Slow-Cooked Beef and Noodle Soup
A warm and comforting soup featuring tender beef, egg noodles, and a savory broth, perfect for family gatherings and cozy dinners.
Ingredients
Main Ingredients
- 2-3 pounds beef roast Tender after slow cooking.
- 1 can (14 oz) reduced-sodium beef broth Adds depth to the dish.
- 1 envelope beefy onion soup mix For aromatic flavor.
- 1 can (10.5-10.75 oz) cream of celery or mushroom soup, undiluted Gives creaminess.
- 3-4 cloves garlic, minced Infuses savory note.
- 6-8 cups beef broth or water Adjust based on desired richness.
- 1 package (24 oz) frozen home-style egg noodles Provides comforting texture.
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Combine beef broth, beefy onion soup mix, cream of celery or mushroom soup, and minced garlic in a large bowl. Stir well and set aside.
- Place the beef roast into a 5-quart (or larger) slow cooker. Pour the prepared soup mixture over the roast, ensuring complete coverage.
- Cover the slow cooker and set it on LOW for 8 hours or overnight for maximum tenderness.
Cooking
- After cooking time is up, shred the beef using two forks within the slow cooker.
- Add in 6-8 cups of beef broth or water, adjusting for desired richness. Cover and continue cooking on LOW for an additional 8 hours.
- Just before serving, stir in frozen egg noodles and season with salt and pepper to taste. Increase the heat to HIGH and let simmer for one final hour until noodles are tender.
Notes
To enhance flavor, consider browning the beef roast before cooking. Adding diced carrots or celery or red pepper flakes can also elevate the dish. Avoid opening the slow cooker too often.