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Crock Pot Beef and Noodles

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.

Crock Pot Beef and Noodles in a bowl.

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.

Beef and noodles in a bowl and a salad.

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.

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

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.

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.

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

Crock Pot Beef and Noodles in a bowl.

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

More Slow Cooker Beef Recipes

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

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.
PREP: 5 minutes
COOK: 10 hours
TOTAL: 10 hours 5 minutes
SERVINGS: 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 (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

Some people prefer to cook the noodles separately and stir them in at the end.
Also, some people have found that their noodles are not fully cooked after 1 hour on LOW. Depending on your slow cooker, you may need to cook the noodles for as long as 2 hours.
Nutritional info is provided as an estimate only and will vary based on brands of products used. Not to be used for specific dietary needs.

Nutrition

Calories: 542kcal | Carbohydrates: 60g | Protein: 35g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 863mg | Potassium: 672mg | Fiber: 3g | Sugar: 2g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 4mg
Author: Christin Mahrlig
Course: Dinner, Main Dish
Cuisine: American
Keyword: chuck roast

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Originally posted November 10, 2014.

Disclosure: This post contains affiliate links.

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120 thoughts on “Crock Pot Beef and Noodles”

  1. 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!

  2. 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.

  3. Susan Kromann

    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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. Jessica Brown

    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!

  9. Have you tried using beefy onion soup mix to amp up the flavor? I always use it with beef broth when I make pot roast.

  10. Sandra Hazen

    I made this tonight for our church Neighborhood Group…..OH MY, is it delicious!
    Thank you so much:)

    1. Christin
      Christin Mahrlig

      If cooked all day, the noodles would most likely absorb too much liquid and get mushy.

  11. 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. Christin
      Christin Mahrlig

      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!

  12. 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.

  13. 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.

      1. Christin
        Christin Mahrlig

        Thanks for the tips Roxane. I think I am going to have to redo this recipe soon, I’ve gotten such good advice.

  14. 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. Christin
      Christin Mahrlig

      I’m thinking we might have to plan a trip back to Indiana because I am missing Shapiro’s so much. I love that each part of the country has its special foods. Hope you enjoy the recipe!

      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

  15. 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. Christin
      Christin Mahrlig

      Shapiro’s is the best! There’s really no other place like it. Glad it was just as good as you remembered it and hope you enjoy the beef and noodles!

    2. 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.

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