Description
A comforting dish that transforms simple ingredients into a hearty meal, perfect for busy weeknight dinners or cozy Sunday meals.
Ingredients
Scale
- 2 lbs beef chuck roast
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 8 oz egg noodles
- Fresh parsley for garnishing
Instructions
- Start by placing the beef chuck roast directly into the slow cooker.
- In a medium bowl, combine the cream of mushroom soup, beef broth, chopped onion, minced garlic, Worcestershire sauce, salt, and pepper. Stir until well mixed.
- Pour this creamy mixture over the beef in the slow cooker. Cover and cook on low for 6 to 8 hours.
- Once the cooking time is complete, carefully remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker.
- Cook the egg noodles according to the package instructions. After cooking, stir the noodles into the slow cooker, mix well, and let them absorb the flavors for a few minutes before serving. Garnish with fresh parsley.
Notes
Consider searing the beef before slow cooking for extra flavor. You can add vegetables like carrots or peas in the last hour for added nutrition.
- Prep Time: 15
- Cook Time: 360
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg