Tender pieces of shredded beef in a salty broth with egg noodles. This is stick to your ribs comfort food.
Course Main Dish
1(2-pound)beef chuck roast
1envelope beefy onion soup mixfrom a 2.2 ounce box
1can condensed cream of mushroom soup,undiluted
1(14-ounce)can beef broth
2(12-ounce)packages frozen egg noodles
salt and pepper to taste
parsley for garnish,optional
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.
Put lid on crockpot and cook 9 to 10 hours on LOW.
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.
Cook for 1 hour. Check for seasoning and add salt and pepper to taste.
Crock Pot Beef and Noodles
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.