The soup starts with browning some chopped roast and then tossing it in the slow cooker with some beef broth, onion soup mix, tomato paste and Worcestershire sauce. About 15 minutes before you are ready to serve the soup, toss in some egg noodles and let them cook until tender. I love that the noodles cook in the slow cooker!
This soup is SO delicious! It is hard to believe that something so simple can taste so good. Serve this with some crusty bread for a complete meal! Comfort food at its best.
Our favorite Slow Cooker
adapted from Southern Living Big Book of Slow Cooking
- 2 1/4 lb sirloin tip roast, cut into 1-inch cubes
- 1/4 cup flour
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 2 Tbsp canola oil
- 1 (1oz) envelope dry onion soup mix
- 4 cups beef broth
- 1 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 2 cups uncooked medium egg noodles
Combine roast, flour, salt and pepper in a large ziplock bag. Seal and shake to coat beef.
Heat oil in a large skillet over medium-high heat. Remove beef from ziplock bag, discard any excess flour mixture. Sauté beef until browned, about 5 minutes.
Place meat into slow cooker. Add onion soup mix, beef broth, tomato paste and Worcestershire sauce. Cook on LOW for 8 hours, until beef is tender.
Add noodles to slow cooker. Cover and cook on LOW for 15-30 minutes, until noodles are tender.