Servings
Font
Back
4.9 from 204 votes

Beef and Noodles {with Leftover Mississippi Pot Roast}

These Beef and Noodles are made with incredibly delicious leftover Mississippi Pot Roast and are so quick and easy to make. This is my family's favorite way to use up the best pot roast ever!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 8
Course: Main Course
Cuisine: American

Ingredients

  • 4 cups beef broth (I use low sodium)
  • 2 cups water
  • 12 oz uncooked egg noodles
  • 3 cups leftover Mississippi Pot Roast
  • chopped fresh parsley for garnish, optional

Instructions

    Cup of Yum
  1. In a large soup pot, combine the beef broth and water and bring to a boil. Add the egg noodles and cook according to package directions. Drain the noodles and return them to the soup pot. 
  2. While the noodles are cooking, warm up the leftover Mississippi Pot Roast and its juices in the microwave, or in a separate pot on the stove. Shred meat really well with two forks.
  3. Add the meat and its juices to the warm, cooked noodles and stir everything carefully, evenly disturbing the meat. Add more or less meat or juice to get the consistency to your liking, but this amount has worked well for me. Serve and sprinkle each bowl with chopped parsley, if you wish. You can even serve this over mashed potatoes! Yum!