Crockpot Beef and Noodles
Tender slow cooked chuck roast, thick savory gravy, and hearty homestyle egg noodles come together in this cozy Crockpot Beef and Noodles recipe. Serve it over mashed potatoes with corn and biscuits for the ultimate Midwest comfort food dinner.
Servings 8
Ingredients
- 3-4 lb Chuck Roast
- 1-2 tsp Salt, Pepper Garlic Blend Seasoning there are many varieties, use any you like
- 1 tbsp Cooking Oil for searing the roast
- 2 Packets of Beef Gravy Mix
- 1 Yellow Onion, Diced
- 1 Can of Low sodium Cream of Mushroom Soup you can substitute with any cream soup you like
- 4 Cups Low Sodium Beef Broth
- 24 oz Package of Reames Frozen Homestyle Egg Noodles or you can use dried egg noodles
- Salt to taste if needed
Instructions
- Season the roast with the salt, pepper, garlic blend. I do not measure, just make sure it is well seasoned.
- Sear the roast in the oil for about 5 minutes per side. (This step is optional).
- In the crockpot, add the onions and 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 high for 6-8.
- When it is done, remove the meat and shred it with two forks.
- Add in the noodles and the shredded beef. Cook on high for at least an hour or until the noodles are cooked. You can also just cook the noodles separately and add them in, which is much quicker!
- Season with salt and pepper if needed. Serve hot and enjoy!