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Hearty, and stick-to-your-ribs, this Slow Cooker Beef & Noodles is a cinch to make!
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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.
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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
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Ingredients
- 2 – 3 pounds beef roast
- 1 can reduced-sodium beef broth, 14 oz.
- 1 envelope beefy onion soup mix, from a 2.2 oz. box
- 1 can cream of celery or mushroom soup, undiluted, 10.5-10.75 oz.
- 3 – 4 cloves garlic, minced
- 6 – 8 cups beef broth or water, more if desired
- 1 package frozen home-style egg noodles, 24 oz.
- 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-quart (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.
Notes
- Homemade noodles or dried egg noodles will also work, though you may need extra broth for dried noodles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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.
Should you sear the meat first?
You can, but you don’t have to!
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
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!
Dos your slow cooker beef and noodles use a chuck roast? This recipe sounds super ? yummy!
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
Hi Jamie,
What kind of beef roast do you prefer to use in this recipe? Thanks for letting me know 🙂
Kathy
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.
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.