Description
Slow Cooker Beef and Noodles is the epitome of comfort food. The tender, slow-cooked beef is perfectly seasoned with a rich broth that blends with the hearty egg noodles, creating a meal that is both satisfying and flavorful. The creamy soups and onion seasoning mix add layers of savory depth, making every bite a delight.
Ingredients
2–3 pounds beef roast
1 can reduced-sodium beef broth (14 oz.)
1 envelope beefy onion soup mix (from a 2.2 oz. box)
1 can cream of celery or mushroom soup, undiluted (10.5–10.75 oz.)
3–4 cloves garlic, minced
6–8 cups beef broth or water (more if desired)
1 package frozen home-style egg noodles (24 oz.)
Salt and pepper to taste
Instructions
Prepare the Soup Mixture: In a large bowl, combine the beef broth, beefy onion soup mix, cream of mushroom (or celery) soup, and minced garlic. Stir to combine and set aside.
Cook the Beef: Place the beef roast in a 5-quart (or larger) slow cooker. Pour the prepared soup mixture over the beef. Cover and cook on LOW for 8 hours or overnight until the beef is tender and shreds easily.
Shred the Beef: In the morning, use two forks to break apart the beef. Add 6–8 cups of beef broth or water to the slow cooker, depending on how much liquid you prefer. Stir everything together and cover. Continue cooking on LOW for another 8 hours.
Add the Noodles: One hour before serving, add the frozen egg noodles to the slow cooker. Season with salt and pepper to taste. Turn the slow cooker to HIGH and cook for an additional hour, or until the noodles are tender.
Serve: Once the noodles are cooked through, stir everything together and serve the beef and noodles hot.
- Prep Time: 15 minutes
- Cook Time: 16 hours (including overnight)
Nutrition
- Calories: 450