Creamy Slow Cooker Beef and Noodles

My aunt made this for Sunday supper and it completely stole the show. It is unbelievably creamy and the savory meat is perfectly fork tender.

Ingredients

• 2½ lbs beef chuck roast
• 1 can (10.5 oz) cream of mushroom soup
• 4 cups beef broth
• 1 small onion, diced
• 1 cup baby carrots, chopped
• 12 oz egg noodles
• Salt and black pepper to taste

Instructions

1. Place the chuck roast in the slow cooker.
2. Add the onion and carrots around the roast.
3. Mix the cream of mushroom soup with the beef broth and pour over the meat.
4. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours.
5. Remove the beef and shred it with two forks.
6. Return the shredded beef to the slow cooker and stir well.
7. Add the egg noodles and stir to coat them in the sauce.
8. Cook on HIGH for an additional 20–30 minutes, until the noodles are tender.
9. Season with salt and pepper to taste before serving.

Serving Suggestions

• Serve with warm dinner rolls or crusty bread.
• Pair with green beans or a side salad.
• Sprinkle with fresh parsley before serving.

Tip: For an even creamier texture, stir in ½ cup sour cream just before serving.