Beef and Noodles in the Crockpot (Print Version)
Chuck roast chunks slow cooked with Pioneer Roasted Beef Gravy Mix, cream of mushroom soup, and beef broth, shredded and served over Reames egg noodles.
# Ingredients:
→ For the Crockpot
01 -
3 to 4 lb chuck roast, cut into small chunks
02 -
Garlic powder, onion powder, black pepper (to season the roast)
03 -
2 (1.41 oz) packages Pioneer Roasted Beef Gravy Mix
04 -
1 can cream of mushroom soup (can substitute with any cream soup you like)
05 -
4 cups beef broth
→ For the Noodles
06 -
24 oz package Reames frozen homestyle egg noodles (or dried egg noodles)
07 -
Salt to taste (if needed)
08 -
Dried parsley for garnish (optional)
# Instructions:
01 -
Season the chuck roast chunks generously with garlic powder, onion powder, and black pepper. Don't measure - just make sure it's well seasoned all over.
02 -
In the crockpot, mix together both packages of gravy mix, the cream of mushroom soup, and the beef broth. Whisk until everything is well combined and smooth.
03 -
Place the seasoned roast chunks in the crockpot, making sure all the pieces are covered with the liquid.
04 -
Cook on low for 8 to 9 hours, or on high for 6 to 8 hours, until the beef is fall-apart tender.
05 -
When the beef is done, remove it from the crockpot and shred it with two forks. Return the shredded beef to the crockpot and stir it into the gravy.
06 -
Prepare the Reames noodles according to package directions - usually boiling them in salted water for about 20 minutes. Drain the noodles.
07 -
Add the cooked noodles to the crockpot with the shredded beef and gravy. Stir everything together well. Taste and add salt if needed. Sprinkle with dried parsley for a pop of color if you like. Serve hot!
# Notes:
01 -
Chuck roast is perfect for slow cooking - it gets incredibly tender and flavorful.
02 -
Reames frozen egg noodles are thicker and heartier than dried noodles, but either works.
03 -
The gravy mix does a lot of the flavoring work, so this is super easy!
04 -
Cook the noodles separately, not in the crockpot, so they don't get mushy.
05 -
You can use any cream soup you like - cream of chicken, celery, or mushroom all work great.
06 -
Store leftovers in an airtight container in the fridge for up to 3 days. The noodles will absorb liquid as they sit, so you may want to add a splash of broth when reheating.