Slow Cooker Beef & Noodles

Slow Cooker Beef & Noodles

This is one of those plans that help me to remember home. It's not really a dish we had frequently, yet it was a vital dish when my grandmother or mother made it! Sporadically, I make the noodles without any preparation like my grandmother and mother do … and different occasions, I simply get them solidified! 

Contingent upon the day, now and then I like my Beef and Noodles with more stock than different occasions. Don't hesitate to change the fluid to your family's inclination and to your moderate cooker. On the off chance that you like a thicker formula, utilize less fluid – and in the event that you like it progressively like a soup, utilize increasingly fluid. In my moderate cooker, I utilized the underlying container of meat stock blended in with soup blend, soup, and garlic – besides, I later included 8 cups (2 full containers) of hamburger stock – which yields what you find in these photos.

INGREDIENTS

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

INSTRUCTIONS

1. In a large bowl, combine the beef broth, beefy onion soup mix, cream of mushroom soup, and garlic cloves. Set aside.
2. 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.
3. 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.
4. 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.

This article is adapted from this site.