Slow Cooker Beef and Noodles
Hearty, and stick-to-your-ribs, this Slow Cooker Beef & Noodles is a cinch to make!
Servings: 10 servings
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
- In a large bowl, combine the beef broth, beefy onion soup mix, cream of mushroom soup, and garlic cloves. Set aside.
- Place the roast in a 5-quart (or larger) slow cooker. Add the soup mixture. Cover and cook for 8 hours or overnight on LOW, or until the beef shreds easily.
- In the morning, break beef apart and add 6 -8 cups of beef broth or water. Cover and continue to cook an additional 8 hours on LOW.
- An hour before you eat, add egg noodles, salt and pepper. Cover and cook for an additional hour on HIGH or until noodles are tender.
Notes
- Homemade noodles or dried egg noodles will also work, though you may need extra broth for dried noodles.
Nutrition
Calories: 472kcal | Carbohydrates: 54g | Protein: 30g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 1178mg | Potassium: 689mg | Fiber: 3g | Sugar: 2g | Vitamin A: 141IU | Vitamin C: 0.5mg | Calcium: 65mg | Iron: 4mg
