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.
Your recipe says too cook this on low for 9-10 hours
However in the Prep Time it says cook time is 2 hours and 40 minutes
Could please advise I’m currently cooking this and it would be nice to know the correct way.
Thanks
Don
I just looked again, and the directions at the beginning say to cook for “1 Day 2 Hours 45 Minutes.” I’m thinking that perhaps the “1 Day” part actually accounts for the 9-10 hours (to cook the roast) part? I can’t imagine what else it could really mean.🤔
It takes less than 10 min to prepare and then it’s 9-10 hours in the crockpot. I’ve made this countless times for my family and it’s a huge hit. I do a 4 lb roast for my family of 6 and cook the noodles separately and then just add them in after they’re cooked.
I’m also originally from Indy (moved to KY last summer)….yes, Shapiro’s and the Steer-In are truly Indiana treasures, in addition to Pizza King and sugar cream pie! I’m also going to give a shout-out to Long’s Donuts—-their plain yeast donuts are simply the best, even better if you can score warm ones. Take cash, they don’t accept cards. I miss these places, trying to discover new ones in my new state. Thankful your son has recovered and enjoyed hearing good things about my home state.
I have a recipe for slow cooker chicken and noodles and it has you cook the frozen Reames noodles for 2 hours on low rather than one. I did that with this recipe and the noodles were great. I think there’s something wrong with this recipe only having you cook them one hour. The taste for this recipe was good, but a little on the blank side.
Could you forward a copy of your chicken recipe that use these noodles? That would be great if you can!
Dmc3836@aol.com
After reading all these I am wondering if people are adding the noodles way too soon or thawing them first? I use these noodles on a few things and prefer them to thin dried noodles. You have to add them frozen in the last hour or they will turn to mush.
My whole family loved this easy crock pot meal. Didn’t have any issues with using frozen noodles.
I cooked the beef in the crock pot per the recipe, but cooked the noodles separately. Once the beef was fully cooked, I drained and shredded the beef. I kept the drained juice from the crock pot, and cooked the noodles in the juice plus 1 or 2 cups of water on the stovetop per directions on the bag. Added shredded beef once noodles were cooked- family loved it!!
I always finish my beef and noodles or chicken and noodles on the stove with Reames noodles. I feel they cook better.
I will try it this way next time if I make this again. I followed the instructions and after 1 hour the noodles were awful, tasted pasty. I left them cook for an additional hour which helped but all in all, not as tasty as I imagined or hoped.
Your way sounds better to me. I like to do somethings seperate myself. Thanks😊
The noodles absolutely ruined this recipe. I dont know how “Add frozen noodles” could get messed up but it turned out cakey, mushy and tasted absolutely disgusting. Had to throw the entire pot out 🙁
I’ve made this twice now: first as written (although I don’t care for mushrooms). Made it again today, during a snow day, and had to substitute Cream of Chicken soup. It tasted just fine!
I haven’t had any problem with the noodles, because no one in my area carries the frozen ones. I make the appropriate portion of dry egg noodles and pour the beef over it.
I followed this recipe with just a few favorite seasonings rubbed on the beef, used 1/2 beef broth, 1/2 water and Amish noodles and it was awesome. Turned crockpot on high when I added noodles and broth/water and cooked for 45 minutes. Thanks, this is a great recipe- no mushy noodles!!
So glad it turned out well for you!
This is one of our family’s favorite recipes, and I’ve made it numerous times. I’m not sure why others had problems with the noodles. I’ve used both frozen dried noodles. Make sure there’s enough liquid, and they should be perfect. Mine didn’t turn out like the picture, but tasted great. This is such an easy, delicious recipe that everyone can enjoy!
I had the same problem with the noodles. They clumped together, did not cook, and made the entire dish pasty and starchy. We had to throw it all out because the noodles ruined the otherwise perfect beef – what a shame because this wasn’t cheap to make.
Agreed!! 🙁 Same for us and we are so disappointed.