Slow Cooker Beef and Noodles

  • 3 lb chuck roast
  • 1 (10.75 oz) can French Onion Soup
  • 1 (10.75 oz) can Beef Consomme
  • 4 cups beef broth
  • 1 cup sour cream (optional)
  • 2 cups all-purpose flour
  • 2 teaspoons salt
  • 3 large egg yolks
  • 1 large egg
  • 1/4 cup water
  1. Add roast to the insert of a 6-qt slow cooker. Add soup and consommé and cook on low for 8-10 hours.
  2. Remove roast to a platter or sheet pan and set aside briefly.
  3. Add broth to slow cooker and turn to high. Leave uncovered.
  4. Shred roast, then return meat to slow cooker. Cover and let cook while you make the noodles:
  5. On a clean work surface, mix together flour and salt with your fingers.
  6. Make a well in the center and add yolks and whole egg and break up eggs with your fingers. Again using your hands, work eggs into the dough.
  7. Add water 1 teaspoon at a time until dough holds together. Roll dough out to desired thickness, then cut into noodles of your desired width.
  8. Collect any scraps, re-roll, and cut into noodles once more.
  9. Drop noodles into slow cooker and continue cooking on high, covered, until noodles are plump and tender, about 1 hour.
  10. Stir in sour cream, if using, serve, and enjoy!

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