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Build the Base:
In same skillet, cook onions until golden (5-7 mins)
Add garlic, cook 1 minute more
Transfer to slow cooker
Add broth, mushrooms, thyme
Stir to combine
Slow Cook:
Cover and cook on HIGH 4 hours
Meat should be very tender
Finish:
Add noodles and parsley
Reduce to LOW, cook 30 minutes
Season to taste
Let rest 5-10 minutes before serving
Recipe Notes:
Buy whole chuck roast and cut your own cubes for best results
Don’t skip browning the meat – adds lots of flavor
Keep noodles al dente as they’ll continue cooking
Leftovers keep 3-4 days refrigerated
Can freeze without noodles up to 3 months
Perfect Pairings
Crusty sourdough bread
Simple green salad
Roasted brussels sprouts
Steamed green beans
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