Crock Pot Beef and Noodles

Share on YummlyShare on Google+Pin on PinterestShare on StumbleUponTweet about this on TwitterShare on Facebook

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.

Beef and Noodles cooked in a crock pot. Perfect comfort food for the cooler weather.

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.

Beef and Noodles cooked in the slow cooker. An easy meal that's perfect comfort food for the cooler weather.

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.

 

Slow Cooker Beef and Noodles. Great comfort food for cooler weather.

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.

egg noodles

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.

Beef and Noodles cooked in the crock pot. Easy and delicious!

 For more delicious Crock Pot recipes follow Spicy Southern Kitchen on Pinterest and Instagram.

Crock Pot Beef and Noodles
 
Tender pieces of shredded beef in a salty broth with egg noodles. This is stick to your ribs comfort food.
Recipe type: Main Dish
Serves: 8
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 can (14-ounce) beef broth
  • 4-6 cups water
  • 2 (12 ounce) packages frozen egg noodles
  • salt and pepper to taste
  • parsley for garnish, optional
Instructions
  1. 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.
  2. Put lid on crockpot and cook 9 to 10 hours on LOW.
  3. 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.
  4. Cook for 1 hour. Check for seasoning and add salt and pepper to taste.

Disclosure: This post contains affiliate links.

Share on YummlyShare on Google+Pin on PinterestShare on StumbleUponTweet about this on TwitterShare on Facebook

84 thoughts on “Crock Pot Beef and Noodles

  1. Did not care for this. The beef itself tasted good but I too had mushy and starchy noodles. Mine were cooking on high for 2 1/2 hours. I had stirred them in carefully and even stirred some more while cooking and added some extra water. I have never used any kind of frozen noodles. If I do try to make this again the noodles will be prepared separately and added to the beef when it is time to eat.

  2. I saw this post and had to try because I LOVE these noodles so any excuse to use them I do. i am not a beef fan but do eat it on occasion also do not know the recipe this is emulating. I was slightly disappointed with the lack of depth in flavor this had, though is a dish I will make again. I am wondering if adding caramelized onions to this would it give it more depth also adding vegetables (carrots, spinach and mushrooms). Just a thought.

  3. Just awful…threw the whole thing away. It would be 10 times better to just prepare wide egg noodles on your stove separately…and then add those at the end. It was like a big pot of paste with those frozen noodles. Blah.

  4. Looks good but not sure of amount of noodles to use steps say one recipe says two any help with that would be appreciated. Thank you

  5. I made this tonight with the addition of a package of brown gravy mix which was great over mashed potatoes. For those who complained that the dish was “mushy”, I think the problem lays with the cooking time of the noodles. I had to cook mine for 2 hrs instead of one. When the reames noodles are undercooked they are quite doughy.

  6. I was so excited to make the beef n noodles, I followed the recipe and it was the worst dish, I will never make them again. The noodles were mushy, the entire dish was mush. I make crockpot chicken and noodles often and they are wonderful. I will stick to my own beef n noodle recipe from now on.

  7. This looks amazing and I plan to make it this weekend. Can you clarify if you use one bag of noodles or two? Your narrative says add a bag, but the recipe calls for 2 bags. Thank you.

  8. If the noodles need more flavor try adding beef broth for all or part of the water. I live in central Ohio and the Reame’s noodles are easy to find. I also make crock pot chicken and noodles with the Reame’s noodles.

  9. Were the noodles supposed to be thawed? I added them frozen, and they were all stuck together. I hoped they would come apart in the broth, but they ended up as giant, pasty, flavorless wads. Really disappointing. My husband was looking forward to this dish!

    1. I am replying because I see that no one else did and your disappointed. 🙁 I myself have never used frozen noodles as I just make my own egg noodles. But I do know I make sure they are really dry and add them slowly while I stir so they do not stuck together and create noodles lumps just like you described. So I am thinking they must need to be thawed to be dry and separated when you add them in. Also I myself am also from Indiana and I always considered my lucky that if I didn’t feel like rolling out my own noodles I could buy fantastic ones from the Amish that are available in many grocery stores now in the Midwest, if you are from that area you could also use those.
      .

      1. You don’t thaw the frozen noodles – been using them my whole life – but, you definitely need to stir them as you add and make sure they’re separated before you just let them sit and get all delicious.

