Prep Time: 5 mins | Cook Time: 12 hrs | Total Time: 12 hrs 5 mins | Yield: 8 to 10 Servings
This dish is going to be worth all your time and effort, I promise you! If you have a lot of time to spare, then this will be the perfect recipe for you to make! This will be the most tender beef you will ever eat and the broth, oh, man, the broth is divine! Have a wonderful day, friends. Enjoy!
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 cups beef broth or water, more if desired
1 pkg. (24 ounces) frozen home-style egg noodles
Salt and pepper, to taste
Step 1: Add the beef onion soup mix, beef broth, garlic cloves, and cream of mushroom soup in a large mixing bowl. Stir until well combined.
Step 2: In a 5-quart slow cooker, add the roast.
Step 3: Pour the mixture over the roast inside the slow cooker.
Step 4: Cover the slow cooker and cook on a low setting for about 8 hours to overnight until the meat is fork-tender.
Step 5: Shred the meat and pour in about 6 to 8 cups of water or beef broth. Stir until just mixed.
Step 6: Cover the slow cooker and cook for another 8 hours.
Step 7: Add the egg noodles and season with more salt and pepper to taste.
Step 8: Cover the slow cooker and cook the noodles for 1 hour more on a high setting until firm to bite.
Step 9: Serve hot and enjoy!
Calories: 678 | Total Fat: 23g | Saturated Fat: 8g | Cholesterol: 178mg | Sodium: 1237mg | Fiber: 4g | Sugar: 4g | Protein: 47g