A creamy slow cooked crock pot beef and noodles recipe that will warm you up after a cold day made with an arm roast or rump roast and beer, cream of mushroom soup, onion soup mix, garlic, and egg noodles. So good served over mashed potatoes. This is a hearty and warm meal for cold winter weeknights. The leftover beef and noodles are great during the week as well.
What's in Beef and Noodles?
The ingredients for this easy beef and noodles recipe are six simple pantry and freezer staples. The ingredients are farmhouse kitchen must-have food items. And technically drink items too.
- Beef Roast - A chuck roast is my go-to for recipes like this. Mainly because it is the best mix of muscle and fat. An arm roast could also be used. Stay away from lean roast like a rolled rump roast for this recipe.
- Onion Soup Mix - Lipton Onion Mix is such a staple in my house, I have it come on Amazon subscribe and save.
- Beer - The acidic nature of beer helps break down the roast perfectly. If you don't have beer, beef broth and a quarter cup of vinegar can also be used.
- Garlic - I am not sure I can cook without garlic. Garlic is life. I always have garlic bulbs on hand but minced jar garlic would work too.
- Cream of Mushroom Soup - To bring the creaminess to this beef and noodles, cream of mushroom soup accomplishes this. If you are against cream of anything soups, you can make a white sauce to replace this can of soup.
- Homestyle Egg Noodles - Reames frozen egg noodles are what I recommend for this slow cooker beef and noodles recipe but dry wide noodles work as well.
How to Make Crock Pot Beef and Noodles
To make this super easy beef and noodles recipe, got a few roasts out of the freezer to throw in the crockpot. I figured if I am going to be roasting some beef for some crock pot beef and noodles, I might as well roast a few.
If you are going to be slow cooking, you need a liquid. I like slow cooking in alcohol. For this savory dish, I grabbed a beer. Light beer is not my first choice, but since it was Sunday (you can't buy beer on Sunday in Indiana) and light beer is what I had, a Bud Light was what I used. Pour the whole bottle over the meat.
I tossed two envelopes of onion soup on top of the meat. I threw in a few garlic cloves for good measure. I mean, really can you cook without adding a few cloves of garlic. Give 'em a good whack with the knife. Pop the peels off and do a rough chop. Toss on into the crock. Then pour the beer over the top of the beef roasts.
For these rock solid, frozen roasts, I put the crock on low all night and go to bed.
When I got up in the morning, I pulled the rump roast out to make barbecued beef later in the week. I then picked out the large pieces of excess fat and tore the meat of the arm roast apart. I then grabbed a can of cream of mushroom soup and poured it over the top. Add about six cups of water. Add salt and pepper.
Mix the water, cream of mushrooms soup, and beef altogether and cook on low for the day.
An hour or so before you want to eat, add the fabulous Coe's Noodles or whatever noodles you have in your pantry. Add up to four more cups of water to your liking.
Serve beef and noodles crock pot recipe over mashed potatoes.
If you have leftover beef roast, here is a quick beef and noodles recipe.
Crock Pot Beef Roast Recipes
Crock Pot Beef and Noodles
- 3 lb. Beef Roast
- 1 Envelope Lipton Onion Soup Mix
- 3 garlic cloves smashed and peeled
- 1 bottle of beer or 12 ounces of beef broth
- 1 can cream of mushroom soup
- 10 cups water
- 1 pound noodles
- Place beef roast in the crock pot and pour beer, onion soup mix, and garlic over top. Cook overnight or 4 hours on high.
- Remove any bones or excess fat and shred beef. Add mushroom soup and six cups of water and cook on low for 6-8 hours.
- Add 4 cups of water and noodles. Cook until noodles are softened. Add more liquid as needed.
- Serve over mashed potatoes.