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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.
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 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!
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
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!
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.
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!
Made this it was delicious!!! Can you freeze the leftovers?
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!
What brand name to buy this kind of home style egg noodles
I used “Reames” Frozen Egg Noodles
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.