Growing up my mom would always make this dish with leftover roast. I enjoyed this leftover meal waaayyyy more than I enjoyed the roast. I was thinking about this beef noodle dish because my mom whipped it up with roast leftovers after I had my baby. If you love a Sunday pot roast then this recipe is PERFECT for those leftovers. But - I took the plunge and cooked a roast JUST for this dish. I cut the roast in half after it was cooked and saved the other half for another meal.
But back to the noodles. This is a homestyle, fall cookin', comfort sort of meal. Super easy and a tummy pleaser. There are those meals that aren't beautiful, but just hit the spot. And this is one of those.
There you have it - a home cookin' Sunday afternoon supper.
- 1 package wide egg noodles
- ½ of a beef roast - any variety will work
- 1 envelope brown gravy mix
- 1 envelope Lipton onion soup mix
- ½ cup water
- 3 Tablespoon flour
- 3 Tablespoon butter
- hard boiled eggs sliced (optional)
- Place roast in crockpot, sprinkle with gravy mix and onion soup mix. Pour about a half a cup of water into the crockpot as well. Cook on low for 6-8 hours, or 4 hours on high until tender.
- Cook noodles according to package directions.
- Remove roast from the crockpot and cut in half. Save one half for future dinner. Cut the roast half into bite sized pieces
- Pour the drippings from your crockpot into a measuring cup. You are going to need 3 cups of liquid. If the drippings don't equal 3 cups, add some water or broth to make 3 cups. In a large skillet or saucepan melt the butter.
- Once butter is melted, sprinkle in the flour and whisk until combined and slightly golden. Pour in your drippings. Whisk quickly until the mixture thickens into a tasty gravy. Add salt and pepper if it needs it, but the brown gravy mix and onion soup mix usually give the dripping plenty of flavor.
- Add the roast pieces to the gravy and serve over the egg noodles. Sometimes my mom would serve hard boiled egg slices on top too.