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Ingredients
- 10 3/4 ounces French Onion Soup, Condensed, Canned
- 5 1/2 cups Beef Bone Broth/Stock
- 3 pounds quarter Boneless Beef Chuck
- 1/2 teaspoons Salt
- 1/2 teaspoons Black Pepper
- 24 ounces Egg Noodles, Frozen
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 1.5 cups
- 384 Calories
- 9g Total Fat
- 3g Sat Fat
- 0g Trans Fat
- 145mg Cholesterol
- 661mg Sodium
- 40g Total Carb
- 0g Fiber
- 3g Total Sugars (Includes 0g Added Sugars)
- 34g Protein
- 10 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Visit Recipes That Crock for same day cooking instructions.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide the onion soup and broth among the indicated number of gallon freezer bags.
- Season the beef with the salt and pepper and divide among the bags of broth.
- Divide the noodles among the indicated number of quart freezer bags.
- Label all bags. Freeze together.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Add the roast to the slow cooker.
- Cook on low for 8-10 hours.
- Shred the beef removing any visible fat.
- Add the egg noodles and stir well.
- Cook on high for 60-90 minutes, occasionally checking noodles for doneness.