Description
The ultimate comfort food: tender shredded beef and thick egg noodles slow-cooked in a rich savory gravy. An easy dump-and-go dinner.
Ingredients
Scale
- 3 lbs Chuck Roast
- 24 oz Frozen Egg Noodles
- 4 cups Beef Broth
- 1 can Cream of Mushroom Soup
- 1 packet Onion Soup Mix
- 1 tbsp Worcestershire Sauce
Instructions
- Place beef chunks in slow cooker.
- Add broth, cream soup, onion mix, and seasonings.
- Cook on LOW for 7-8 hours until tender.
- Shred beef and stir in frozen noodles.
- Cook on HIGH for 45-60 mins until noodles are done.
Notes
- Noodles: Frozen noodles (like Reames) work best as they don’t get mushy.
- Meat: Chuck roast is essential for tenderness; do not use lean stew meat.
- Thickener: The starch from the noodles will thicken the gravy naturally.
- Prep Time: 10 minutes
- Cook Time: 9 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 Bowl
- Calories: 550 kcal
- Sugar: 2g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg
Keywords: Crockpot Beef and Noodles, Slow Cooker Beef and Noodles, Easy Dump Dinner, Beef and Noodles with Frozen Noodles, Comfort Food Recipe