Prep time: 5 mins | Cook time: 12 hrs | Yield: 8-10
My husband loves beef and noodles. He can eat it every day! I met him about ten years ago in our favourite noodle house. He came to me and said the most awkward pick-up line. And the rest is history. When we got married, I made sure to learn his favourite dish.
I let the roast cook in the soup mixture overnight so the next day it’s nice and tender. In the morning, I shred the chicken and add more broth, and an hour before mealtime, I add the noodles. This sure is a no-fuss. And nothing beats coming home to a comforting, rich, and flavorful meal after a long day.
INGREDIENTS
2-3 pounds beef roast
1 can (14 ounces) reduced-sodium beef broth
1 envelope (from a 2.2 ounces box) beefy onion soup mix
1 can (10.5-10.75 ounces) cream of celery or mushroom soup, undiluted
3-4 cloves garlic, minced
6-8 c. beef broth or water, more if desired
1 pkg. (24 ounces) frozen home-style egg noodles
Salt and pepper, to taste
HOW TO MAKE SLOW COOKER BEEF AND NOODLES
Step 1: Combine the beef broth, beefy onion soup mix, cream of mushroom soup, and garlic cloves in a large bowl. Set aside.
Step 2: In a 5-quart or large slow cooker, add the roast, then the soup mixture. Cover with the lid and set on low. Cook for 8 hours or overnight until the beef is fork-tender.
Step 3: In the next day, shred the beef, then add 6 to 8 cups of beef broth and water to it.
Step 4: Add the egg noodles, and season with salt and pepper an hour before serving. Cook on high for another hour until the noodles are tender, covered.
Check this chicken noodle soup made by my friend bity: Click here
NUTRITION FACTS:
Amount Per Serving: Calories: 678 | Total Fat: 23g | Saturated Fat: 8g | Cholesterol: 178mg | Sodium: 1237mg | Fiber: 4g | Sugar: 4g | Protein: 47g
Ingredients
- 2-3 pounds beef roast
- 1 can (14 ounces) reduced-sodium beef broth
- 1 envelope (from a 2.2 ounces box) beefy onion soup mix
- 1 can (10.5-10.75 ounces) cream of celery or mushroom soup, undiluted
- 3-4 cloves garlic, minced
- 6-8 c. beef broth or water, more if desired
- 1 pkg. (24 ounces) frozen home-style egg noodles
- Salt and pepper, to taste
Instructions
Step 1: Combine the beef broth, beefy onion soup mix, cream of mushroom soup, and garlic cloves in a large bowl. Set aside.
Step 2: In a 5-quart or large slow cooker, add the roast, then the soup mixture. Cover with the lid and set on low. Cook for 8 hours or overnight until the beef is fork-tender.
Step 3: In the next day, shred the beef, then add 6 to 8 cups of beef broth and water to it.
Step 4: Add the egg noodles, and season with salt and pepper an hour before serving. Cook on high for another hour until the noodles are tender, covered.
Notes
NUTRITION FACTS: Amount Per Serving: Calories: 678 | Total Fat: 23g | Saturated Fat: 8g | Cholesterol: 178mg | Sodium: 1237mg | Fiber: 4g | Sugar: 4g | Protein: 47g
