Easy Slow Cooker Beef and Noodles

By ccavaletti

Ingredients

• 1 (2 lb) beef chuck roast
• 1 envelope beefy onion soup mix from a 2.2 oz box
• 1 can condensed cream of mushroom soup (I used cream of celery)
• 1 heaping Tbsp minced garlic
• 1 (14-oz) can beef broth
• 3-5 cups water
• 1 (12 oz) package Reames Frozen Egg Noodles (There weren't enough noodles. Either double this or use a package of regular egg noodles)
• salt and pepper to taste
• parsley for garnish, optional

Details

Servings 8
Adapted from

Preparation

Step 1

Place beef roast in slow cooker. Sprinkle onion soup mix on top. Add mushroom soup and garlic and smear on top of roast. Add beef broth.

Cover and cook 9 to 10 hours on low.

Remove lid and shred beef using 2 forks. Add noodles and enough water to mostly submerge the noodles.

Cook for 1 hour. Check for seasoning and add salt and pepper to taste.

From the internet: Simple as That