Slow Cooker Beef and Noodles
A creamy, flavorful, and comforting meal featuring tender beef and luscious noodles, perfect for busy weeknights or leisurely weekends.
Ingredients
Main Ingredients
- 2 pounds beef chuck roast, cut into chunks
- 1 cup beef broth
- 1 cup cream of mushroom soup
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 package 12 oz egg noodles
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- In a slow cooker, add the chunks of beef and season them generously with salt and pepper.
- Toss in the chopped onion and minced garlic.
- In a separate bowl, combine the beef broth and cream of mushroom soup. Pour this mixture over the beef and onions in the slow cooker.
- Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours.
- About 20-30 minutes before serving, cook the egg noodles according to package instructions. Drain and set aside.
- Once the beef is ready, mix the cooked noodles into the slow cooker and serve in bowls, garnished with freshly chopped parsley.
Notes
To perfect this dish, consider swapping cream of mushroom soup with cream of chicken, use leftover beef, and store leftovers in an airtight container.