Sunday, September 6, 2020

SLOW COOKER BEEF and NOODLES


 SLOW COOKER BEEF and NOODLES





Crock Pot Beef and Noodles is inspired by a classic Midwestern dish. This one is so easy to make with chuck roast and egg noodles.

 

Ingredients:

  • 1 can  cream of celery or mushroom soup, undiluted
  • 1 envelope  beefy onion soup mix
  • 1 pkg  frozen home-style egg noodles
  • 6-8 cups beef broth or water, more if desired
  • 1 can  reduced-sodium beef broth
  • Salt and pepper, to taste
  • 3-4 cloves garlic, minced
  • 2-3 lb. beef roast

 

Instructions:

  1. In a large bowl, combine the beef broth, beefy onion soup mix, cream of mushroom soup, and garlic cloves. Set aside.
  2. Place the roast in a 5-qt. (or larger) slow cooker. Add the soup mixture. Cover and cook for 8 hours or overnight on LOW, or until the beef shreds easily.
  3. 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.
  4. 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. Enjoy your dinner!