Description
There’s nothing like coming home to the aroma of tender beef slow-simmered in savory gravy. This hearty classic is my snow-day comfort, turned weeknight win thanks to the magic of a slow cooker. Whether it’s childhood nostalgia or your first time making it, this dish wraps you in comfort with every bite. Minimal prep, max reward—this is dinner done right.
Ingredients
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2 lbs chuck roast or stew beef, cubed
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1 packet onion soup mix
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1 can cream of mushroom soup (10.5 oz)
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3 cups beef broth
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1 tsp garlic powder
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Salt & pepper to taste
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12 oz egg noodles
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Fresh parsley (optional)
Instructions
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Prep the Beef: Trim and cube chuck roast. Optional: sear in oil for 2 mins per side for richer flavor.
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Layer in Cooker: Add beef, sprinkle soup mix, dollop cream soup, pour in broth. Add garlic powder. No stirring yet!
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Slow Cook: Cover and cook on LOW 7–8 hours or HIGH 4–5 hours, until beef shreds easily.
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Shred & Thicken (if needed): Shred beef in pot. If thin, add cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and cook 15 mins on HIGH.
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Noodle Time: Cook egg noodles al dente. Stir into beef just before serving.
Notes
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Chicken Swap: Use boneless thighs + thyme & lemon.
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Veggie Version: Add mushrooms, carrots, peas; use veggie broth.
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Spicy Kick: Add jalapeño + smoked paprika.
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Gluten-Free: Use GF noodles and soup.
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Potato Style: Add diced potatoes last 2 hours instead of noodles.
- Prep Time: 10 mins
- Cook Time: 7–8 hrs (LOW)
Nutrition
- Calories: 460 per serving
- Fat: 22g
- Carbohydrates: 32g
- Protein: 35g