Slow Cooker Beef and Noodles
This ultimate comfort food features fall apart tender beef and hearty egg noodles in a rich, savory sauce. Let your slow cooker do all the work for this family friendly meal!
Ingredients
- 2 - 3 pounds beef roast
- 1 can 14 oz. reduced sodium beef broth
- 1 envelope beefy onion soup mix from a 2.2 oz. box
- 1 can 10.5 oz. cream of celery or mushroom soup, undiluted
- 3 - 4 cloves garlic minced
- 6 - 8 cups beef broth or water more if desired
- 1 package 24 oz. frozen home style egg noodles
- Salt and black pepper to taste
Instructions
- In a large bowl, combine the 14 oz. can of beef broth, soup mix, cream soup, and minced garlic.
- Place roast in a 5 quart or larger slow cooker. Pour the soup mixture over the top.
- Cover and cook on LOW for 8 hours, or until beef shreds easily.
- Shred the beef in the pot. Add 6-8 cups of additional broth or water. Cover and cook on LOW for another 8 hours.
- One hour before serving, stir in frozen noodles and season with salt and pepper. Cover and cook on HIGH for 1 hour, or until noodles are tender.
- Stir and serve.
Notes
- For a thicker dish, use less broth. For a soupier consistency, use more.
- Homemade or dried egg noodles can be used; you may need extra broth for dried noodles.
- Leftovers freeze beautifully for up to 3 months.