Hearty, and stick-to-your-ribs, this Slow Cooker Beef & Noodles is a cinch to make!
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Beef and Noodles
This is one of those recipes that remind me of home. It’s not necessarily a dish we often had, but it was a memorable dish when my grandma or mom made it! Occasionally, I make the noodles from scratch like my grandma and mom do … and other times, I buy them frozen.
Depending on the day, sometimes I like my Beef and Noodles with more broth than other times. Feel free to adjust the liquid to your family’s preference and your slow cooker. If you like a thicker recipe, use less liquid – and if you like it more like a soup, use more liquid. In my slow cooker, I used the initial can of beef broth mixed with soup mix, soup, and garlic – plus, I later added 8 cups (2 full cartons) of beef broth – which yields what you see in these pictures.
Although my grandma and mom didn’t make their Beef and Noodles in the slow cooker, it’s my preferred method. I usually start the beef the night before so it’s nice and tender in the morning. I quickly shred it and add in some additional beef broth before going about my day. Then, about an hour before mealtime, I add the noodles. It really is that easy and you won’t believe how rich and flavorful this dish is until you try it!!
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Slow Cooker Beef and Noodles
Hearty, and stick-to-your-ribs, this Slow Cooker Beef & Noodles is a cinch to make!
Ingredients
- 2-3 lb. beef roast
- 1 can (14 oz.) reduced-sodium beef broth
- 1 envelope (from a 2.2 oz. box) beefy onion soup mix
- 1 can (10.5-10.75 oz.) cream of celery or mushroom soup, undiluted
- 3-4 cloves garlic, minced
- 6-8 cups beef broth or water, more if desired
- 1 pkg. (24 oz.) frozen home-style egg noodles
- Salt and pepper, to taste
Instructions
- In a large bowl, combine the beef broth, beefy onion soup mix, cream of mushroom soup, and garlic cloves. Set aside.
- Place the roast in a 5-qt. (or larger) slow cooker. Add the soup mixture. Cover and cook for 8 hours or overnight on LOW, or until the beef shreds easily.
- In the morning, break beef apart and add 6 -8 cups of beef broth or water. Cover and continue to cook an additional 8 hours on LOW.
- An hour before you eat, add egg noodles, salt and pepper. Cover and cook for an additional hour on HIGH or until noodles are tender.
Nutrition Information:
Amount Per Serving: Calories: 678Total Fat: 23gSaturated Fat: 8gCholesterol: 178mgSodium: 1237mgFiber: 4gSugar: 4gProtein: 47g
Total comfort food! I gave this a share on my Facebook page! I've been seeing you around quite a bit lately, it's been fun! https://www.facebook.com/JaseysCrazyDaisy
Homemade noodles! A great childhood memory of mine too. I still make them when I'm feeling extra ambitious. 😉 Beef and Noodles an absolute favorite of mine. Thanks for the recipe Jamie!
We like Angel Hair noodles – ABC noodles when the grand kids are here ( -:
This looks like the perfect winter comfort meal! Love using my slow cooker. Pinning!
Looks great, Jamie!! I love hearty meals like this! Pinning! 🙂
You need to come over and bake/cook for me! Delicious!
Oh that sounds so delicious and comforting.
This recipe sounds so good, and easy too!
This looks SO good! I saw it on FB earlier. Pinning! 🙂
– Brooke –
Sounds so good for a cold evening after work…thanks for sharing it on the blog hop today!
Oh man this sounds good. My aunt made beef and noodles for us when we were visiting her… 10+ years ago?, and I still think about that meal! It's not something my mom ever made. I really need to add it to my repertoire.
Hi Jamie! Thank you for bringing your beef and noodles to Family Fun Friday! I am pinning for later! Blessings!
Jamie,
Beef and Noodles is one of my favorite winter comfort foods, this looks so delicious! Thanks so much for sharing with Full Plate Thursday and have a great weekend!
