Slow Cooker 4-Ingredient Beef and Noodles
Slow Cooker 4-Ingredient Beef and Noodles is pure comfort food made with tender shredded beef, rich savory gravy, and wide egg noodles. With no browning step and just four ingredients, it is an easy, cozy dinner that feeds a crowd.
Ingredients
- 2 1/2 to 3 pounds beef chuck roast Excess fat trimmed away
- 2 10.5-ounce cans condensed cream of mushroom soup Do not dilute
- 1 1-ounce packet dry onion soup mix
- 12 ounces dried wide egg noodles
Instructions
- Place the chuck roast in the bottom of a 5- to 6-quart slow cooker, cutting it into 2 or 3 large chunks if it is especially thick so it sits in a fairly even layer.
- In a medium bowl, stir together both cans of condensed cream of mushroom soup and the dry onion soup mix until mostly smooth.
- Pour the soup mixture evenly over the roast and spread it around so the meat is well coated; do not add water.
- Cover and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and shreds easily with a fork.
- Use two forks to shred the beef right in the slow cooker and mix it into the gravy, tasting before adding only a pinch of salt and pepper if needed.
- About 20 minutes before serving, cook the wide egg noodles on the stovetop according to the package directions until just al dente, then drain well without rinsing.
- Gently fold the hot drained noodles into the shredded beef and gravy until coated; if the mixture is unusually thick, stir in a splash or two of hot water or beef broth.
- Turn the slow cooker to WARM and let everything sit together for 5 to 10 minutes before serving.
Notes
Store leftovers in a covered container in the refrigerator for a few days. Reheat gently on the stovetop over low heat with a spoonful or two of water or beef broth, or microwave covered loosely in short bursts, stirring between heating.
Nutrition
Calories: 675kcal
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