Beef and Mushrooms With Egg Noodles

Whip out your slow cooker! This recipe was rated 5 stars by our readers and it couldn't be easier. Just boil the egg noodles and spoon the beef and mushroom mixture from the slow cooker over the top.

Yield: Makes 4 to 6 servings
Recipe from Southern Living Food for Today

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Ingredients

  • 1 (10 3/4-oz.) can CAMPBELL'S Cream of Mushroom Soup
  • 1 cup SWANSON Beef Stock
  • 1/3 cup dry red wine
  • 1 (1-oz.) envelope dry onion soup mix
  • 1/2 teaspoon freshly ground pepper
  • 1 (8-oz.) package sliced baby portobello mushrooms
  • 1 (2-pound) boneless chuck roast, trimmed
  • 1/2 (16-oz.) package extra-wide egg noodles
  • 3 tablespoons chopped fresh parsley, divided

Preparation

  1. 1. Whisk together first 5 ingredients in a lightly greased 5-qt. slow cooker. Stir in mushrooms. Add roast to slow cooker. Cover and cook on HIGH 4 to 4 1/2 hours or until beef is tender and shreddable.
  2. 2. Meanwhile, prepare noodles according to package directions. Toss hot cooked noodles with 2 tablespoons parsley.
  3. 3. Spoon beef mixture over hot cooked noodles. Sprinkle with remaining 1 tablespoon parsley, and serve immediately.
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