Don’t let a hectic work week deter you from a hearty homecooked meal! I’m a huge fan of all things slow cooker! A slow cooker is an alternative to fast food when your time is limited. Don’t feel bad about the nightly dinner juggle. The hardest thing about this dish maybe a toss up between opening a can or retrieving your cooker. With some planning and your favorite brand of slow-cooker, you can make sure your family gets a balanced meal with minimal effort.
Easy is the name of this game. Also, low and slow, is a cooking adage which means if you put meat on at a low temperature and cook it slowly you will end up with melt in your mouth. Low and slow works with most cooking methods for meat, be it a slow cooker, electric roaster, or oven.
This recipe is the first but won’t be the last slow cooked meals! I use mine year round. I like a nice hearty meal being ready after work in the fall and winter as well as not having to stand over a hot stove in the spring and summer. Walking in the door and being greeted by delicious food aromas is the closest you’ll ever get to being hugged by your food. I like hugs! What about you?
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- 2.5 - 5 lbs Beef Chuck Roast
- 1 Clove of garlic minced
- 3 Cans Condensed French Onion Soup
- ½ cup Water
- ½ lb Noodles ( I prefer egg noodles)
- Salt and Pepper to taste
- Season meat with salt and pepper to your liking
- Add water, meat, garlic and soup to cooker.
- Cook on low for 6 hours or on high for 4 hours
- In the last hour shred meat with a fork and stir in uncooked noodles.
- If you cannot get back to your dish in 7 hours, do not worry. The meat will keep on low and not burn.
Skip the noodles and turn this into a french dip sandwich. Shred beef and serve on a toasted crusty sandwich roll with provolone cheese. You can strain the juices to remove the onions or leave it in for a tasty dipping sauce.