Main Dish | September 15, 2015

Beef Noodles

Beef noodles on a blue plate with grapes in the background

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.

An overhead shot of beef noodles on a plate with cutlery at the side

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.

A side shot of beef noodles on a blue plate

There you have it – a home cookin’ Sunday afternoon supper.

5 from 1 vote
Beef Noodles
Beef Noodles
Prep Time
10 mins
Cook Time
5 mins
For Beef Roast
6 hrs
Total Time
15 mins

These comforting and satisfying beef noodles are a great way of using up leftover beef roast. Not only does this dish taste delicious but it's super easy to make too!

Course: Main Course
Cuisine: American
Keyword: Beef Noodles, Leftover Beef, Pasta with Beef
Servings: 4 servings
Calories: 349 kcal
Author: Kadee
  • 1 package wide egg noodles
  • 1/2 of a beef roast - any variety will work
  • 1 envelope brown gravy mix
  • 1 envelope Lipton onion soup mix
  • 1/2 cup water
  • 3 TBSP flour
  • 3 TBSP butter
  • hard boiled eggs sliced (optional)
  1. 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.
  2. Cook noodles according to package directions.
  3. Remove roast from the crockpot and cut in half. Save one half for future dinner. Cut the roast half into bite sized pieces
  4. 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. 

  5. 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.
  6. 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.
Recipe Notes

PRESSURE COOKER: Turn pressure cooker on to any setting to begin to heat pot. Pour in a little oil and brown all sides of roast. Sprinkle soup and gravy mixes over roast, add 1 c water or broth, lock lid, and cook 2 hours if frozen and 1 hour if thawed on meat setting. Do a natural release of pressure to let meat rest. Continue with recipe as directed after roast has been cooked.

Nutrition Facts
Beef Noodles
Amount Per Serving
Calories 349 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Cholesterol 75mg25%
Sodium 414mg18%
Potassium 179mg5%
Carbohydrates 51g17%
Fiber 2g8%
Sugar 1g1%
Protein 9g18%
Vitamin A 305IU6%
Calcium 30mg3%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.


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