Crock Pot Beef and Noodles Recipe

Introduction

This Crock Pot Beef and Noodles recipe is a comforting, hearty meal perfect for busy days. Tender shredded beef simmers in a flavorful broth before being combined with soft egg noodles for an easy, satisfying dinner.

Ingredients

• 2-3 pound chuck roast, or similar cut (see note)
• 1 tablespoon canola oil
• 2 cups beef broth, low-sodium recommended, or water
• 2 teaspoons Worcestershire sauce, or soy sauce
• 1 medium onion, chopped
• 2 cloves garlic, or 1 teaspoon garlic powder
• 1 tablespoon Italian seasoning
• 1 pound egg noodles, dried, fresh or frozen
• 1 cup mushrooms, sliced (optional)
• Salt and pepper, to taste
• ½ cup heavy cream, or 1 tablespoon cornstarch mixed with 1 tablespoon water (optional)

Instructions

1. Step 1: (Optional) Brown the roast by heating a skillet over medium-high heat. Add 1 tablespoon canola oil and fry the beef for 1-2 minutes per side until slightly browned.
2. Step 2: Place the beef in the crock pot along with beef broth, onion, garlic, Worcestershire sauce, and Italian seasoning. Seal the lid and cook on Low for 6-7 hours or on High for 4 hours until the meat is tender.
3. Step 3: Use two forks to shred the beef into bite-size pieces inside the crock pot. Season with salt and pepper to taste, then add the egg noodles (and mushrooms, if using).
4. Step 4: Cover and cook on High for 10-20 minutes until the noodles are al dente. Cooking time depends on the type of noodles you use.
5. Step 5: To thicken the sauce, stir in the heavy cream or cornstarch slurry. Let it simmer for a few minutes until it coats the back of a spoon. The gravy will continue to thicken as it cools. Serve warm.

Tips & Variations

• For deeper flavor, don’t skip browning the beef before slow cooking—it adds a nice caramelized taste.
• Use fresh or frozen egg noodles depending on what’s available; just watch cooking times closely to avoid mushiness.
• Add sliced mushrooms for extra earthiness and texture.
• Substitute heavy cream with a cornstarch slurry to keep the dish lighter but still creamy.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if needed to loosen the sauce. This dish does not freeze well due to the noodles.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, any cut suitable for slow cooking like brisket or round roast will work well, but chuck roast is ideal for its balance of fat and tenderness.

Can I prepare this without a crock pot?

Yes, you can simmer the ingredients in a heavy pot on low heat for several hours until the beef is tender, then proceed with adding noodles and thickening the sauce.

Crock Pot Beef and Noodles Recipe

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4.9 from 114 reviews

This comforting Crock Pot Beef and Noodles recipe features tender, slow-cooked chuck roast shredded and simmered with aromatic herbs, beef broth, and egg noodles. Perfectly seasoned and optionally enriched with creamy sauce, it’s a hearty, easy-to-make meal ideal for busy days or cozy dinners.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 6 hours 20 minutes
• Total Time: 6 hours 35 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef and Broth

• 2–3 pound chuck roast, or similar cut
• 1 tablespoon canola oil
• 2 cups beef broth, low-sodium recommended, or water
• 2 teaspoons Worcestershire sauce, or soy sauce

Vegetables and Seasonings

• 1 medium onion, chopped
• 2 cloves garlic, or 1 teaspoon garlic powder
• 1 tablespoon Italian seasoning
• 1 cup mushrooms, sliced (optional)
• Salt and pepper, to taste

Noodles and Thickening

• 1 pound egg noodles, dried, fresh or frozen
• ½ cup heavy cream, or 1 tablespoon cornstarch mixed with 1 tablespoon water (optional)

Instructions

1. Brown the Roast (Optional): Heat a skillet over medium-high heat and add 1 tablespoon of canola oil. When hot, place the beef roast in the skillet and fry for 1-2 minutes per side until the outside is slightly browned. This step enhances flavor but can be skipped for convenience.
2. Slow Cook the Beef: Place the browned beef roast in the crock pot. Add the beef broth, chopped onion, garlic, Worcestershire sauce, and Italian seasoning. Seal the lid and cook on Low for 6-7 hours or on High for 4 hours until the meat becomes tender and easily shreds.
3. Shred the Beef: Using two forks inside the crock pot, shred the beef into bite-sized pieces. Season with salt and pepper to taste. Add the egg noodles and optional mushrooms into the crock pot.
4. Cook the Noodles: Cover the crock pot and set it to cook on High for 10-20 minutes, depending on your noodle type, until the noodles are al dente. Check periodically to avoid overcooking.
5. Thicken the Sauce: Stir in the heavy cream or the cornstarch and water slurry to the crock pot. Let the mixture bubble for a few minutes until the sauce thickens enough to coat the back of a spoon. Keep in mind the gravy will thicken further as it cools.
6. Serve Warm: Once thickened, serve the beef and noodles warm for a hearty, comforting meal.

Notes

• For deeper flavor, browning the chuck roast prior to slow cooking is recommended but optional.
• Using low-sodium beef broth helps control salt content in the dish; adjust seasoning accordingly.
• If you prefer a vegetarian version, substitute beef broth with vegetable broth and omit the beef.
• The cooking time for noodles varies based on whether they are dried, fresh, or frozen; monitor to avoid mushy noodles.
• The thickening step is optional but recommended to achieve a creamy and hearty sauce consistency.

Keywords: Crock Pot, Slow Cooker, Beef, Egg Noodles, Comfort Food, Easy Dinner, Hearty Meal