Beef Noodles

5 from 1 vote

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!

Prep Time10

Cook Time5

For Beef Roast6

Total Time6 15

Course: Main Course

Cuisine: American

Servings: 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