AuthorHeather WallaceCategorymOODifficultyBeginnerThe ultimate comfort food for me is my grandmother's beef tips and noodles.
Try out my updated version of her recipe that is slow cooked for 8 hours and is like wrapping yourself in a warm blanket.
Searing the beef and slow cooking it for several hours in a red wine and beef broth gives a beautiful depth of flavor that will make you go back for a second bowl.
I use my Fagor multi cooker for this recipe but you can alter to use in an Instant Pot, or any slow cooker. If your slow cooker doesn't have a browning or simmer function you can sear the roast in a skillet before adding to your slow cooker. No need to run out and purchase a multi cooker if you don't have one (although I really like mine). Use what you have in your kitchen already. Any slow cooker will work...the key to this recipe is the 8 hours of cooking on low to make the meat fork tender and fall apart when you shred it.
In a large measuring cup or bowl combine 2 cups of hot water with 2 teaspoons of beef base.
Stir until combined and set aside.
Preheat a multi cooker with a browning option with a drizzle of olive oil( or if your slow cooker doesn't have a browning function you can sear meat in a skillet instead).
Season 1 1/2 lbs chuck roast or tri-tip with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon of garlic powder.
Place roast into hot pan and brown on all sides.
Change the function on multi cooker to slow cook on low setting (or in a regular crock pot set to low).
Pour beef base broth into cooker with the roast.
Pour in 1/3 cup of red wine.
Add 1 bag of mini carrots, 1 stalk of celery chopped to 1-inch slices, 1 medium sliced onion, and 1 tablespoon of dried parsley.
Slow cook for 8 hours.
Remove roast from slow cooker and shred with 2 forks, set aside.
Cook 1 bag of egg noodles according to package directions (I like Kluski's noodles).
Meanwhile, in a small bowl combine 1/2 cup of cold water and 2 tablespoons of cornstarch to make a slurry. Add to beef broth and vegetables. Simmer in slow cooker for 15 minutes until the broth starts to thicken.
Return shredded roast and cooked noodles to pot and stir to combine.
Season with salt and pepper to taste and serve hot.
Ingredients
Directions
In a large measuring cup or bowl combine 2 cups of hot water with 2 teaspoons of beef base.
Stir until combined and set aside.
Preheat a multi cooker with a browning option with a drizzle of olive oil( or if your slow cooker doesn't have a browning function you can sear meat in a skillet instead).
Season 1 1/2 lbs chuck roast or tri-tip with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon of garlic powder.
Place roast into hot pan and brown on all sides.
Change the function on multi cooker to slow cook on low setting (or in a regular crock pot set to low).
Pour beef base broth into cooker with the roast.
Pour in 1/3 cup of red wine.
Add 1 bag of mini carrots, 1 stalk of celery chopped to 1-inch slices, 1 medium sliced onion, and 1 tablespoon of dried parsley.
Slow cook for 8 hours.
Remove roast from slow cooker and shred with 2 forks, set aside.
Cook 1 bag of egg noodles according to package directions (I like Kluski's noodles).
Meanwhile, in a small bowl combine 1/2 cup of cold water and 2 tablespoons of cornstarch to make a slurry. Add to beef broth and vegetables. Simmer in slow cooker for 15 minutes until the broth starts to thicken.
Return shredded roast and cooked noodles to pot and stir to combine.
Season with salt and pepper to taste and serve hot.