This is one of those recipes that remind me of home. It’s not necessarily a dish we had often, but it was a memorable dish when my grandma or mom made it! Occasionally, I make the noodles from scratch like my grandma and mom do … and other times, I just buy them frozen!

Depending on the day, sometimes I like my Beef and Noodles with more broth than other times. Feel free to adjust the liquid to your family’s preference and to your slow cooker. If you like a thicker recipe, use less liquid – and if you like it more like a soup, use more liquid. In my slow cooker, I used the initial can of beef broth mixed with soup mix, soup, and garlic – plus, I later added 8 cups (2 full cartons) of beef broth – which yields what you see in these pictures.

SLOW COOKER BEEF AND NOODLES
   
Prep Time 5 mins   Cook Time 12 hrs  Serves 8-10     ADJUST SERVINGS

Hearty, and stick-to-your-ribs, this Slow Cooker Beef & Noodles is a cinch to make!

INGREDIENTS

2-3 lb. beef roast
1 can (14 oz.) reduced-sodium beef broth
1 envelope (from a 2.2 oz. box) beefy onion soup mix
1 can (10.5-10.75 oz.) cream of celery or mushroom soup, undiluted
3-4 cloves garlic, minced
6-8 cups beef broth or water, more if desired
1 pkg. (24 oz.) frozen home-style egg noodles
Salt and pepper, to taste

INSTRUCTIONS

In a large bowl, combine the beef broth, beefy onion soup mix, cream of mushroom soup, and garlic cloves. Set aside.
Place the roast in a 5-qt. (or larger) slow cooker. Add the soup mixture. Cover and cook for 8 hours or overnight on LOW, or until the beef shreds easily.
In the morning, break beef apart and add 6 -8 cups of beef broth or water. Cover and continue to cook an additional 8 hours on LOW.
An hour before you eat, add egg noodles, salt and pepper. Cover and cook for an additional hour on HIGH or until noodles are tender.
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