Crockpot Beef and Noodles
A comforting Crockpot Beef and Noodles dish featuring tender roast, egg noodles, rich beef broth, garlic, and cream of mushroom soup.
10 Servings
Ingredients
- 3 lbs. roast of choice
- 1 box egg noodles prepared
- 1 can cream of mushroom soup
- 1 small package onion soup mix
- 14 oz beef broth + 3 cups beef broth divided
- 2 tbsp minced garlic
- Salt and black pepper to taste
Instructions
Prepare the Broth Mixture
- In a mixing bowl, combine 14 ounces of beef broth, the dry onion soup mix, cream of mushroom soup, and minced garlic. Reserve the remaining three cups of beef broth for later use. Stir thoroughly until well blended.
Assemble in the Slow Cooker
- Place the roast into the crockpot. Pour the prepared broth and soup mixture over the roast, ensuring it is evenly coated.
Cook the Roast
- Cover the crockpot and cook the roast for 4 hours on the high setting or 8 hours on the low setting. The roast should be tender enough to shred easily with a fork.
Shred and Add Additional Broth
- Once tender, shred the roast directly in the slow cooker using two forks. Add the reserved three cups of beef broth, stir gently, and cover again. Continue cooking for 3 hours on low or 1 hour on high.
Prepare the Noodles
- While the beef mixture continues to cook, prepare the egg noodles according to the package instructions. Drain well.
Combine and Finish
- Add the cooked egg noodles into the slow cooker with the shredded beef mixture. Stir to incorporate. Cover and allow to cook for an additional 1 hour on the low setting to allow flavors to meld.
Serve
- Once fully cooked, serve the Crockpot Beef and Noodles hot. Garnish with fresh parsley if desired.
Notes
To prepare this dish gluten-free, substitute the egg noodles with a gluten-free pasta variety. Ensure the onion soup mix and cream of mushroom soup used are labeled gluten-free, as these often contain wheat-based thickeners.