3-INGREDIENT CROCK POT BEEF AND NOODLES RECIPE
Tender shredded chuck roast and soft egg noodles come together in a savory French onion sauce for an easy slow cooker dinner.
Equipment
- 6-quart slow cooker
- two forks
- measuring cup
Ingredients
- 2½ pounds boneless beef chuck roast
- 2 10.5-ounce cans condensed French onion soup
- 12 ounces uncooked wide egg noodles
- Additional water: 1½ cups for cooking plus more only if needed.
Instructions
- Place the thawed chuck roast into a 6-quart slow cooker.
- Pour the condensed French onion soup over the beef and add 1½ cups of water.
- Cover and cook on LOW for 8 to 9 hours or HIGH for 5 to 6 hours, until the beef is fork-tender.
- Remove the roast and shred with two forks, discarding excess fat.
- Reserve any cooking liquid above approximately 3½ cups, then return the shredded beef to the slow cooker.
- Turn the slow cooker to HIGH. Stir in the uncooked egg noodles and press them into the cooking liquid.
- Cover and cook for 25 to 35 minutes, checking after 20 minutes and stirring gently once, until the noodles are tender.
- Add reserved cooking liquid as needed to loosen the sauce. Let stand uncovered for 5 minutes before serving.
Notes
- Use a well-marbled chuck roast for tender shredded beef.
- Keep the lid closed while the roast cooks.
- Add the egg noodles only after the beef has finished cooking.
- Cooking times may vary depending on your slow cooker.
- Refrigerate leftovers for up to four days.
- Keep the lid closed while the roast cooks.
- Add the egg noodles only after the beef has finished cooking.
- Cooking times may vary depending on your slow cooker.
- Refrigerate leftovers for up to four days.