Ingredients
Scale
- 3 lbs. chuck roast
- 1 (14.5 oz.) can beef consommé or low-sodium beef broth
- 1 envelope beefy onion soup mix
- 1 (10.5 oz.) can cream of celery soup or cream of mushroom soup
- 3–4 cloves garlic, minced
- 6–8 cups beef broth
- 1 (16-24 oz.) package Reames frozen home-style egg noodles
- Kosher salt and pepper to taste
- Chopped Italian flat-leaf parsley for garnish
Instructions
- First, I grab a large bowl and whisk together the can of beef consommé, beefy onion soup mix, cream of celery (or mushroom) soup, and minced garlic until well combined. This creates our flavor base!
- Next, I place the chuck roast into my 6-quart slow cooker and pour the soup mixture right over it. I cover it and set it to cook on LOW for 8 hours or HIGH for 4 hours, depending on my schedule that day.
- Once the cooking time is up, I carefully remove the roast to a plate or cutting board. Then I add 6-8 cups of beef broth to the slow cooker and turn it to HIGH.
- While the broth heats up, I shred the beef using two forks – it usually falls apart so easily! I return all that tender shredded beef to the slow cooker.
- Now for the noodles! I stir in the frozen egg noodles, cover again, and cook on HIGH for about an hour more, or until the noodles become nice and tender.
- Before serving, I always taste and add salt and pepper if needed. The Slow Cooker Beef and Noodles gets served in bowls with a sprinkle of fresh parsley on top.
Notes
- Season your roast with salt and pepper before adding it to the slow cooker for an extra flavor boost.
- For a richer taste, I sometimes add a tablespoon of Worcestershire sauce to the soup mixture.
- The longer you cook the beef, the more tender it becomes. I prefer the 8-hour low setting when possible.
- If the mixture gets too thick after adding noodles, just stir in a bit more hot beef broth.
- Leftovers taste even better the next day! The flavors have more time to blend together.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 644 kcal