Slow Cooker Beef and Noodles
Tender shredded beef and home-style egg noodles cook in a rich, savory broth for an easy, hearty slow cooker dinner.
Servings: 10 servings
Equipment
- slow cooker
- forks or utensils for shredding the beef
Ingredients
- 1 can reduced-sodium beef broth (14 ounces)
- 1 envelope beefy onion soup mix (from a 2.2-ounce box)
- 1 can cream of celery or mushroom soup (10.5-10.75 ounces), undiluted
- 3-4 cloves garlic minced
- 2-3 pounds beef roast
- 6-8 cups beef broth or water more if desired
- 1 package frozen home-style egg noodles (24 ounces)
- salt and pepper to taste
Instructions
- In a large bowl, combine the 14-ounce can of beef broth, beefy onion soup mix, cream of celery or mushroom soup, and garlic. Set aside.1 can reduced-sodium beef broth, 1 envelope beefy onion soup mix, 1 can cream of celery or mushroom soup, 3-4 cloves garlic
- Place the roast in a 5-quart or larger slow cooker. Pour the soup mixture over the roast. Cover and cook for 8 hours or overnight on LOW, or until the beef shreds easily.2-3 pounds beef roast
- Break the beef apart and add 6-8 cups of beef broth or water. Cover and continue cooking for an additional 8 hours on LOW.6-8 cups beef broth or water
- One hour before serving, add the egg noodles, salt, and pepper. Cover and cook for 1 additional hour on HIGH or until the noodles are tender.1 package frozen home-style egg noodles, salt and pepper
Notes
🥡 Storage
- Store cooled leftovers in an airtight container in the refrigerator. The noodles will continue absorbing broth as they sit, so expect the mixture to thicken.
♨️ Reheating
- Reheat individual portions until heated through. Add a little beef broth if needed to loosen the noodles and restore some of the original consistency.
❄️ Freezing
- Because the noodles can change texture after freezing and thawing, I prefer this recipe fresh or refrigerated rather than frozen.
💡 Tips for Best Results
- Use LOW heat for the long beef cooking time so the roast has plenty of time to become tender.
- Start with less of the additional broth if you prefer thicker beef and noodles. You can always add more.
🍳 Alternate Cooking Methods
Stovetop: You can make this recipe in a large Dutch oven or heavy-bottomed pot on the stovetop. Combine the beef broth, beefy onion soup mix, cream of celery or mushroom soup, and garlic, then add the beef. Cover and simmer gently over low heat until the beef is very tender and shreds easily, checking occasionally and adding more liquid if needed. Shred the beef, then add the additional beef broth or water. Bring everything back to a gentle simmer. Add the egg noodles toward the end and cook until tender, stirring occasionally so they don't stick to the bottom of the pot. The stovetop version will cook much faster than the slow cooker method, but keep the heat low and give the beef enough time to become fork-tender before adding the noodles.♻️ Leftovers
- The noodles absorb broth as they sit, so leftover beef and noodles will be thicker. Stir in additional beef broth while reheating if needed.
📝 Notes
- Homemade noodles or dried egg noodles will also work, although dried noodles may require additional broth.
- For thicker beef and noodles, use closer to 6 cups of additional liquid. For a brothier dish, use closer to 8 cups or add more as desired.
- About the 17-hour cook time: The full cooking time is my preferred method, not a requirement. After the initial 8-hour cook, you can shred the beef, add the additional broth, and add the noodles during the final hour. However, I prefer cooking the shredded beef for the additional 8 hours on LOW before adding the noodles. The extra time makes the beef more tender, and I think the flavor is better.
Nutrition
Calories: 469kcal | Carbohydrates: 53g | Protein: 31g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1236mg | Potassium: 698mg | Fiber: 3g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 0.4mg | Calcium: 56mg | Iron: 4mg
