Ingredients: 1.5 lbs beef chuck roast, cubed. 1 onion, chopped. 3 cloves garlic, minced. 2 cups beef broth. 1 cup water. 1 tsp dried thyme. 1 tsp dried rosemary. 1 tsp salt. 1/2 tsp black pepper. 8 oz egg noodles. 2 tbsp cornstarch. 2 tbsp water. Fresh parsley, chopped for garnish.
Instructions: Put the beef, onion, garlic, beef broth, water, thyme, rosemary, salt, and pepper in a slow cooker. Set the timer for 7-8 hours on low or 4-5 hours on high, and cover the pot. Cook until the beef is soft. Follow the directions on the package to cook the egg noodles about 30 minutes before you serve them. Remove the water and set it aside. Add water and cornstarch to a small bowl. Stir until the mixture is smooth. Mix it into the slow cooker. Put the lid on and cook on high for another 15 minutes, until the sauce gets thicker. Put cooked egg noodles on top of the beef and sauce. Add fresh parsley as a garnish. Have fun!