Skip to content

Beef & Noodles

Beef & Noodles

Beef & Noodles

Beef & Noodles


2 lb. beef roast

1 can beef broth

1 envelope beefy onion soup mix

1 can (10.5-10.75 oz.) cream of celery or mushroom soup, undiluted

3-4 cloves garlic, minced

10 cups of water, more if desired

1 pkg. (24 oz.) egg noodles

Salt and pepper, to taste


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.

In the morning, 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.

Leave a Reply

Your email address will not be published. Required fields are marked *