Wondering what to do with that leftover pot roast? Turn it into these easy and comforting Leftover Roast Beef and Noodles. Made with simple ingredients like last night’s beef roast, broth, and egg noodles, it’s the kind of cozy comfort food that’s perfect for busy weeknights.
This is a family favorite and is often requested for birthday and holiday dinners. It also comes out perfect every single time I make it.
This post was originally published in July 2016 and updated in January 2026 with expanded ingredient notes, more detailed instructions, and new photos to help you make the perfect meal!
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Why You’ll Love This Simple Beef and Noodles
- Uses up leftovers and only requires minimal ingredients making it an affordable dish.
- A cozy and comforting dish that doesn’t take a lot of effort.
- It’s ready in about 35 minutes so it’s perfect any night of the week.
Ingredient Photo: Leftover Roast Beef and Noodles
Beef & Noodles Ingredient Notes
I keep this beef and noodles recipe old-fashioned and simple—no onions or other vegetables, just the beef, noodles, and sauce. If you like this style, my Chicken and Noodles are made the same way and are just as comforting.
- Beef: I use leftover chuck roast from my Crock Pot Beef Roast with Brown Gravy, but any type of cooked beef you have on hand will work.
- Egg Noodles: Pre-made noodles make this dish very quick and easy. I usually use frozen egg noodles like Reames and have found a store brand that works just as well and saves money. If you have the time to make homemade noodles, it costs even less and honestly tastes a bit better too. Check out my Easy Homemade Egg Noodles recipe.
- Broth: I use low sodiumbeef broth to keep this dish a bit lower in sodium. Homemade beef stock works great as well.
- Oil: I use canola oil because that’s what I usually have on hand, but vegetable oil or butter works too. I avoid olive oil or other strongly flavored oils since a neutral oil helps keep the flavor balanced. That said, if you love the taste of olive oil, go ahead and use it!
- Flour: All-purpose flour is used to thicken the sauce.
- Milk: I use whole milk to make the sauce creamy and comforting.
How to Make Leftover Roast Beef and Noodles
Here’s a quick look at the steps (with photos). You’ll find complete directions and ingredient amounts in the recipe card below.
In a Dutch oven heat canola oil over medium heat. Whisk in flour and let it cook for about a minute.
Add beef broth, milk, water, salt, and pepper.
Heat to boiling then add frozen noodles and cook stirring occasionally for 25-30 minutes or until the noodles are done to your liking.
Add the beef for the last 5-10 minutes of and add the other cup of water if it seems too thick.
Pro Tip: Be sure to stir often if you aren’t using a nonstick pot so the noodles don’t stick to the bottom.
Storage and Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This beef and noodles freezes well. Let it cool completely, then store in a freezer-safe container for up to 3 months. Thaw completely in the refrigerator before reheating.
- Reheating: Reheat leftovers in the microwave or in a skillet over medium-low heat stirring occasionally. Add a splash of milk, water, or broth if needed to loosen the noodles. The stovetop method (how I almost always reheat it) will break the noodles into smaller pieces, but it’s still just as tasty.
Frequently Asked Questions
Shredded beef works best in this recipe, which is why cuts like chuck pot roast, brisket, rump roast, and flank steak are ideal when cooked low and slow the first time.
This recipe as written is designed to use leftover cooked roast beef, which shreds easily and gives the dish its softer, traditional texture. You can start with uncooked beef if needed, but it will need to be browned first and simmered in broth until tender before adding the noodles. Keep in mind the beef will likely remain in chunks rather than shredding like leftover roast, and the dish will take longer to cook overall. As much as I’d love for you to make my recipe, if you plan to start with raw beef, you may find it helpful to use a recipe specifically written for uncooked beef for best results.
I usually serve beef and noodles with mashed potatoes (I know, carb overload!) and a simple vegetable. Green beans are my go-to side—try my easy pan-fried green beans recipe for a quick option. Carrots are another great choice, and my honey-glazed carrots make a perfect pairing.
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Leftover Roast Beef and Noodles Recipe
Ingredients
- ⅓ cup canola oil
- ⅓ cup flour
- 1 container low-sodium beef broth 32 ounces
- 1 cup milk
- 1-2 cups water
- 1 package frozen egg noodles 24 ounces
- ½ teaspoon salt
- ½ teaspoon black pepper
- leftover or cooked roast beef about 8 ounces
Instructions
- In a Dutch oven heat the oil over medium heat. Whisk in the flour and let it cook for about a minute. Add the beef broth, milk, 1 cup of water, salt, and pepper.⅓ cup canola oil, ⅓ cup flour, 1 container low-sodium beef broth, 1 cup milk, 1-2 cups water, ½ teaspoon salt, ½ teaspoon black pepper
- Heat to boiling over medium-high heat, add the frozen noodles; reduce heat to a simmer and cook, stirring occasionally, for 25-30 minutes or until the noodles are done to your liking.1 package frozen egg noodles
- Add beef for the last 5 – 10 minutes to heat through. If necessary, add the other cup of water.leftover or cooked roast beef
This is such a great recipe! I love any dish that uses leftovers and turns them into something new and just as delicious. It makes weeknight cooking so much easier. I’ll definitely check out your Crock Pot Roast Beef & Brown Gravy recipe too. It sounds amazing! Thanks for sharing!
I know right?! I’m all about getting in and out of the kitchen some nights. Thanks