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 dish turned out delicious. I originally chose to make this as a possible substitute for a family dish my husbands grandmother always made for him. Where she made the noodles by hand. This was very close without all the work.
Reading through the comments while waiting for the noodles to cook made me a bit nervous. Maybe others were expecting something different. But, I followed the directions including only using enough water to cover the noodles. Everyone loved it. The kids asked for seconds.
This recipe looked NOTHING like the photo, and definitely didn’t taste good at all. I followed the recipe to a T, used the exact ingredients, etc. I’m not a beginner cook either. Everything was fine until I added the noodles. The noodles basically turned into paste and made the entire dish have a terrible chalky flavor. We literally threw the entire thing out, which was a gigantic waste of about $30. Obviously I would never make this again, but whatever you do, DO NOT add the noodles to the beef mix. Make them separately according to package instructions, and it will probably turn out fine. Learned this lesson the hard way. My boyfriend loves my cooking and actually said “This is what I imagine dog food tastes like.” Disappointed is an understatement. ;(
Delicious and so easy to make. Wonderful flavor that my husband and I enjoyed so much that we’re having leftovers next week! Thank you for sharing.
I am taking care of my 86 yr old father as he has many health issues these days. He won’t eat anything with mushrooms anymore, among other things. What could be substituted for the cream of mushroom? He is getting harder and harder to cook for, so I keep trying different ways of cooking things he used to luv in hopes of getting him to eat more. Also can this be frozen with the noodles or will they turn to mush after thawing? I’m used to cooking for an army, (had 3 bottomless pit sons, Lol! plus their friends…) I am having a hard time trying to cook for one. It’s like learning to cook all over again. Thank You.
I know it can be hard to cook in smaller batches once you are used to cooking for a crowd.
I think you could try cream of chicken soup instead of the mushroom. I don’t think I would freeze it with the noodles. I think you are correct in thinking they would get mushy. 🙂
Christin, you could cook a small amount of noodles and just take out enough beef to mix. Divide the rest of the beef into freezer containers and when your ready to use, just make one serving of noodles and mix together.
I seen allot of bad reviews.. After I had already bought everything lol. It was pretty good! No complaints.
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.
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.
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.
For flavor i season & brown my roast before putting in crockpot & the when done add broth to a lg. pot & cook noodles in the broth from roast. Imake my own noodles role out & cut , very easy
Right on, June! I always prepare my beef roast for the crockpot by generously seasoning the meat first with salt, pepper, garlic powder (unless the recipe includes lots of real garlic) then flouring the meat – don’t add seasonings to the flour, because it’s wasted in the flour mix and doesnt season the meat itself. Plus some seasonings can burn and lose flavor when you brown the meat. Continue by browning the meat in canola oil, until the meat is well browned, but not burned. THEN add the meat to the crockpot, before adding whatever else the recipe calls for. I’ve always “preheated” the crockpot on low while the meat is browning, so I’m not adding hot meat to a cold crockpot. Seems to get things going better when it starts this way, and the meat has a much better flavor in the end.
As for the other user comments I’ve read so far, I would like to add the following comments.
I love Reames egg noodles. I have as long as I’ve known about them, which happened when I first moved to Indiana from southeastern Virginia in 1977 with my new husband (of one year,) when I was 20 and my husband was almost 21. I don’t recall ever coming across them in my 10 years of cooking before then. (Yes, I started learning to really scratch cook at 7, and got my own first cook book for my 9th birthday.) But then it wasn’t something we were cooking in that area that I recall. But, in the Midwest, they were quite common. I think the differences in the types of available flours may have made the difference. Southern softer flours were preferred for making our famous southern style biscuits and breads, where the Midwestern harder flours are better at noodle making. Anyway…
They must be prepared properly to have good results. Also, you need to adjust your expectations when switching from dry egg noodles from a plastic bag to flour based frozen noodles. If you’ve never had or used them before, their taste and texture is going to be much different from the dry type. For the first time at least, it’s better to prepare them according to the package directions before adding them to any other ingredients. Try them alone first, just a fork full or so, to get used to the difference they will make to the kind you’re used to. They won’t have the “finished” flavor of course, but the texture is going to make a big difference. It may account for the absolute opposite results some folks are getting with this recipe. I can’t imagine throwing out an entire pot of this recipe because the noodles “didn’t come out right.”
