Description
This Slow Cooker Beef and Noodles is a classic comfort food dish. Tender beef is slow-cooked with a savory mixture of beef broth, onion soup mix, and cream of mushroom soup, then combined with egg noodles for a hearty and satisfying meal.
Ingredients
Scale
- 2–3 pounds beef chuck roast (or other stewing beef)
- 1 (14-ounce) can reduced-sodium beef broth
- 1 (approximately 1-ounce) envelope beefy onion soup mix (from a 2.2-ounce box)
- 1 (10.5 to 10.75-ounce) can condensed cream of celery soup or condensed cream of mushroom soup, undiluted
- 3–4 cloves garlic, minced
- 6–8 cups beef broth or water (plus more, if needed for desired consistency)
- 1 (24-ounce) package frozen home-style egg noodles
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare Sauce Mixture: In a large bowl, whisk together the 14-ounce can of beef broth, the dry beefy onion soup mix, the undiluted condensed cream of celery or mushroom soup, and the minced garlic until well combined. Set aside.
- Place Roast in Slow Cooker: Place the beef roast in a 5-quart (or larger) slow cooker.
- Add Sauce: Pour the prepared soup mixture evenly over the beef roast in the slow cooker.
- First Slow Cook (Beef Only): Cover the slow cooker and cook on low for 8 hours, or overnight. The beef should be very tender and easily shreddable.
- Shred Beef and Add Liquid: After the initial 8-hour cooking time, carefully remove the beef from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker. Add 6-8 cups of beef broth or water to the slow cooker. Stir to combine. (The amount of liquid you add depends on how much broth you want with your noodles. Start with 6 cups and add more if desired.)
- Second Slow Cook (Beef Only): Cover and continue to cook on low for another 8 hours.
- Add Noodles: One hour before serving, add the frozen egg noodles, salt, and pepper to the slow cooker. Stir gently to combine.
- Cook Noodles: Increase the slow cooker setting to high. Cover and cook for an additional hour, or until the noodles are tender.
- Serve
Notes
- Beef Roast: Chuck roast is recommended for its tenderness when slow-cooked, but you can use other cuts of beef suitable for stewing, such as round roast or bottom round.
- Beefy Onion Soup Mix: Use the dry soup mix, not the prepared soup.
- Condensed Soup: You can use either cream of celery soup or cream of mushroom soup, or a combination of both.
- Egg Noodles: Frozen home-style egg noodles are recommended for their texture. Do not use dried egg noodles.
- Liquid Amount: The amount of liquid you add in step 5 will depend on your preference for the consistency of the final dish. Start with 6 cups and add more if you want a brothier result.
- Serving Suggestions: Add some vegetables.