Miz Helen
As an Italian-American I ate a lot of beef and noodles too, but ours always had red sauce on it. I love the change your dish offers my family. So glad you brought it by foodie friday.
perfect for a cold winter meal. Thank you for sharing at the Thursday Favorite Things Blog hop. Big Hugs ♥
Hi Jamie! I just wanted to let you know that your Beef and Noodles is being featured in my comfort food features this week at Family Fun Friday! Hope you can stop by again this week! Blessings!
Jamie I'm so awful at making things in a slow cooker but this sounds so yummy. Thanks for sharing on the weekend re-Treat Link Party! Hope to see you again tomorrow.
Britni @ Play. Party. Pin.
What a great winter warmer meal. Thanks for linking up to Sweet and Savoury Sundays, stop by and link up again this weekend.
Hi,
I'm the editor of a slow cooker recipe site, AllFreeSlowCookerRecipes.com. I'd love to link to this recipe and other slow cooker recipes you might have, which will help drive traffic back to your blog. Your email address on your site wasn't working for me, so I'm commenting here. Please let me know if you'd like to learn more about working together. Please contact me via our customer service (http://www.allfreeslowcookerrecipes.com/index.php/hct/contact_us_page). Thanks! Blair
I grew up eating something similar. Mom would cook down Sundays pot roast, add all the leftover veggies & gravy w/some more water & wide noodles – pure comfort food. I have never tried it from scratch and can't wait to do so. Thanks
My mom did too! We always called it “Beefy Noodle Moosh”! I have some, leftover, in the fridge right now!
I’ve been repeating her version for years, but it took on a whole ‘nother dimension, when I discovered ‘Reames Frozen Home-Style Egg Noodles’!
Although she didn’t specify them by brand name, I recognized them instantly, in Jamie’s pictures & she did list them as “Frozen Home-Style Egg Noodles”, just as on the Reames packaging.
They are AWESOME, EASY & relatively easy to find! I buy mine at Kroger, in the freezer case, near the frozen potato products.
Thank you! I have had a hard time finding these noodles, but don’t usually shop at Kroger. I will check them out!
I'm not familiar with with frozen egg noodles. Will the No Yolk boiling kind work?
I have never used those – you may need to adjust the cooking time and liquid. If you use them, I would love to know how it turns out!
Reams frozen noodles.
Pinned! thanks 🙂
Jamie – I'm late to the noodles and beef party, but it's in the crock now!! Noodles to follow later today (been cooking all night). Thank you – again – for all your awesome recipes. You won't believe how many I use to take to our missionaries every Sunday! They love everything!!!
Have made these 3 times and they are wonderful. The frozen noodles are close to homemade.?? Thanks
Hi,need to verify 16 hrs of cooking??
8 hours for the beef then shred and 8 hours more then add the noodles for an hour
That’s what I can’t believe
I see a lot of comments that this a winter comfort food. I’m making it today (August), lol! I’m also going to add some mushrooms and carrots too, for added veggies.
Many of the comments say this is a good winter comfort food. I’m making this soup today (August), lol! I’ve added carrots and mushrooms to it, for some veggies in it. Thanks for sharing this yummy soup recipe!
I made this today, very easy and very delicious, I did double the beef broth, which was perfect for the soup, will definitely make again!
Hi..Can this recipe be cut in half and still be delicious? And if so,would the cooking time be different? It’s just me and the hub and he doesn’t eat leftovers..So that usually on me to eat up and sometimes I can’t do,,,so food goes to waste..But I so want to try this,,it looks yummy and I haven’t have it since I was younger at Grandma’s house. Thanks Tiff
I made this, but I substituted cream of bacon soup for the mushroom. Beyond delicious.
I always have a problem with the frozen noodles. They never break apart for me. Just clumps upon clumps. What am I doing wrong?
Never says what cut of beef is best to buy
I usually use a chuck roast – but any kind of beef roast should work fine.
Just saw your slow cooker beef and noodles recipe. looks yummy but I have a question. What type of beef roast do you prefer to use? I usually have a rump roast in my freezer.
I usually use a chuck roast but any kind of beef roast should work fine.
