Beef Noodles

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.

Beef Noodles

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!

5 from 1 vote

Print Rate

Course: Main Course

Cuisine: American

Prep Time: 10 minutes

Cook Time: 5 minutes

For Beef Roast: 6 hours

Total Time: 6 hours 15 minutes

Servings: 4 servings

Calories: 349kcal

Author: Kadee & Desarae

Ingredients

• ▢ 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)

Instructions

• 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.

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

Calories: 349kcal | Carbohydrates: 51g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 414mg | Potassium: 179mg | Fiber: 2g | Sugar: 1g | Vitamin A: 305IU | Calcium: 30mg | Iron: 1.5mg

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