Crock Pot Beef and Noodles is inspired by a classic Midwestern dish. This one is so easy to make using chuck roast and egg noodles.
CROCK POT BEEF AND NOODLES
When I was researching this recipe, I found out, like any other classic dish, it has about a thousand different variations. But the base of all the recipes were similar: slow cooked beef in a thick broth with egg noodles. I figured that I could work with that so I took my base for BEST BEEF STEW and just built on that. And I cooked it all in the crock pot because I wanted that slow cooked, tender beef flavor. It turned out delicious!
TIPS FOR MAKING THIS SLOW COOKER DINNER:
- Beef Broth can be substituted for the water and beef bouillon concentrate.
- The heavy cream is optional in this recipe but I think it adds a delicious creaminess to the final dish.
- Updated to add: I originally tested this recipe with Reame's brand (12 oz. bag) frozen egg noodles. A lot of folks (not all - as you can see in the comments below) thought they ended up a bit "gummy" after cooking. So I went back to the drawing board and re-tested the recipe using dried homestyle egg noodles. You can usually find these where the other egg noodles are found in your grocery store. If you can't find them, just use whatever dried egg noodle you can find - just be sure to use the same amount (16 ounces.)
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
chuck roast
vegetable oil
steak seasoning
salt & pepper
onion
minced garlic
minced garlic
water
Better than Bouillon (concentrated beef stock)
Worcestershire sauce
dried homestyle egg noodles
heavy cream (optional)
STEP-BY-STEP DIRECTIONS TO MAKE THIS MEAL:
Season both sides of chuck roast with steak seasoning and salt & pepper. Rub it in well.
In a large skillet over high heat, add vegetable oil. I'm just doing this right in my Ninja cooker since it has a sauce option.
Once oil is heated, add chuck roast. It should make a nice, loud sizzle when you put it in. Brown for about 2 minutes, then flip it over and brown the opposite side. Brown for a couple of minutes then turn off heat.
Transfer chuck roast to your 6 quart crock pot. Add in diced onion and minced garlic.
Transfer chuck roast to your 6 quart crock pot. Add in diced onion and minced garlic.
Cover crock pot and cook on low for about 6-8 hours. No additional liquid needs to be added.
After roast has cooked, pull it out and put it on a plate (leaving juices in the crockpot).
Begin shredding the beef, taking care to remove any excess fat bits. Place the shredded beef back into the crock pot.In a bowl, whisk together the water, Better than Bouillon and Worcestershire sauce. Pour mixture into crock pot over beef.
In a bowl, whisk together the water, Better than Bouillon and Worcestershire sauce. Pour mixture into crock pot over beef.
Stir in egg noodles then cover crock pot and cook for an additional hour on low until noodles are fully cooked. Stir once or twice in the final hour of cooking to make sure all the noodles cook evenly and absorb the liquid. If mixture gets too thick and noodles aren't quite done yet, add an additional ½ cup of water, gently stir and continue cooking.
Optional: During the last 15 minutes of cooking, stir in ½ cup heavy cream. This just adds a bit of creaminess to mixture but is not absolutely necessary for good taste.
CRAVING MORE RECIPES? GIVE THESE A TRY!
CROCK POT BBQ BEEF BRISKET
THE BEST CROCK POT BEEF DIPS
CROCK POT MISSISSIPPI POT ROAST
THE BEST CROCK POT CHICKEN & NOODLES
CROCK POT PEPPER STEAK
INSTANT POT BEEF POT ROAST
CREAMY CHICKEN NOODLE STEW
CREAMY ITALIAN CHICKEN NOODLE CASSEROLE
EASY CHICKEN NOODLE CASSEROLE
CROCK POT MEXICAN SHREDDED BEEF
CROCK POT BEEF AND NOODLES
Crock Pot Beef and Noodles is inspired by a classic Midwestern dish. This one is so easy to make using chuck roast and egg noodles.
