Beef and Noodles in the Crockpot
These hearty Beef and Noodles in the Crockpot are an easy way to get dinner on the table, and your whole family is sure to love them!
Servings 6
Ingredients
- 3-4 lb Chuck Roast, cut into small chunks
- 2 (1.41 oz) Packages of Pioneer Roasted Beef Gravy Mix
- 1 Can of Cream of Mushroom Soup can substitute with any cream soup you like
- 24 oz Package of Reames Frozen Homestyle Egg Noodles or you can use dried egg noodles
- 4 Cups Beef Broth
- Garlic Powder, Onion Powder, Black Pepper to season the roast
- Salt to taste if needed
- Dried Parsley optional for garnish
Instructions
- Season the roast with the garlic powder, onion powder and black pepper. I do not measure, just make sure it is well seasoned.
- In the crockpot, mix together the gravy packets, the cream of mushroom soup and the beef broth. Whisk until well combined.
- Place the roast in the crockpot and make sure it is all covered with the liquid.
- Cook on low for 8-9 hours or on low for 6-8.
- When it is done, remove the meat and shred it with two forks then return it to the crockpot.
- Prepare the Reames noodles according to the package directions. Once they are done cooking, add them into the crockpot and stir everything well. Season to taste if needed and add the parsley for a pop of color if desired.
Notes
You can also add the noodles into the crockpot for 60-90 minutes on high during the last 1-2 hours of cooking. I did not have time the day I made these. Some people, though, do not like the texture when doing it that way. I have never had a problem, but it is personal preference.
These can be store in the fridge in a sealed container for up to 4 days.