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Hearty, and stick-to-your-ribs, this Slow Cooker Beef & Noodles is a cinch to make!
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.
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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.
THIS WAS AMAZING. I was worried about how long this cooked but it turned out amazing. We did the 8 hours over night and then I came home on lunch and started it again for the 2nd portion of the cooking. Tons of left overs and a really good meal. I never leave reviews but had to on this one.
i try and my naphew like it thanks bro
Aussieised: 1.5kg Silverside , Japanese Udon noodles, Campbells Beef Stock, Cream of Mushroom Soup, tomato paste, and bacon, either seasoning or pieces
This is the most delicious thing i have ever put in my mouth. OUTSTANDING!!!!!!! WOW!!!!
I like the recipe but it is very misleading. It says total time: 12 hours 5 mins, however, the directions total 16 hours to cook.
Can the chuck roast go in the crock pot for the first 8 hours frozen or does it need to be thawed?
Could my low function on my crock pot is broken and i can only use the High, would I just cut the time in half or could i use a pressure cooker?
Yes, if you cook on HIGH, you will want to cut the cooking time by about half.
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.
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!!!
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