Crockpot Beef and Noodles

 Crockpot Beef and Noodles

The Ultimate Comfort Food Made Easy

 Ingredients

• 1½–2 lbs beef chuck roast (cut into chunks)
• 4 cups beef broth
• 1 packet onion soup mix
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• 1 can (10.5 oz) cream of mushroom soup
• 12 oz egg noodles
• 2 tablespoons butter
• Salt to taste
• Fresh parsley (optional, for garnish)

Instructions

1. Prepare the beef
   Place the beef chunks in your crockpot.
2. Add flavor
   Pour in the beef broth, then add onion soup mix, garlic powder, and black pepper.
3. Slow cook
   Cover and cook:
   • LOW for 7–8 hours or
   • HIGH for 4–5 hours
     Until the beef is tender and easily shredded.
4. Shred the beef
   Use two forks to shred the meat directly in the crockpot.
5. Make it creamy
   Stir in the cream of mushroom soup and butter until well combined.
6. Cook the noodles
   Add egg noodles directly into the crockpot. Stir well to coat.
   Cover and cook on HIGH for 20–30 minutes, until noodles are tender.
7. Finish & serve
   Taste and adjust salt if needed. Garnish with parsley if you like.

 Tips

• For extra richness, add a splash of heavy cream at the end
• You can swap egg noodles with frozen noodles for a heartier texture
• Add mushrooms or peas for extra flavor and color