Crockpot Beef and Noodles
Ingredients
- 2–3 lbs beef chuck roast (or stew meat)
- 1 packet onion soup mix
- 2 cups beef broth
- 1 can (10.5 oz) cream of mushroom soup
- 1 tsp garlic powder
- ½ tsp black pepper
- 12 oz egg noodles (wide work best)
- 2 tbsp butter (optional, for richness)
- Salt to taste
Instructions
1. Add to crockpot
Place beef in the slow cooker. Sprinkle onion soup mix, garlic powder, and pepper over the top. Pour in beef broth and cream of mushroom soup.
2. Cook low & slow
- LOW: 7–8 hours
- HIGH: 4–5 hours
Until beef is very tender and shreds easily.
3. Shred the beef
Remove beef, shred with forks, then return it to the crockpot.
4. Add noodles
Stir in uncooked egg noodles and butter. Make sure noodles are mostly covered by liquid.
5. Finish cooking
Cook on HIGH for 20–30 minutes, stirring occasionally, until noodles are tender.
Tips
- If it gets too thick, add a splash of beef broth.
- For extra flavor, add a dash of Worcestershire sauce.
- You can swap cream of mushroom for cream of chicken if preferred.
- Want it creamier? Stir in a little sour cream at the end.
Optional Add-ins
- Mushrooms (fresh or canned)
- Frozen peas or carrots
- A little cream cheese for extra richness