Print
Pin
Rate
Servings: 6
Calories: 547kcal
Ingredients
- 1-2 lb chuck roast
- 2-3 tbsp vegetable oil
- 1 tbsp steak seasoning
- salt and pepper
- 1 medium onion, finely diced
- 2 tsp minced garlic
- 4 cups water
- 4 tsp Better than Bouillon (concentrated beef stock)
- 2 tsp Worcestershire sauce
- 1 16 oz bag dried homestyle egg noodles
- ½ cup heavy cream, optional
Instructions
- Season both sides of chuck roast with steak seasoning and salt & pepper. Rub it in well.
- In a large skillet over high heat, add vegetable oil.
- Once oil is heated, add chuck roast. It should make a nice, loud sizzle when you put it in.
- Brown for about 2 minutes, then flip it over and brown the opposite side.
- Brown for a couple of minutes then turn off heat.
- Transfer chuck roast to your 6 quart crock pot.
- Add in diced onion and minced garlic. No additional liquid needs to be added.
- Cover crock pot and cook on low for about 6-8 hours.
- After roast has cooked, pull it out and put it on a plate.
- Begin shredding the beef, taking care to remove any excess fat bits.
- Place the shredded beef back into the crock pot.
- In a bowl, whisk together the water, Better than Bouillon, Worcestershire sauce. Pour mixture into crock pot over beef.
- Gently stir in dried egg noodles.
- Cover crock pot and cook for an additional hour on low until noodles are fully cooked.
- Gently stir once or twice in the final hour of cooking to make sure all the noodles cook evenly and absorb the liquid. If mixture gets too thick and noodles aren't quite done yet, add an additional ½ cup of water, gently stir and continue cooking.
- During the last 15 minutes of cooking, stir in the heavy cream. Then serve!
Notes
- Beef Broth can be substituted for the water and beef bouillon concentrate.
- The heavy cream is optional in this recipe but I think it adds a delicious creaminess to the final dish.
- Updated to add: I originally tested this recipe with Reame's brand (12 oz. bag) frozen egg noodles. Some folks thought they ended up a bit "gummy" after cooking. So I went back to the drawing board and re-tested the recipe using dried homestyle egg noodles. You can usually find these where the other egg noodles are found in your grocery store. If you can't find them, just use whatever dried egg noodle you can find - just be sure to use the same amount (16 ounces.)
Nutrition
Calories: 547kcal | Carbohydrates: 57g | Protein: 26g | Fat: 24g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 113mg | Potassium: 502mg | Fiber: 3g | Sugar: 2g | Vitamin A: 368IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 3mg
Nutritional Disclaimer
Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!
Originally published: February 2016
Updated & republished: January 2021
I did use the dry noodles and not frozen. But it was very tasty.
Hello, I am making this recipe as I’m writing this comment, it is a little confusing about the minced garlic, at the top it says 1 tsp and add it with diced onions at beginning when putting in crock pot them at the bottom it says 2tsp and add it to liquid mixture to pour over roast after it has cooked in crock pot for 6-8 hrs???
Thanks!!! I will post an update after it’s done and we’ve eaten it!! But smells AMAZING!!
Good catch Lori! It actually will work both ways just fine but that was totally my good! Thanks for pointing it out!
Thanks!! And by the way, these were AMAZING!!! The only thing I added was a can of French onion soup when I 1st added roast to crockpot then 1 can cream of mushroom b4 roast was done cooking. I used Amish noodles from Kroger, they work great, we made them like a Manhattan on Hawaiian bread with mashed potatoes!!! Super delicious!!! Thanks so much for this awesome recipe!!! I will definitely be checking out your others!!!
I am from Southern Illinois never thought of making a roast with noodles. Roast, mashed pot, buttered corn and glazed carrots or roast, pot.,and onion and carrots all cooked in pot together in the oven at a low temperature all afternoon. But I do like noodles and cooked this in my oven. I used cluskie frozen noodles they are like homemade and very good. That's it though not on mashed potatoes. I don't like it on mashed potatoes. Without the noodles then with a gravy on top would be great also. Just my opinion.
Mine came out gummy. What did I do wrong? Did not use frozen noodles.
Tweeted this Recipe. Very good with Mash Potato's.