Leftover Roast Beef and Noodles Recipe

Overhead close up of one serving of Leftover Roast Beef and Noodles in a white bowl.

5 from 1 vote

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 tender shredded beef, broth, milk, and egg noodles, this old-fashioned comfort food comes together quickly and is perfect for busy weeknights when you want something hearty and familiar.

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Cuisine: American

Keyword: beef and noodles, how to use leftover pot roast, old fashioned beef and egg noodles

Servings: servings

Calories: 449kcal

Author: Mindy Boyd

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

Notes

Pro Tip: Be sure to stir often if you aren't using a nonstick pot so the noodles don't stick to the bottom.

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Nutritional information is approximate.

See ingredient notes and substitutions in the post above.

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Nutrition