Kansas Beef and Noodles
Slow-cooked shredded beef tossed with wide egg noodles in a rich, savory gravy.
- Prep
- 20 min
- Cook
- 180 min
- Total
- 200 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 490 kcal
Equipment
- •Dutch oven
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 490 kcal
- fat
- 18
- carbs
- 48
- protein
- 30
- calories
- 490
Instructions
- 1
Season the chuck roast with salt and pepper. Brown the meat on all sides in a Dutch oven.
- 2
Add the onion and beef broth, then bring to a gentle simmer. Cover and cook on low heat for about 3 hours.
- 3
Take the beef out and pull it apart with two forks. Throw away any extra fat.
- 4
Put the shredded beef back into the pot with the cooking liquid.
- 5
Bring the liquid to a boil and add the egg noodles. Cook until tender, about 10 minutes.
- 6
For thicker gravy, whisk the flour with a little water into a smooth paste. Stir it into the pot.
- 7
Simmer for a few more minutes until the liquid thickens slightly.
- 8
Taste and add more seasoning if needed. Serve hot.
Chef's tips
Cook the beef low and slow so it gets tender and shreds easily. Cook the noodles right in the beef liquid for the best flavor.
Storage
Refrigerate in an airtight container for up to 4 days.
Reheating
Reheat gently on the stovetop, adding a splash of broth if it has thickened too much.
Common mistakes to avoid
- •Rushing the cooking time, which leaves the beef tough
- •Cooking the noodles too long until they turn mushy
Serving suggestions
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