Making it today August 13
? What is the green on top of noodles no mention of anything in recipe green thank you it smells delicious 2 nd day cooking
Dinner tonight
It is garnished with freshly chopped parsley – totally not necessary – it’s just for the pictures! 😊
My sister made this for our dinner tonight. We started eating before she got to the table. She asked how was it, since it was the first time we’d tried this recipe. Told her the flavor was great, but the noodles were moosh, disintegrated almost before you could get them to your mouth. I asked her how long she cooked it after adding the noodles. “Just like the recipe said, 8 hours!” I told her that was INSANE, that the noodles probably shouldn’t have cooked more than an hour, then I came here to leave an angry post. Thankfully I read the recipe myself first. You would THINK at 65 y/o my sister’s reading comprehension would be much better. SMH
I am making the beef and noodles as I write this. The house smells amazing! 🙂 I want to start following you! I’m in need of more delicious, easy meals to prepare!!! Thank you in advance! Deb
My dad was kitchen wizard cld take things out of the fridge & make a delicious soup I love soups all yr long will definitely try this beef noodle simple basic & very hearty have u ever added vegetables?
I have not added veggies but I think that’s a great addition!
Where can you find frozen egg noodles? I have never seen them
In the freezer section of most big box stores.
I just made this and WOW!! So good! I read through the comments and was worried it wouldn’t turn out as others noted the noodles were mushy and it tasted bland, so I modified slightly. I diced two onions and put in the bottom of the crockpot and set the roast on top of them. I also seasoned the roast with Montreal Steak seasoning before cooking…it’s my go-to seasoning for red meat. After the roast cooked, I only added 4 cups of broth and used a smaller bag of Reames noodles, the 16oz bag. My husband and I loved it! I’ll definitely make this again!
I also found this recipe in August. It looked fantastic! I was waiting for cooler weather here in the Midwest to make it the first time. Did so a few days ago. It was even better than it looked! I did add some chunks of onion and celery for “body”. I also held the additional beef broth to 4 cups and it was perfect! My family devoured it! A good thing this makes a lot! It’s a “Keeper”!
I can’t believe how easy this was to make. I just followed your recipe as posted and had the best beef and noodles ever! Thanks for sharing Jamie.
This was great.. added some potatoes and mixed veggies.. will definitely make again
Absolutely delicious beef and noodles! I used an eye of round roast, golden cream of mushroom soup and instead of the frozen noodles I used a bag of kluski noodles that I cooked before adding the to my slow cooker. Cooked the roast the day before on low for about 6 hours and the next day finished chopped the roast into bite sized pieces and cooked for the 8 hours. Served over mashed potatoes so not a diet friendly meal but so good. Made and reviewed for the Alphabet Tag recipe game.
I really wanted this soup for tonight’s dinner. I have the roast in my instant pot and will transfer it to my crock pot with the rest of the broth. I can’t wait!!! I couldn’t find the same noodles but hoping that ones I found in the refrigerated section will be fine. they’re similar to a Fettuccine noodle.
Hi Jamie,
What kind of beef roast do you prefer to use in this recipe? Thanks for letting me know 🙂
Kathy
Hello! I’d like to try this, but I can’t do mushrooms. Is there another cream of soup you would recommend?
I don’t do mushrooms either but I’m sure any cream of “vegetables” soup will work. My all time favorite go to is cream of potato (cause I’m not much of a veggie eater). Hope this helps
Dos your slow cooker beef and noodles use a chuck roast? This recipe sounds super ? yummy!
I’ve got this in my instant pot ready for dinner now! Put a can of broth, soup mix, cream of mushroom and garlic in the pot with 3 pounds of roast that I cut into huge chunks. Set my pressure cooker to seal and 90 minutes. Just checked on it and it look amazing. Shredded perfectly! I’ll add some more broth and boil the noodles just before dinner.
I was wondering about doing it in the IP. I really don’t use the slow cooker anymore. So this is good to know. I have always done beef and noodles on the stovetop, and browned the meat first, Think I will still brown it in the IP first. Thanks!
Is there a substitute anyone recommends for the cream of mushroom, that’s just my #1 food I can’t bother to eat
You can find a homemade version of condensed cream soup HERE
Should you sear the meat first?
