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 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!
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.
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.
Oh no! Sorry it didn’t work for you. Did you use the same brand of noodles?
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.
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.
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.
Have made these twice now, they are wonderful! Easy and taste great.
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.
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!
What kind of noodles did you use Jessica?
Do I still use a can of cream of mushroom soup, if I use the beef consommé and French onion soup