Deliciously Simple Crock Pot Beef and Noodles (2024)

• 2 pounds of beef roast or beef tips
• 2 12-oz cans cream of "something" (My personal favs are a can cream of mushroom & a golden mushroom soup)
• 1 packet Au Jus Gravy mix
• 1 12-16 ounce package frozen egg noodles
• 1 packet beefy onion soup mix
• 1 tablespoon of Kitchen Bouquet Browning & Seasoning Sauce (optional)
• 12 ounce can of sliced mushrooms (optional)
• 2 tablespoons butter (depending on cooking method)
• 4 cups water or beef broth (depending on cooking method)

Slow Cooker:

• Spray, oil or butter your slow cooker insert Trust me, don't skip this step...you'll hate yourself later if you don't

• Dice up the meat and toss it in the slow cooker

• Mix your canned soups, soup mix, and gravy mix with 4 cups of water. Pour over beef tips.

• Cover and cook on low for 6 to 8 hours.

• 30 to 90 minutes before serving: Turn the crockpot to high. Add the seasoning sauce, mushrooms, and noodles. Stir well and "squish" noodles under the liquid. Cover & cook on high 30-90 more minutes.

Stove-Top:

• Cook your noodles according to package directions, drain and set aside.

• In a nonstick skillet or Dutch oven, brown the beef tips (and fresh mushrooms, if using) in butter or oil; over medium heat. Remove beef and set aside.

• Turn heat to medium-low and scrape the pan (leave this, it will add a lot of flavor).

• Add 1/2 to 3/4 cup water (or beef broth),the cream soups, canned mushrooms (if you are using them), Au Jus Gravy mix, onion soup mix, and browning sauce (optional). Stir and cook until bubbly.

• Turn to low, cover, and continue to cook for 7-10 minutes.

• Add the cooked beef and drained noodles. Stir well and remove from heat. Cover and allow to set about 20 minutes before serving.

Oven-Baked:

• Preheat the oven to 375 degrees. Follow steps 1 thru 5 for stove-top directions.

• Combine your sauce, pre-cooked noodles, and pan-seared beef. Mix well. Pour into a buttered (or oiled) 9x13 baking dish.

• Bake for 30-35 minutes or until the dish is bubbly and begins to brown.

Pressure Cooker:

• Optional Step #1: Brown the beef tips in the butter using your saute function before proceeding.

• Add the beef tips to the pressure cooker insert. Sprinkle with onion soup mix and Au Jus Gravy Mix.

• Next, we'll be adding layers. Mushrooms THEN the frozen noodles. Order of layers is very important for proper cooking.

• Sprinkle with the browning sauce and pour 4 cups of water/beef broth over the top. Spoon on your cream soups.

• Close and lock lid. Use manual high setting for 25 minutes. Quick release and allow to rest for at least 10 minutes before serving.

Freezer Meal:

• Slow Cooker Freezer Meal ONLY:

• Dump the creamed soups, Au Jus Gravy, onion soup mix, 1/3 cup beef broth (optional), and browning sauce into a one-gallon freezer safe bag. Zip closed and knead to combine ingredients. Open and add beef and mushrooms (optional).

• Zip closed and remove as much air as possible. Lay flat stacked on top the bag of frozen egg noodles. Use freezer tape or painter's tape to attach bags together (a couple wraps works very well).

• Label and freeze up to 3 months. Defrost overnight before cooking if possible, if not add 1-1 1/2 hours to cook time. Low only if frozen.

• Multi Meal Freezer Prep:

• Pour beef stew meat and mushrooms into a one-gallon freezer bag. Add butter, browning sauce, onion soup mix, and Au Jus gravy mix. Zip closed while removing as much air as possible. Lay on top frozen noodle bag.

• Pour water (or beef broth) and soup into another one-gallon freezer bag. Do not stir. Squeeze out as much air as possible. Lay flat on top of the beef bag. Alternately, you can add a note on your freezer label to add these when you cook!

• Use painter's or freezer tape to wrap and tape all three bags together. Label and freeze for up to 3 months. Must be defrosted overnight to cook all methods except crockpot cooking option.

Slow Cooker Notes: Your noodle cooking time, in the end, will probably vary from 30 to 90 minutes. It's going to depend on a lot of factors. The biggest two will be how hot your crockpot cooks and how doughy or done you prefer your noodles.

Freezer Prep Notes:

The freezer meal option can be done one of two ways:
1. You can prep it for any and all cooking methods. Which is a few more steps but a great option if you have no idea HOW you plan to cook this meal.
2. Prep for slow cooker cooking only. This prep method is easier but limited, as the sauce and beef are mixed and doesn't work for other cooking methods.

When cooking from multi-meal freezer prep in the instant pot, the broth/soup bag will have liquid and lumps. Open one corner of the defrosted bag and pour as much of the broth over your noodles as possible before allowing the soup(s) to pour out on top. This will mimic the prep method outlined in the pressure cooking directions and seemed to work the best for me.

• 2 pounds of beef roast or beef tips cut into bite sized pieces
• 2 cans of cream of low sodium cream of mushroom soup
• 1 12-16 ounce package frozen egg noodles
• 1 large can of sliced mushrooms optional
• 3 cups salt-free beef broth
• 1 cup water + 2 tablespoons corn starch
• 1 tablespoon dried parsley
• 2-3 teaspoons onion powder
• 1-2 teaspoons garlic powder
• 1/2-1 teaspoon black pepper

• Spray or butter the slow cooker insert

• Dice the meat into bite-sized pieces and toss in the crockpot

• Mix the COLD water and cornstarch until all the lumps are gone

• Add the cream soups, spices, and beef broth to the water mixture, stir well

• Pour mixture over the beef tips

• Cover and cook on low for 6 to 8 hours
  '30 to 90 minutes before serving:

• Turn the crockpot to high

• Add the mushrooms and noodles

• Stir and squish down the noodles to be under the liquid

• Cover and cook on high for 30 to 90 more minutes.