I love this recipe. It’s something you can put on in the morning while the kiddo is still sleeping and finish-up closer to dinner time. I have done steps 1 – 3 at 6AM and come home at 5PM to finish it up. Whether you cook the beef for 8 hours or ten hours, it’s fine. The only part of this you truly care about not over-cooking are the noodles.
- 2-3 lbs beef-roast
- 1 envelope beefy onion-soup mix (from a 2.2 oz box)
- 1 can reduced-sodium beef broth (14 oz)
- 4 cloves garlic, minced
- 1 can cream of celery soup, undiluted (10.5-10.75 oz)
- 24 oz frozen home-style egg noodles. These are the thicker noodles in the frozen section. Reames is the most famous brand. Do not use regular dry egg noodles. They aren’t even close.
- 8 cups beef broth or water
- salt and pepper, to taste
- In a bowl, combine the can of beef broth, onion-soup mix, cream of celery soup & garlic cloves. Put aside.
- Add beef roast to slow-cooker.
- Top with your soup mixture. Cover & cook for 8 hours on LOW, or until the beef melts easily.
- Remove the roast carefully from your slow cooker and set aside.
- Add your broth to the slow cooker and turn it on high.
- Shred the roast in a mixer or with two forks and then return back to your slow cooker.
- Add your Reames® Frozen Homestyle Egg Noodles and stir until the noodles are covered in liquid.
- Cook on high for 60-90 minutes.
- Salt and pepper to your taste.
You can also modify this recipe by adding things like carrots or peas. If you add chunks of raw carrot, add them at the beginning with your roast. If you want something faster, you can add a bag frozen peas and carrots with your noodles at the end.