Slow Cooker Beef and Noodles
Tender chunks of beef and thick egg noodles simmered in a savory beef gravy. Comfort food the whole family will enjoy!
Servings: 8
Ingredients
- 3 lbs. chuck roast
- 1 (14.5 oz.) can beef consommé or low-sodium beef broth
- 1 envelope beefy onion soup mix
- 1 (10.5 oz.) can cream of celery soup or cream of mushroom soup
- 3-4 cloves garlic minced
- 6-8 c. beef broth
- 1 (16-24 oz.) pkg. Reames frozen home-style egg noodles
- kosher salt and pepper to taste
- Chopped Italian flat-leaf parsley for garnish
Instructions
- In a large bowl, whisk together 1 can beef consommé, beefy onion soup mix, cream of celery or mushroom soup, and minced garlic; set aside.
- Place the roast into a 6-quart slow cooker. Pour the soup mixture over the roast. Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
- Carefully, remove the roast from the slow cooker to a plate or cutting board and set aside. Add the 6-8 cups of broth to the slow cooker and turn it on HIGH.
- Meanwhile, shred the beef with two forks and place it back into the slow cooker. Stir in frozen noodles. Cover and cook on HIGH for an additional hour or until the noodles are tender.
- Taste for seasoning, add salt and pepper if needed.
- Serve in bowls garnished with fresh chopped parsley, Enjoy!
Notes
*If using the bigger package of noodles use more broth.
*When storing leftovers, separate the beef and noodles from the sauce so the noodles don’t absorb all the liquid and store in airtight containers in the refrigerator.
*To reheat one serving, place beef and noodles into a microwaveable bowl then pour sauce over the noodles. Microwave for 1 ½ minutes on high or until heated through.