Ladle into bowls for a comforting meal and pair with crusty bread or a side salad for a complete dinner.

Tips:

Make it Creamier: Add ½ cup of heavy cream or sour cream during the last 10 minutes of cooking for a creamy version.

Veggie Additions: Toss in diced carrots, celery, or mushrooms with the roast for added flavor and texture.
Thickening the Broth: If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the broth 15 minutes before serving.

This tender beef and noodles dish is a classic comfort food, perfect for chilly nights or when you want a low-effort, crowd-pleasing meal. 🍲