Crockpot Beef and Noodles

Welcome back friends to the Cheeky Kitchen Blog.

Where we try to make your life as easy as possible when it comes to serving food to your tribe. 

With all the fancy gadgets in the kitchen these days, let’s pull out the tried and true hero of meals for busy families across the globe. The infamous crockpot! One of the first gadgets we all fell in love with to make life easier. 

Crockpot Beef and Noodles bring simplicity back to the kitchen without substituting the flavor we want. Nothing bland about this meal and it only has just a few simple ingredients. The prep time is five minutes which most of us can spare in the morning, while it slowly cooks on low all day so you can go about your life and come to the kitchen when it’s time to remove the top and get hit with an incredible aroma. 

Can I make this in an instant pot?

If you want this recipe right away or don’t own a crockpot; you can certainly use an instant pot. Just be careful with cook time. Another option is to use a large dutch oven to slow cook on the lowest setting in your oven. We do not recommend this method if no one will be in the house during the cooking process to monitor. 

What should I serve with this Crockpot Beef and Noodles?

There are endless options of sides or appetizers that blend with these flavors; just depends on how detailed you want to get. Adding steamed broccoli either on the side or for the last 30 minutes of cooking is a crowd favorite. If your noodles aren’t enough carbs for you (which we are totally team carb) then heat up some Italian bread or garlic bread to soak up the extra juices that have collected in the bottom of your pot. 

INGREDIENTS :

2-3 pounds beef roast

1 can (14 ounces) beef broth

1 package beefy onion soup mix

1 can 10.75 oz cream of celery or mushroom soup

2 tbsp. Minced garlic

3 cups beef broth

1 pkg. egg noodles, cooked as directed

Salt and pepper, to taste

INSTRUCTIONS :

In a medium sized bowl add the beef onion soup mix, beef broth, minced garlic, and cream of mushroom soup. Stir until well combined.

Add your roast to the slow cooker.

Pour the mushroom soup mixture over the roast.

Cover the slow cooker and cook on a low setting for about 8 hours or high for 4 hours.

Check that the meat is fork-tender.

Using forks shred the meat to bite sizes, pour in about 3 cups beef broth. Stir until just mixed.

Cover the slow cooker and cook for 3 hours on low or 1 hour on high.

Prepare the egg noodles as directed on the package.

Add the egg noodles to the crock pot and toss to combine.

Cover the slow cooker and simmer for 1 hour.

Garnish and enjoy!