You can, but you don’t have to!
Can you use the grandma home style noodles they are like the frozen but not and they are the homemade kind?
You can! You may need to watch the cooking time a little more closely as they will probably cook faster.
What kind of beef are you using? Top round London broil, chuck roast? I like the look of the one in picture looked lean. I like the leaner meat. Thank you
I usually use a chuck roast but any kind of beef roast will work.
WOULD LOVE THE RECIPES FOR STOVE TOP . I DO NOT LIKE CROCK POT FOOD.
You can use the same procedure on the stovetop – just make sure you keep enough liquid in the pan – so check it often, if necessary! You will want to cook the beef until it shreds easily. Add the noodles about 20 minutes before you are ready to eat.
What brand name to buy this kind of home style egg noodles
I used “Reames” Frozen Egg Noodles
Hi! Boyfriend wants to try this but i wouldnt have time for an overnight cook in the slow cooker. How could i transform this to a 3/4 hour cook in a pot? Thanks in advance!
For this recipe you really want the beef to be extra tender. You could probably shorten the cooking time some as long as your meat is very tender and can shred easily! I hope this helps!
Made this it was delicious!!! Can you freeze the leftovers?
This was delicious!! Can you freeze leftover?
I have never done it but I’m pretty sure you can. The noodles may become a little mushier when it’s reheated – so be sure to take that into account!
Hi what brand noodles I am from Syracuse ny and can’t find.
I used Reames – they’re in the freezer section! However, any kind of egg noodles will work – you may need to adjust the cooking time slightly to make sure they’re cooked through and don’t turn to mush.
The total time on the recipe states 8-10 hours total. The recipe says to cook 8 hours or over night then shred the meat and cook an additional 8 hours plus he time for the noodles. That would be 16+ hours. Can you please clarify.
The 16 hours time is correct. Sometimes the wrong information is pulled – I’ll see if I can take a look into it. Thanks for bringing it to my attention!
Trying this tomorrow and I can’t wait! A friend shared this recipe on FB last week and I’ve been thinking about it ever since. Going in the crockpot tonight before bed.
This sounds really good. 16 hours to cook the beef? Seems really long. Can you share the recipe for your moms homemade noodles? Really looking forwadx to trying this with brisket meemat and throwing in a bag of leas at the end
I made this today but did the meat in the instant pot (90mins) and the noodles on the stove, then combined at the end. Delicious! Thank you for a great winter staple!
Hi Jamie, looks good. Cannot wait to try. Gonna try in oven. I’m experienced cooker. Shouldn’t be a prob….let ya know!
I made this for the first time and only changed a couple of things. I sliced a large Vidalia onion then halved the slices and added it to the first 8 hours of cooking time. After shredding the roast, I tasted the broth and added 2 tablespoons garlic with herbs, 2 tablespoons coarse ground black pepper and 1 teaspoon of Himalayan pink salt. I didn’t want it too thin, so I only added 2 cups broth when I added the noodles. It was thick and delicious. I’ll definitely make it again and will add mushrooms! Thank you for posting
Excited to try this! I’m making it for dinner tonight. I totally forgot to put it in the slow cooker last night so… I put it in my instapot and cooked the roast in the soup mixture and I added a yellow onion. The roast takes about 1.5 hrs in the instapot and I’ve got in the slow cooker until dinner and will add my noodles later! Hope it turns out good with my improvises!
I added a half cup of sour cream to the overnight mixture also. Going to be super yummy. Used a boneless beef shoulder roast!! Good stuff!!!
Looks delicious! How can the sauce be thickened to be more gravy-like (somewhere between a gravy and a broth) without changing the flavor?
I know this is probably going to sound odd, but anytime we have leftovers and reheat them, the “broth” is more gravy-like than the first day. I’m guessing it’s because the flour from the noodles has had more time to thicken the broth. Idk if you would have the same results, but you might want to try it that way if you want a thicker, more gravy-like beef and noodles. Or you could try thickening the broth with cornstarch or flour slurry, noting any leftover may need additional broth/water to thin it out a bit.