Description
This hearty slow-cooked beef noodle soup is perfect for family dinners.
Ingredients
Scale
- 2 – 3 pounds beef roast
- 1 can reduced-sodium beef broth (14 oz.)
- 1 envelope beefy onion soup mix (from a 2 oz. box)
- 1 can cream of celery or mushroom soup, undiluted (10 oz.)
- 3 – 4 cloves garlic (minced)
- 6 – 8 cups beef broth or water (more if desired)
- 1 package frozen home-style egg noodles (24 oz.)
- Salt and pepper (to taste)
Instructions
- In a large bowl, combine the beef broth, beefy onion soup mix, cream of mushroom soup, and garlic cloves. Set aside.
- Place the roast in a 5-quart (or larger) slow cooker. Add the soup mixture. Cover and cook for 8 hours or overnight on LOW, or until the beef shreds easily.
- In the morning, break beef apart and add 6 – 8 cups of beef broth or water. Cover and continue to cook an additional 8 hours on LOW.
- An hour before you eat, add egg noodles, salt and pepper. Cover and cook for an additional hour on HIGH or until noodles are tender.
Notes
- This recipe can be adjusted for your preferred level of broth.
- Make sure to shred the beef well for better integration with the noodles.
- Prep Time: 15 minutes
- Cook Time: 16 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 90mg