Slow Cooker Beef & Noodles
Toss a big roast in your crockpot or use leftovers from yesterday's roast, and you've almost got this easy Slow Cooker Beef and Noodles ready for dinner!
Ingredients
- 4-5 pound boneless beef chuck roast
- 3 carrots peeled and roughly chopped
- 1 onion quartered
- 2 10-3/4 ounce cans cream of mushroom soup
- 10-3/4 ounce can cream of celery soup
- 1-1/4 cup milk
- 3 cloves garlic minced
- 1/2 to 1 24- ounce package of Reames' frozen egg noodles
Instructions
- Place roast in a 6-quart slow cooker. Surround with vegetables.
- In a large bowl, combine canned soups, milk, and garlic. Whisk to mix well. Pour over roast and vegetables.
- Cover and cook on high for 6-8 hours.
- Using 2 forks, roughly shred the roast into smaller pieces. Add frozen noodles to slow cooker, stir gently to mix.
- Cover and cook on high an additional 20-30 minutes, until the noodles are done.
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