Ingredients:

  • 1.4 kg Beef Chuck Roast, trimmed and cubed into 2.5 cm pieces
  • 1 large Yellow Onion, diced
  • 3 cloves Garlic, minced
  • 475 ml Low-sodium Beef Broth
  • 1 packet (28g) Au Jus Gravy Mix
  • 1 tsp Dried Thyme
  • 0.5 tsp Black Pepper
  • 1 tbsp Worcestershire Sauce
  • 0.5 packet (14g) Dry Ranch Seasoning
  • 115g Cream Cheese, softened
  • 450g Wide Egg Noodles
  • 1 tbsp Cornstarch
  • 2 tbsp Cold water

Instructions:

  1. Place the diced yellow onion and minced garlic at the bottom of the slow cooker.
  2. Trim the excess fat from the chuck roast and cut it into 2.5 cm cubes. Toss the beef cubes into the pot over the onions. Sprinkle the au jus mix, ranch seasoning, thyme, and black pepper over the top.
  3. Pour in the beef broth and the tablespoon of Worcestershire sauce.
  4. Cover and cook on low for 8 hours.
  5. About 30 minutes before serving, whisk the cornstarch and cold water together. Stir this slurry into the bubbling liquid.
  6. Add the softened cream cheese in small chunks. Whisk gently until the white streaks vanish into a tan, velvety gravy.
  7. Boil the wide egg noodles in a separate pot of salted water until just al dente.
  8. Drain the noodles and fold them into the beef mixture. Let it sit for 5 minutes to allow the noodles to drink up the sauce.