And, it could have something to do with the way the noodles get cooked in the crockpot. Try turning the crockpot up to high before adding the noodles, and do not add cold water to the mixture. Make sure any water or broth type liquids you add to a hot mixture in the crockpot are also HOT so you don’t drop the temperature of the mixture down so low that a considerable amount of your cooking time is taken up by getting it back up to cooking temp. That counted into the cooking time can take out as much as 20 minutes when the noodles should be cooking. Yes, the noodles are frozen, which you cannot help. But adding more cold liquids to it only compounds the problem.
Also, try to prevent yourself from “peeking” during the cook time. Each time you lift the lid can add up to 20 more minutes to the amount of time it’s going to need to get back up to temp.
I’ve been cooking with crockpots since I got my first one just a year after we got married, in the mid 70s, and they were originally all one piece – the crock wasnt removable! Thats been a long time, and I married at 19, so it’s been most of my life. You learn a lot in that amount of time, if you pay attention, and crockpot cooking isn’t the same as stove top or oven cooking. It’s a whole different world!
Try some – or even all – of these tips, and see how much of aa difference they can make in your results!
Right on, Patricia June! I always prepare my beef roast for the crockpot by generously seasoning the meat first with salt, pepper, garlic powder (unless the recipe includes lots of real garlic) then flouring the meat – don’t add seasonings to the flour, because it’s wasted in the flour mix and doesn’t season the meat itself. Plus some seasonings can burn and lose flavor when you brown the meat. Continue by browning the meat in canola oil, until the meat is well browned, but not burned. THEN add the meat to the crockpot, before adding whatever else the recipe calls for. I’ve always “preheated” the crockpot on low while the meat is browning, so I’m not adding hot meat to a cold crockpot. Seems to get things going better when it starts this way, and the meat has a much better flavor in the end.
As for the other user comments I’ve read so far, I would like to add the following:
I love Reames egg noodles. I have as long as I’ve known about them, which happened when I first moved to Indiana from southeastern Virginia in 1977 with my new husband (of one year,) when I was 20 and my husband was almost 21. I don’t recall ever coming across them in my 10 years of cooking before then. (Yes, I started learning to really scratch cook at 7, and got my own first cook book for my 9th birthday.) But then it wasn’t something we were cooking in that area that I recall. But, in the Midwest, they were quite common. I think the differences in the types of available flours may have made the difference. Southern softer flours were preferred for making our famous southern style biscuits and breads, where the Midwestern harder flours are better at noodle making. Anyway…
They must be prepared properly to have good results. Also, you need to adjust your expectations when switching from dry egg noodles from a plastic bag to flour based frozen noodles. If you’ve never had or used them before, their taste and texture is going to be much different from the dry type. For the first time at least, it’s better to prepare them according to the package directions before adding them to any other ingredients. Try them alone first, just a fork full or so, to get used to the difference they will make to the kind you’re used to. They won’t have the “finished” flavor of course, but the texture is going to make a big difference. It may account for the absolute opposite results some folks are getting with this recipe. I can’t imagine throwing out an entire pot of this recipe because the noodles “didn’t come out right.”
And, it could have something to do with the way the noodles get cooked in the crockpot. Try turning the crockpot up to high before adding the noodles, and do not add cold water to the mixture. Make sure any water or broth type liquids you add to a hot mixture in the crockpot are also HOT so you don’t drop the temperature of the mixture down so low that a considerable amount of your cooking time is taken up by getting it back up to cooking temp. That counted into the cooking time can take out as much as 20 minutes when the noodles should be cooking. Yes, the noodles are frozen, which you cannot help. But adding more cold liquids to it only compounds the problem.
Also, try to prevent yourself from “peeking” during the cook time. Each time you lift the lid can add up to 20 more minutes to the amount of time it’s going to need to get back up to temp.
I’ve been cooking with crockpots since I got my first one just a year after we got married, in the mid 70s, and they were originally all one piece – the crock wasnt removable! Thats been a long time, and I married at 19, so it’s been most of my life. You learn a lot in that amount of time, if you pay attention, and crockpot cooking isn’t the same as stove top or oven cooking. It’s a whole different world!
Try some – or even all – of these tips, and see how much of aa difference they can make in your results!
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
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.