Ingredients
Scale
- ¾ lb boneless chuck roast, trimmed and cut into small chunks
- 2 carrots, cut into 2-inch pieces
- 1 (14.5-oz) can diced tomatoes with basil, garlic, and oregano, drained
- ½ small onion, finely chopped
- ½ (6-oz) can tomato paste
- 2 Tbsp minced garlic
- ¾ cup low-sodium beef broth
- ½ tsp salt
- ½ tsp pepper
- 8 oz wide egg noodles
- 2 Tbsp butter
- 1 tsp salt
Notes
This was fantastic, Peter really liked it. Ended up doubling the recipe for me and him and it made A LOT, even with having leftovers for a couple of days myself.
Directions
- Combine all ingredients in a 4-quart slow cooker. Cover and cook on LOW 6 to 8 hours or until beef is tender. Serve over Buttery Noodles recipe.
- Cook noodles according to package directions; transfer to a bowl, and toss with butter and salt.