recipes

EASY SLOW COOKER BEEF AND NOODLES

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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. 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.
  4. 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.

 

NUTRITION INFORMATION: Yield: 7-9

Amount Per Serving: Calories: 678

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Total Fat: 23g

Saturated Fat: 8g

Cholesterol: 178mg

Sodium: 1237mg

Fiber: 4g

Sugar: 4g

Protein: 47g

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