Crock Pot Beef and Noodles

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Crock Pot Beef and Noodles is made from tender pieces of shredded meat in a salty broth mixed with thick, tender egg noodles. It's a hearty meal, glued to the midwestern ribs 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 after chemotherapy for testicular cancer. We were looking for homemade food while we were there and we found it in 2 different places. First it was sandwiches stuffed with cabbage and pastrami at Shapiro’s Deli and then Beef and Noodles at Steer-in.

There's no place in Charlotte to get a hearty meal of beef and noodles like Steer-in, so I tried to recreate it at home.

While this Crockpot Beef and Noodles doesn't taste as rich and intense as Steer-in, it's an easy and delicious meal that will blow you back for seconds.

To make Crock Pot Beef and Noodles, place a 2-pound roast beef 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 a little garlic. Let it simmer for a good 9-10 hours so that it becomes super tender and the flavors really have time to develop.

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Shred the meat, add a bag of frozen egg noodles, and enough water to dip them. Season with salt and pepper to taste and cook 1 hour more.

Then you're ready to dig into a serious comfort food.

For more delicious Crock Pot recipes, follow Spicy Southern Kitchen on Pinterest and Instagram.

Crock Pot Beef and Noodles

Course: main course

American kitchen

Preparation time: 5 minutes.

Cooking time: 1 day 2 hours 40 minutes

Total time: 1 day 2 hours 45 minutes

Servings: 8

Calories: 597kcal

Author: Christin Mahrlig

Tender pieces of shredded meat in a salty broth with egg noodles. This sticks comforting food to your ribs.

  • 1 (2 pound) roast beef
  • 1 sachet of meaty onion soup mix from a 2.2-ounce box
  • 1 can of condensed mushroom cream, undiluted
  • 4 garlic cloves, minced
  • 1 can (14 ounces) beef broth
  • 4-6 cups of water
  • 2 (12-ounce) packages frozen egg noodles
  • salt and pepper to taste
  • parsley for garnish, optional
  • Place the roast beef in the slow cooker. Sprinkle the onion soup mixture on top. Add the mushroom soup and garlic and spread on top of the roast. Add the beef broth.
  • Cover the pot and cook from 9 to 10 hours at LOW.

  • Remove the lid and crumble the meat with 2 forks. Add the noodles and enough water to soak them mostly. I try to use as little water as possible because I don't want to dilute the flavor. It's okay if some of the noodles stick out slightly from the liquid. There is enough moisture and condensation in the crock pot to cook them fully.

  • Cook for 1 hour. Check the seasoning and add salt and pepper to taste.

Calories: 597kcal

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