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.
If I use the Beef consommé and French onion soup. Do I still use the cream of mushroom soup?
I would still use the cream of mushroom soup Shawn. Hope you enjoy it. 🙂
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.
I made this tonight for our church Neighborhood Group…..OH MY, is it delicious!
Thank you so much:)
So glad you enjoyed it Sandra!
Could you add the noodles at the beginning and just let it cook all day?
If cooked all day, the noodles would most likely absorb too much liquid and get mushy.
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!
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!
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.
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.
Thanks Susan! I adore peas with noodles so I will be trying that!
Try a can of beef consume and a can of french onion soup for a richer flavor.
Thanks for the tips Roxane. I think I am going to have to redo this recipe soon, I’ve gotten such good advice.
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:)!!
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!
Can I use regular, dried egg noodles?
Yes, you can use regular dried noodles.
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
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!
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!
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.