Slow Cooker Beef and Noodles Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 pounds - beef roast
  • 1 cans - 14 oz. reduced-sodium beef broth
  • 1 envelopes - beefy onion soup mix (from a 2.2 oz. box)
  • 1 cans - 10.5 oz. cream of celery or mushroom soup, undiluted
  • 3 cloves - garlic, minced, or a little more as desired
  • 10 cups - water, more, if needed
  • 1 packages - 24 oz. frozen home-style egg noodles
  • - salt and pepper, to taste
  • Directions:

    Place the roast in a 5-qt. (or larger) slow cooker. Add the beef broth, beefy onion soup mix, cream of celery soup and garlic cloves. Cover and cook on low overnight (or all day).

    In the morning or after a few hours, break beef apart and add 6 cups of water. Cover and continue to cook all day.

    An hour before you eat, add egg noodles, salt & pepper, and additional water (4 cups or more, depending on how liquidy you would like it). Cover and cook for an additional hour or until noodles are tender.

    **Side note - I don't really think you have to cook the meat overnight. I'm sure you would be fine with starting it first thing in the morning, shredding it and adding the noodles to finish the recipe! :)

    Brief Description

    Roast cooked in a beefy broth in the slow cooker and served with egg noodles.

    Main Ingredient:

    beef roast

    Category:  Beef

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 8 hour(s)

    Posted By:


    Posted On:

    April 14, 2015

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