Prep time: 5 mins | Cook time: 12 hrs | Yield: 8-10
My husband loves beef and noodles. He can eat it every day! I met him about ten years ago in our favourite noodle house. He came to me and said the most awkward pick-up line. And the rest is history. When we got married, I made sure to learn his favourite dish.
I let the roast cook in the soup mixture overnight so the next day it’s nice and tender. In the morning, I shred the chicken and add more broth, and an hour before mealtime, I add the noodles. This sure is a no-fuss. And nothing beats coming home to a comforting, rich, and flavorful meal after a long day.
INGREDIENTS
2-3 pounds beef roast
1 can (14 ounces) reduced-sodium beef broth
1 envelope (from a 2.2 ounces box) beefy onion soup mix
1 can (10.5-10.75 ounces) cream of celery or mushroom soup, undiluted
3-4 cloves garlic, minced
6-8 c. beef broth or water, more if desired
1 pkg. (24 ounces) frozen home-style egg noodles
Salt and pepper, to taste
HOW TO MAKE SLOW COOKER BEEF AND NOODLES
Step 1: Combine the beef broth, beefy onion soup mix, cream of mushroom soup, and garlic cloves in a large bowl. Set aside.
Step 2: In a 5-quart or large slow cooker, add the roast, then the soup mixture. Cover with the lid and set on low. Cook for 8 hours or overnight until the beef is fork-tender.
Step 3: In the next day, shred the beef, then add 6 to 8 cups of beef broth and water to it.
Step 4: Add the egg noodles, and season with salt and pepper an hour before serving. Cook on high for another hour until the noodles are tender, covered.
NUTRITION FACTS:
Amount Per Serving: Calories: 678 | Total Fat: 23g | Saturated Fat: 8g | Cholesterol: 178mg | Sodium: 1237mg | Fiber: 4g | Sugar: 4g | Protein: 47g
Ingredients
- 2-3 pounds beef roast
- 1 can (14 ounces) reduced-sodium beef broth
- 1 envelope (from a 2.2 ounces box) beefy onion soup mix
- 1 can (10.5-10.75 ounces) cream of celery or mushroom soup, undiluted
- 3-4 cloves garlic, minced
- 6-8 c. beef broth or water, more if desired
- 1 pkg. (24 ounces) frozen home-style egg noodles
- Salt and pepper, to taste
Instructions
Step 1: Combine the beef broth, beefy onion soup mix, cream of mushroom soup, and garlic cloves in a large bowl. Set aside.
Step 2: In a 5-quart or large slow cooker, add the roast, then the soup mixture. Cover with the lid and set on low. Cook for 8 hours or overnight until the beef is fork-tender.
Step 3: In the next day, shred the beef, then add 6 to 8 cups of beef broth and water to it.
Step 4: Add the egg noodles, and season with salt and pepper an hour before serving. Cook on high for another hour until the noodles are tender, covered.
