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Crock Pot Beef and Noodles

Tender pieces of shredded beef in a salty broth with egg noodles. This is stick to your ribs comfort food.
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 1 day 2 hours 40 minutes
Total Time 1 day 2 hours 45 minutes
Servings 8
Calories 597 kcal
Author Christin Mahrlig

Ingredients

  • 1 (2-pound) beef chuck roast
  • 1 envelope beefy onion soup mix from a 2.2 ounce box
  • 1 can condensed cream of mushroom soup, undiluted
  • 4 cloves garlic, minced
  • 1 (14-ounce) can beef broth
  • 4-6 cups water
  • 2 (12-ounce) packages frozen egg noodles
  • salt and pepper to taste
  • parsley for garnish, optional

Instructions

  1. Place beef roast in slow cooker. Sprinkle onion soup mix on top. Add mushroom soup and garlic and smear on top of roast. Add beef broth.
  2. Put lid on crockpot and cook 9 to 10 hours on LOW.
  3. Remove lid and shred beef using 2 forks. Add noodles and enough water to mostly submerge the noodles. I try to use as little water as possible because I don't want to water down the flavor. It's ok if some of the noodles are sticking slightly out of the liquid. There is enough moisture and condensation in the crock pot to cook them thoroughly.
  4. Cook for 1 hour. Check for seasoning and add salt and pepper to taste.
Nutrition Facts
Crock Pot Beef and Noodles
Amount Per Serving
Calories 597
* Percent Daily Values are based on a 2000 calorie diet.