German-Style Beef, Beets, and Noodle Bowl

1-1/2 to 2 lb beef roast
1 package beef onion soup mix
1 bottle German-style beer, ale, or porter plus 1 bottle of water
4 oz dry egg noodles
2 large ribs celery, roughly chopped
12 oz package spiraled beets, frozen
seasoned breadcrumbs for garnish


  1. Place beef roast in the greased crockpot and sprinkle with beef onion soup mix.
  2. Add a bottle of German beer plus 1 bottle of water over the beef roast, cover; cook for 10 hours on the low heat setting or 4 hours on high heat setting.
  3. Shred meat in the broth, set aside.
  4. Add 4 oz egg noodles in boiling water; cook al dente.
  5. Add chopped celery to the boiling noodles; cook for about 4 minutes.
  6. Add 12 oz spiraled beets; cook until tender, about 4 minutes.
  7. Drain noodles and vegetables; stir into shredded beef and broth.
  8. Ladle in large bowls; sprinkle with seasoned breadcrumbs.
    Makes 4 - 6 servings.
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About the Author

Anna Gall with her husband, Dean live in historic St. Charles, Missouri. Anna and Dean love domestic travel, and enjoy nature, the arts, and history. Anna gardens, cooks, antiques, reads, and writes two blogs on topics she is most passionate about, organic gardening, home life, and wholeness as a woman. In the near future, more of her time will be devoted to writing, culinary adventures, the gardens at her 1930’s cottage home in town, and the remote greenhouse situated in the wine country of St. Charles County.

Anna Gall
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