Crock Pot Beef and Noodles is made up of tender pieces of shredded beef in a salty broth mixed with thick and tender egg noodles. It’s a hearty, stick to your ribs Midwestern meal and with the help of a slow cooker, it couldn’t be easier to make.
Last March my husband, brother, and I spent a week in Indianapolis helping my son recover from surgery following chemotherapy for testicular cancer. We were looking for down home comfort food while we were there and we found it at 2 different places. First it was stuffed cabbage and pastrami sandwiches at Shapiro’s Deli and then Beef and Noodles at the Steer-in.
There’s no place in Charlotte to get a hearty Beef and Noodles meal like the Steer-in serves so I attempted to recreate it at home.
While this Crockpot Beef and Noodles doesn’t have as rich and intense a flavor as the Steer-in’s does, it is an easy, delicious meal that will have you going back for seconds.
How To Make Crock Pot Beef and Noodles
To make Crock Pot Beef and Noodles, place a 2 pound beef chuck roast in your slow cooker with a can of condensed mushroom soup, a can of beef broth, and a packet of dry onion soup mix, plus some garlic. Let it cook on low for a good 9-10 hours so that it gets super tender and the flavors really have time to develop.
Shred the beef, add a bag of frozen egg noodles and enough water to submerge the noodles. Season with salt and pepper to taste and cook 1 more hour.
Then you are ready to dig into some serious comfort food.
Recipe Tips
Many people prefer to cook the noodles separately as they can taste a little pasty when cooked in the slow cooker.
Also, some people find their noodles are not done after cooking for 1 hour on LOW. Depending on your slow cooker, it may take up to 2 hours for your noodles to fully cook.
More Crock Pot Noodle Recipes
- Slow Cooker Beef and Noodles with Mushrooms
- Crock Pot Chicken and Noodles
- Crock Pot Mississippi Chicken and Noodles
For more delicious Crock Pot recipes follow Spicy Southern Kitchen on Pinterest and Instagram.
More Slow Cooker Beef Recipes
- Slow Cooker Brisket Chili
- Crock Pot Balsamic Roast Beef
- Slow Cooker 3-Packet Roast
- Crock Pot Beef Tips and Gravy
- Slow Cooker Swiss Steak
Crock Pot Beef and Noodles
Equipment
Ingredients
- 1 (2-pound) beef chuck roast
- 1 envelope beefy onion soup mix, from a 2.2 ounce box
- 1 can condensed cream of mushroom soup,, undiluted
- 4 cloves garlic,, minced
- 1 (14-ounce) can beef broth
- 4-6 cups water
- 2 (12-ounce) packages frozen egg noodles
- salt and pepper to taste
- parsley for garnish,, optional
Instructions
- Place beef roast in slow cooker. Sprinkle onion soup mix on top. Add mushroom soup and garlic and smear on top of roast. Add beef broth.
- Put lid on crockpot and cook 9 to 10 hours on LOW.
- Remove lid and shred beef using 2 forks. Add noodles and enough water to mostly submerge the noodles. I try to use as little water as possible because I don’t want to water down the flavor. It’s ok if some of the noodles are sticking slightly out of the liquid. There is enough moisture and condensation in the crock pot to cook them thoroughly.
- Cook for 1 hour. Check for seasoning and add salt and pepper to taste.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted November 10, 2014.
Disclosure: This post contains affiliate links.
This is a classic in our kitchen and always welcomed! From young teenagers to older parents – it’s a hit! I’ve passed this recipe around to so many throughout the years. At 9:00am I was thinking about leftovers! :). Thank you for sharing this recipe!
FYI, just my opinion. I never put uncooked noodles in any recipe because all of that starch gets in that pot and stays there. I always cook my noodles, rinse ,drain and then put it in the pot. Turns out perfect every time.
I made this last night and it was totally awesome!!! Having leftovers tonight!!! Went by the recipe but agreed to cook noodles separately and cooked then in beef stock which gave a lot of beef taste … when done added to the crockpot with shredded beef!!! And of course served over mashed potatoes!!! Will definitely make this again!!! Thanks for the recipe!!!
HIGHLY RECOMMEND cooking the noodles separately. The noodles became like paste and the delicious meat and gravy/sauce tasted like starch. Such a waste of money and time 🙁
Is 14 ounces of liquid all for this recipe? It turned out good but, yes noodles went in last hour frozen and tasted raw. Also I added almost 48 ounces more beef broth due to hardly any liquid at all. Am I missing something on the liquid part
I also added more liquid, I used almost 2 cans of beef broth to the roast and then cooked noodles separately using the broth and juice from the crock pot and added almost 3 cups of water.
I just looked again, and the directions at the beginning say to cook for “1 Day 2 Hours 45 Minutes.” I’m thinking that perhaps the “1 Day” part actually accounts for the 9-10 hours (to cook the roast) part? I can’t imagine what else it could really mean.🤔