Ingredients
- 1.5–2 lbs beef chuck roast (cut into large chunks)
- 1 packet onion soup mix
- 3–4 cups beef broth
- 1 can (10.5 oz) cream of mushroom soup
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp dried thyme (optional)
- 12 oz egg noodles
- 2 tbsp butter
- Salt to taste
- Fresh parsley (optional, for garnish)
🍲 Instructions
1. Prep the beef
Place the beef chunks in your crockpot. Sprinkle the onion soup mix, garlic powder, pepper, and thyme over the top.
2. Add liquids
Pour in the beef broth and add the cream of mushroom soup. Stir lightly to combine.
3. Slow cook
Cover and cook:
- Low: 7–8 hours
- High: 4–5 hours
The beef should be very tender and easy to shred.
4. Shred the beef
Remove the beef, shred it with two forks, then return it to the crockpot.
5. Add noodles
Stir in the egg noodles and butter. Make sure noodles are mostly submerged.
- Cook on High for 20–30 minutes, or until noodles are tender.
- Stir occasionally to prevent sticking.
6. Final touches
Taste and adjust salt if needed. Garnish with parsley if you like.
🧡 Tips for Best Results
- For extra richness: Add a splash of heavy cream at the end.
- Thicker sauce: Mix 1 tbsp cornstarch with 2 tbsp water and stir in.
- Flavor boost: A dash of Worcestershire sauce goes a long way.
- Veggie add-ins: Mushrooms or peas work great.
🍽️ Serving Ideas
Serve hot with:
- Crusty bread
- Mashed potatoes (for extra comfort)
- A simple green salad for balance