  10. Hi Christin born, raised, and still live in Indiana, love Reames noodles I have grown up on these noodles. Can’t wait to try this recipe we just put a quarter of beef in our freezer. My youngest brother also had testicular cancer almost 5 years ago. He also received treatment in Indianapolis at the IU cancer center. Best place in the country and we were so lucky it was so close to home. Glad your son is well! Just FYI MCL cafeteria has the best chicken noodles made with the same type of noodles, in Indianapolis.

    1. Hi Cindy! Thank you so much for sharing that with me. Knowing my son was in such good hands at IU Cancer Center really made the whole ordeal much easier. I will always feel a special bond with Indianapolis now. You really have me craving chicken noodles from MCL cafeteria! Hopefully I can get back to Indianapolis soon to try them. And hopefully my next visit to Indianapolis has nothing to do with cancer! 🙂
      Wishing you a wonderful holiday season!

  11. I am from Indianapolis and lived there my entire life until we relocate to NC (between Statesville and Winston-Salem). I grew up going to Shapiros and the Steer-in. Thanks for posting this and making me think of home. I would love to know where you find these noodles in NC, could you please share that info? I am going to try your beef and noodles. The next time you go to Indy, be sure to try a breaded pork tenderloin, the meat is twice as big and the bun and they are sooooo good. Also, you need to try some sugar cream pie, it’s the state pie of Indiana. I have made it a few times for friends down here and every one loves it. Indy also has Pizza King, the best pizza ever, and last but not least White Castle…But, most importantly one of the finest cancer centers for testicular cancer and I sure hope your son is doing well and is cured of the nasty C word. I am also a cancer survivor and I wish him well, and you too, must be hard as a parent to have this worry.

    P.S. You can find the recipes for the breaded tenderloin and the sugar cream pie on line. There are tons out there though, just look and find the one you think looks best if you are going to try. There is some really good food in the Midwest, I think among the best in the country, but I may be a bit biased…Best wishes for your family, Jeannine

    1. Hi Jeannine! Sorry to not see your comment for a few days! The Harris Teeter in my town carries the frozen egg noodles. If yours doesn’t, grocery stores are usually pretty good about ordering products if you talk to the manager about it.
      Thank you for your wonderful Indiana food suggestions. I’d love to go back soon and try them. Indiana will always have a special place in my heart since my son’s life was saved there. Amazing testicular cancer doctor’s at Indiana University. So glad you won your fight against cancer too!
      I may have to make a sugar cream pie for Thanksgiving.
      Oh and PS- I am getting to spend some time this weekend with one of my friends from Indiana- Cris from Recipes That Crock. Do you know her blog?

      1. Hello, I do not know about your friend Cris’ blog, but I will have to check it out. Thanks for the tip. I just saw your reply. Still have not found the frozen noodles, they were everywhere in Indiana, but I found some ribbon noodles at Aldi’s and they worked really well in your recipe for the beef and noodles. Not quite the same, but very close. With the frozen egg noodles your recipe would be spot on to the Steer Inn’s. I am so excited that Publix is coming, we are getting 2 near my house, they have EVERYTHING, best grocery store ever!!! I am sure I will be able to find them there, and this will be on my list of go to recipes for sure. Thank you for sharing. Merry Christmas to you and your family, can’t believe it is right around the corner.

  12. This could be an Indiana “thing”. I ate something very much like this at an Amish table in Nappanee, IN and it was wonderful!

    1. Oh, it is. I am a proud Hoosier, born and bred, and it is an Indiana thing for sure. I now live in NC, but I miss my home state very much, except in the winter, not so much.

  13. So I made this and it was awesome! Definitely a monthly rotation recipe! I did make a few changes to use what I had on hand…
    I don’t use cream of soups so I subbed my powdered milk substitution recipe for the soup (I didn’t boil it either, just whisked it together) I then used my Au Jus seasoning mix I had on hand – I mixed up 3 cups worth instead of the beef broth.
    Lastly, I used both envelopes of onion soup mix – just the regular kind.
    IT WAS SO GOOD!
    Thanks for the recipe!

  14. This got awesome and very flavorful! Thank you for sharing and proving to my family that onion soup and mushroom Soup make a a roast delicious!

  15. Loved this recipe. I used wide egg noodles and cooked them on the side and then added to the crock. I didn’t used all the meat for this dish,so had left over for great tacos next day. Will definately make this again.

