Crock Pot Beef and Noodles is made up of tender pieces of shredded beef in a salty broth mixed with thick and tender egg noodles. It’s a hearty, stick to your ribs Midwestern meal and with the help of a slow cooker, it couldn’t be easier to make.
There’s no place in Charlotte to get a hearty Beef and Noodles meal like the Steer-in serves so I attempted to recreate it at home.
Last March my husband, brother, and I spent a week in Indianapolis helping my son recover from surgery following chemotherapy for testicular cancer. We were looking for down home comfort food while we were there and we found it at 2 different places. First it was stuffed cabbage and pastrami sandwiches at Shapiro’s Deli and then Beef and Noodles at the Steer-in
1 (2-pound) beef chuck roast
1 envelope beefy onion soup mix from a 2.2 ounce box
1 can condensed cream of mushroom soup, undiluted
4 cloves garlic, minced
1 (14-ounce) can beef broth
4-6 cups water
2 (12-ounce) packages frozen egg noodles
salt and pepper to taste
parsley for garnish, optional
How to make it
Place beef roast in slow cooker. Sprinkle onion soup mix on top. Add mushroom soup and garlic and smear on top of roast. Add beef broth.
Put lid on crockpot and cook 9 to 10 hours on LOW.
Remove lid and shred beef using 2 forks. Add noodles and enough water to mostly submerge the noodles. I try to use as little water as possible because I don’t want to water down the flavor. It’s ok if some of the noodles are sticking slightly out of the liquid. There is enough moisture and condensation in the crock pot to cook them thoroughly.
Cook for 1 hour. Check for seasoning and add salt and pepper to taste.