The Roast That's Been Living in Your Freezer Beef and Noodles, Crockpot Style
For the roast you keep staring at and thinking, what do I do with this?
I usually use an arm roast, because who knows what to do with those roasts, right? They sit in the freezer until you're standing there like, what do I do with this? This recipe is so simple.
What you'll need
- 1 roast (I usually use an arm roast)
- 1 packet Lipton Recipe Secrets Onion Soup & Dip Mix
- 1 can Campbell's Condensed Cream of Mushroom with Roasted Garlic Soup
- A little tiny bit of ranch seasoning
- About half a stick of Kerrygold Garlic & Herb Butter (the best)
- A little bit of water (how much? I don't know, I don't measure)
- Noodles: whatever kind you like. I've used spaghetti, fettuccine, all of them. Right now I'm obsessed with the Essenhaus Amish Egg Noodles, Extra Wide, from Walmart.
- Cornstarch, only if you need to thicken it
How I make it
- 1
Put the roast in the crockpot with the onion soup mix, cream of mushroom, ranch seasoning, butter, and a little water.
- 2
Cook on low for about 8 hours.
- 3
Before the 8 hours is up, take it all out, shred it up, and get rid of some of the fatty parts.
- 4
Throw it all back in the crockpot and let it cook a little longer.
- 5
Cook your noodles and mix them in.
Extra notes
Too liquidy? Put some cornstarch in a bowl (a couple tablespoons, maybe a third of a cup, I really have no idea). Mix in some of the juices from the crockpot until it's nice and smooth, pour it all back in, and let it simmer. Give it at least a half hour or so to thicken up.
