SLOW COOKER BEEF AND NOODLES

Prep time: 5 mins | Cook time: 12 hrs | Yield: 8-10

My husband loves beef and noodles. He can eat it every day! I met him about ten years ago in our favourite noodle house. He came to me and said the most awkward pick-up line. And the rest is history. When we got married, I made sure to learn his favourite dish.

I let the roast cook in the soup mixture overnight so the next day it’s nice and tender. In the morning, I shred the chicken and add more broth, and an hour before mealtime, I add the noodles. This sure is a no-fuss. And nothing beats coming home to a comforting, rich, and flavorful meal after a long day.

INGREDIENTS

2-3 pounds beef roast

1 can (14 ounces) reduced-sodium beef broth

1 envelope (from a 2.2 ounces box) beefy onion soup mix

1 can (10.5-10.75 ounces) cream of celery or mushroom soup, undiluted

3-4 cloves garlic, minced

6-8 c. beef broth or water, more if desired

1 pkg. (24 ounces) frozen home-style egg noodles

Salt and pepper, to taste

HOW TO MAKE SLOW COOKER BEEF AND NOODLES

Step 1: Combine the beef broth, beefy onion soup mix, cream of mushroom soup, and garlic cloves in a large bowl. Set aside.

Step 2: In a 5-quart or large slow cooker, add the roast, then the soup mixture. Cover with the lid and set on low. Cook for 8 hours or overnight until the beef is fork-tender.

Step 3: In the next day, shred the beef, then add 6 to 8 cups of beef broth and water to it.

Step 4: Add the egg noodles, and season with salt and pepper an hour before serving. Cook on high for another hour until the noodles are tender, covered.

NUTRITION FACTS:

Amount Per Serving: Calories: 678 | Total Fat: 23g | Saturated Fat: 8g | Cholesterol: 178mg | Sodium: 1237mg | Fiber: 4g | Sugar: 4g | Protein: 47g

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