Slow Cooker Beef and Noodles
Slow Cooker Beef and Noodles is the best comfort food. The beef cooks tender in a delicious liquid broth to create a delicious meal idea.
Servings: 6 - 8
Ingredients
- 3-4 pound beef chuck roast
- 1 medium onion diced
- 3 cloves garlic minced
- 2 cups beef broth
- 1 can 10.5 ounce cream of mushroom soup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 bay leaves
- 12 ounce wide egg noodles
- Chopped fresh parsley for garnish, optional
Instructions
- Place the beef chuck roast in the slow cooker.
- In a bowl, mix together diced onion, minced garlic, beef broth, cream of mushroom soup, Worcestershire sauce, Italian seasoning, garlic powder, onion powder, salt, and pepper.
- Pour this mixture over the roast in the slow cooker. Add bay leaves.
- Cover and cook on low for 8-10 hours or on high for 5-6 hours, until the beef is tender and easily shreds.
- About 30 minutes before serving, remove the bay leaves and shred the beef in the slow cooker using two forks.
- Cook the egg noodles separately according to package instructions to al dente.
- Drain the noodles and add them to the slow cooker with the shredded beef. Stir gently to combine.
- Serve warm, garnish with fresh parsley, if desired. Enjoy!
Notes
Thickening: If you prefer a thicker gravy, you can make a slurry with 2 tablespoons of cornstarch and 1/4 cup cold water. Stir this into the beef mixture about 30 minutes before serving.
Refrigerate any leftovers in an airtight container for up to 5-6 days.
Nutrition
Calories: 540kcal | Carbohydrates: 21g | Protein: 50g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 175mg | Sodium: 1282mg | Potassium: 976mg | Fiber: 2g | Sugar: 2g | Vitamin A: 63IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 6mg
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