Slow Cooker Beef and Noodles Recipe
A hearty Slow Cooker Beef and Noodles Recipe made with tender beef roast, savory broth, creamy soup, garlic, and thick homestyle egg noodles.
Print
Pin
Servings: 10
Ingredients
- 2 to 3 lb beef roast
- 1 can reduced-sodium beef broth 14 oz
- 1 envelope beefy onion soup mix from a 2.2 oz box
- 1 can cream of celery or cream of mushroom soup 10.5 to 10.75 oz, undiluted
- 3 to 4 cloves garlic minced
- 6 to 8 cups beef broth or water plus more if desired
- 1 package frozen home-style egg noodles 24 oz
- Salt to taste
- Black pepper to taste
Instructions
Prepare the soup mixture.
- In a large mixing bowl, combine the reduced-sodium beef broth, beefy onion soup mix, cream of celery or cream of mushroom soup, and minced garlic. Stir until evenly combined.
Place the beef in the slow cooker.
- Place the beef roast in a 5-quart or larger slow cooker.
Add the soup mixture.
- Pour the prepared soup mixture over the beef roast, ensuring the roast is evenly coated.
Cook the beef.
- Cover the slow cooker and cook on LOW for 8 hours, or overnight, until the beef is tender and shreds easily.
Shred the beef.
- Once the beef is fully tender, use two forks to break the roast apart into shreds or small pieces directly in the slow cooker.
Add additional liquid.
- Add 6 to 8 cups of beef broth or water to the slow cooker. Stir to combine the shredded beef with the cooking liquid.
Continue cooking.
- Cover and continue cooking on LOW for an additional 8 hours.
Add the noodles.
- Approximately 1 hour before serving, add the frozen home-style egg noodles to the slow cooker.
Season the dish.
- Add salt and black pepper to taste. Stir gently to distribute the noodles and seasoning evenly.
Cook the noodles.
- Cover and cook on HIGH for approximately 1 hour, or until the noodles are tender.
Adjust consistency if needed.
- If the beef and noodles are thicker than desired, add additional beef broth or water until the preferred consistency is reached.
Serve.
- Serve warm, garnished with additional black pepper if desired.
Notes
To make this recipe gluten-free, use a certified gluten-free beef roast with no added marinades, fillers, or seasoning blends.
Replace the beefy onion soup mix with a certified gluten-free onion soup mix or homemade gluten-free seasoning blend.
Use certified gluten-free cream of celery or cream of mushroom soup, as many canned cream soups contain wheat-based thickeners.
Choose certified gluten-free beef broth, especially if using additional broth instead of water.
Replace the frozen home-style egg noodles with gluten-free egg noodles, gluten-free pasta, or another certified gluten-free noodle suitable for slow cooking.
Cook gluten-free noodles carefully, as they may soften faster than traditional egg noodles. Add them near the end and check frequently for tenderness.
Use clean utensils, bowls, cutting boards, and slow cooker inserts to prevent cross-contamination if preparing this recipe for someone with celiac disease or gluten sensitivity.