Ingredients
The following ingredients have 6 Servings
- 3 lb chuck roast
- 1 (10.75 oz) can French Onion Soup
- 1 (10.75 oz) can Beef Consomme
- 4 cups beef broth
- 1 cup sour cream (optional)
- 2 cups all-purpose flour
- 2 teaspoons salt
- 3 large egg yolks
- 1 large egg
- 1/4 cup water
Instruction
- Add roast to the insert of a 6-qt slow cooker. Add soup and consommé and cook on low for 8-10 hours.
- Remove roast to a platter or sheet pan and set aside briefly.
- Add broth to slow cooker and turn to high. Leave uncovered.
- Shred roast, then return meat to slow cooker. Cover and let cook while you make the noodles:
- On a clean work surface, mix together flour and salt with your fingers.
- Make a well in the center and add yolks and whole egg and break up eggs with your fingers. Again using your hands, work eggs into the dough.
- Add water 1 teaspoon at a time until dough holds together. Roll dough out to desired thickness, then cut into noodles of your desired width.
- Collect any scraps, re-roll, and cut into noodles once more.
- Drop noodles into slow cooker and continue cooking on high, covered, until noodles are plump and tender, about 1 hour.
- Stir in sour cream, if using, serve, and enjoy!
