Beef and Noodles Crockpot (Print Version)
Hearty beef slow-cooked in gravy with egg noodles for a satisfying, family-friendly dinner.
# Ingredients:
→ Main
01 -
3-4 lb Chuck Roast, cut into small chunks
02 -
2 (1.41 oz) packages of Pioneer Roasted Beef Gravy Mix
03 -
1 can Cream of Mushroom Soup (can substitute with any cream soup)
04 -
24 oz package of Reames Frozen Homestyle Egg Noodles (alternatively use dried egg noodles)
05 -
4 cups Beef Broth
06 -
Garlic Powder, Onion Powder, Black Pepper to season
07 -
Salt to taste
08 -
Dried Parsley (optional for garnish)
# Steps:
01 -
Season the chuck roast with garlic powder, onion powder, and black pepper to ensure the meat is well coated.
02 -
In the crockpot, whisk together the gravy packets, cream of mushroom soup, and beef broth until smooth and combined.
03 -
Place the seasoned chuck roast into the crockpot, ensuring it is fully submerged in the liquid. Cover and cook on low for 8-9 hours or on high for 6-8 hours.
04 -
Once cooked, remove the chuck roast from the crockpot and shred it using two forks. Return the shredded beef to the crockpot.
05 -
Cook the Reames noodles according to the package instructions. Drain and add the cooked noodles to the crockpot, stirring to combine all ingredients. Adjust seasoning with salt if needed.
06 -
Garnish with dried parsley for a pop of color, if desired. Serve warm.
# Notes and Tips:
01 -
Noodles can be added directly to the crockpot in the last 1-2 hours of cooking, adjusting to personal preference for texture.
02 -
Store leftovers in an airtight container in the refrigerator for up to 4 days.