  16. I must have done something wrong. I followed the recipe exactly. The meat was tasty, but the noodles were doughy and just a very nasty texture. We had to throw the whole thing out.

  17. I made this the other night and I thought it was good, but was kinda bland. What could be added to give a little more flavor? The only thing I did differently was use regular onion soup mix instead of beefy onion soup mix.

  18. I made this twice and it was delicious both times. So easy the only thing I do different is I cook the meat in the crock pot but I do the noodles on the stove and then add them in right before we eat. I will definetly will make this on a regular basis.

  19. I so wanted to like this. The meat itself was fine, but the noodles were total mush after I checked at the 45 minute mark. Husband and I took a couple of bites and went for take-out. The beef in noodles went out with the trash. 🙁 So sorry to be the downer.

  20. Okay, I hate to cook – absolutely hate to cook. The only reason I cooked for years and years is because my sons DID need to eat. Now, in retirement, I’ve discovered the Crock-Pot! This beef & noodles recipe is wonderful – thank you! I’ve made it three times now … and, as I type, the fourth batch is in the slow cooker. 🙂 Rich, full flavor and SO easy (that’s the key for me – easy, simple). Since I’m cooking for one, I can also tell you that this recipe freezes well.

  21. My noodles took more than two hours to cook. Has anyone else had this problem? I must have done something wrong, but I followed the recipe to a t? Any ideas? Thank you in advance!

  22. I am making this for life group tonight and am so excited! I LOVE the ease of crockpot but feel like it mutes the flavors sometimes so I subbed the beef broth for consume and am going to add the bouillon as suggested above. Quick question, do you think it would work to just boil the noodles on the stovetop and then mix them in with the shredded beef so the water doesn’t take away flavor or is there a reason they need to cook together? I have never had beef and noodles so just wanted to check!

    1. You can cook them separate, but they might not pick up as much of the beef flavor. Maybe cook them, stir them into the crock pot with the shredded beef and let them sit on warm for a little while before you serve them. The only thing I would be concerned about is the salt level. Without the water added, it could taste a little salty so I wouldn’t add any salt at all. Hope everyone enjoys it. Let us know how it turns out!

  23. I make something similar to this every year during the winter. I make my own noodles though( it’s therapeutic for me) and I add mushrooms, finely chopped onions and I use a beef base along with the broth to give it rich color and taste. You can also use golden mushroom soup instead of the cream of mushroom to give it more robust color.

  24. My mother always made something similar but with cubed beef instead of shredded and she included peas. I think I’m going to try your recipe with the shredded beef (my kids love pulled pork) but I think I will add in forzen peas with noodles since I can’t get my son to touch a salad. Looks great! Best to you and your son.

  25. Shapiro’s is absolutely the best, an Indiana treasure and tradition for sure!! Since moving to the south, I haven’t been able to find beef and noodles either. I’m anxious to give this a try. Thank you for sharing:)!!

      1. As an Indiana girl whose mom and grandmas both made this, I have to tell you in my opinion dried egg noodles are not as good as the frozen or homemade. I have tried it with egg noodles before and it is not the same. I am ready for the trip back to Indy, tell me when you are going…LOL

  26. I just had to comment because of the Shapiro’s Deli mention! When I was a little girl that was where my grandmother always went for their corned beef, pastrami, smoked fish and rye bread! Fifty years later my husband and I stopped in there and had a corned beef on rye – it was every bit as good as I remembered! My husband will love your beef and noodles – I’m going to make it for him this week!

    1. It really is. I have been going there all of my life and it is still that good. I now live in NC and miss all of our special places back home in Indiana. I can’t wait to try her beef and noodles. Saved it on Pinterest and I will be making soon.

  27. If you use beef consommé instead of beef broth, plus add 2 beef bouillon cubes you will get that rich flavor. When beef prices are two high just use chicken and add the chicken bouillon cubes. Grew up not far from the Steer-In it’s the best!

  28. Christin – your photography and writing in this post has me drooling – am sitting here wishing I had a bowl of this – and I don’t even eat beef!!! You got mad skillz lady!

    I am hoping your son is all better these days…

  29. I can’t think of anything more comforting than a big bowl of these noodles on this chilly fall day where I am. It looks so hearty and delicious! Love that it’s made in the crock pot too!

Leave a Reply

Your email address will not be published. Required fields are marked *