Slow Cooker Beef and Noodles This is an easy, family favorite dinner that is prepared using tender beef chuck roast, cream of mushroom soup, onion soup mix, and egg noodles.
The beef is low and slow roasted till it is fork tender and is combined with a rich and creamy gravy and soft noodles to make a hearty comfort meal that is great on busy weeknights. It only takes all ingredients into the slow cooker and leave it to work.
This is a savory dinner that my husband requests on a weekly basis.
It can be cooked in 4 ingredients and the meat is fork-tender.
Slow Cooker Beef and Noodles
Ingredients
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Beef chuck roast
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Quantity: 2 to 2 1/2 pounds
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Condensed cream of mushroom soup
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Quantity: 2 cans (10.5-ounces)
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Onion soup mix (dry and not canned)
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Quantity: 1 (1-ounce)
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Wide noodles (either frozen or dried, thick wavy)
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Quantity: 12 ounces
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Slow Cooker Beef and Noodles – Instructions
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Put the bottom of the slow cooker (a 5- or 7-quart) with the beef chuck roast.
When you find a thick cap of fat on one side, lay it on the side with the fat on the lower part and it will baste the meat as it cooks. -
Sprinkle the onion soup mix that has been dry evenly over the top of the roast and press firmly to adhere to the meat.
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Pour the condensed cream of mushroom soup on the roast, and spread it out covering the meat mostly.
Do not add water, the roast will give off a lot of juices and form a rich brown gravy during the cooking process. -
Close the slow cooker with the lid and cook on LOW (8-9 hours) or on HIGH (4-5 hours) until the beef becomes very tender and can be pulled apart with the fork.
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When the beef is fork-tender, shred the roast with two forks in the slow cooker, and discard any large pieces of fat that occur.
Blend to make the shredded beef covered with the creamy mushroom gravy. -
In case of dried egg noodles, then place approximately 1/2 cup of hot water in the slow cooker to provide the noodles with a bit of moisture to cook.
In case you are using frozen egg noodles you do not tend to require additional liquid however you may add a splash of water or beef broth whenever the mixture appears to be very thick. -
Add the egg noodles to the shredded beef and gravy and ensure that the noodles are largely covered by the sauce.
Cover the slow cooker again. -
Bake on HIGH between 20 and 30 minutes and stir once or twice until the noodles are tender though not mushy.
Gravy must be creamy, thick and clingy on the noodles and shreds of beef. -
Season and add pinch of salt and black pepper when necessary, and serve beef and noodles in slow cooker directly.
Notes
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Use low-sodium cream of mushroom soup if you prefer less salt.
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Wide egg noodles absorb gravy and become very tender.
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You can substitute beef chuck with stew meat if desired.
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Add fresh parsley for garnish if you want extra flavor and color.