SLOW COOKER BEEF AND NOODLES

Depending on the day, sometimes I like my Beef and Noodles with more broth than other times. Feel free to adjust the liquid to your family’s preference and to your slow cooker. If you like a thicker recipe, use less liquid – and if you like it more like a soup, use more liquid. In my slow cooker, I used the initial can of beef broth mixed with soup mix, soup, and garlic – plus, I later added 8 cups (2 full cartons) of beef broth

Although my grandma and mom didn’t make their Beef and Noodles in the slow cooker, it’s my preferred method. I usually start the beef the night before so it’s nice and tender in the morning. I quickly shred it and add in some additional beef broth before going about my day. Then, about an hour before mealtime, I add the noodles. It really is that easy and you won’t believe how rich and flavorful this dish is until you try it!!

Slow Cooker Beef and Noodles

by Jamie @ Love Bakes Good Cakes

Prep Time: 5 minutes

Cook Time: 12+ hours

Yield: 8-10 servings

Ingredients 

2-3 lb. beef roast

1 can (14 oz.) reduced-sodium beef broth

1 envelope (from a 2.2 oz. box) beefy onion soup mix

1 can (10.5-10.75 oz.) cream of celery or mushroom soup, undiluted

3-4 cloves garlic, minced

6-8 cups beef broth or water, more if desired

1 pkg. (24 oz.) frozen home-style egg noodles

Salt and pepper, to taste

Instructions

1. In a large bowl, combine the beef broth, beefy onion soup mix, cream of mushroom soup, and garlic cloves. Set aside.
2. Place the roast in a 5-qt. (or larger) slow cooker. Add the soup mixture. Cover and cook for 8 hours or overnight on LOW, or until the beef shreds easily.
3. Read full recipes here >> https://www.lovebakesgoodcakes.com/slow-cooker-beef-noodles/

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