How does tender, melt-in-your-mouth beef that’s been cooked low and slow in an oniony broth combined with softy, chewy homemade noodles sound? Great? I thought so! Excellent news – that’s exactly what I have for you here, and it’s alllll done in the slow cooker. Simple to make and so very easy to enjoy, this is one to keep in your recipe books so you can make it on repeat.

It seems like something involving shredded beef and homemade noodles would be complicated, but that couldn’t be further from the truth with this recipe. You start by cooking the beef and while it does cook for a long time, it only uses a couple of ingredients and the slow cooker does all the work for you.

You’ll want a chuck roast around three pounds and to flavor it you’ll simply use a can of beef consomme and a can of French onion soup. You combine those three things in the slow cooker and let it cook on low for at least eight hours, and up to ten wouldn’t hurt one bit. Once it’s easily shreddable (and full of beefy, onion flavor), you shred the meat, add some beef broth to the slow cooker, and start to work on the noodles.

Now, these aren’t noodles that you need any special rolling equipment for. These are rustic, homey, lumpy noodles, and there’s nothing else that tastes quite like them. You make them right on the counter while the broth and beef simmer – just mix up some flour, salt, a few eggs, and then roll out the dough and slice it into strips.

You drop those strips into the simmering broth, cover the slow cooker again, and let it bubble away for one more very patience-trying hour where the noodles plump up into pillowy, doughy perfection. The end result is comfort food as comfort food is meant to be – hearty, homey, and so darn delicious.