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.
A Comforting Crock Pot Meal
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 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 Meal
- 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 ounce 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. Be careful if using the no yolk or those types of egg noodles as they can easily over cook and fall apart. If you are using those, I would suggest boiling those separately and then just serving the meat mixture over them as you plate it up.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
How To Make Crock Pot Beef and Noodles
Season both sides of chuck roast with steak seasoning and salt and 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 saute 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.
Cover crock pot and cook on low for about 6-8 hours. No additional liquid needs to be added. Do not lift the lid while cooking. Just set it and forget it!
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.
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 1/2 cup of water, gently stir and continue cooking.
Optional: During the last 15 minutes of cooking, stir in 1/2 cup heavy cream. This just adds a bit of creaminess to mixture but is not absolutely necessary for good taste.
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Crock Pot Beef and Noodles
Ingredients
- 1-2 pound chuck roast
- 2-3 Tablespoons vegetable oil
- 1 Tablespoon steak seasoning
- salt and pepper, to taste
- 1 medium onion, finely diced
- 2 teaspoons minced garlic
- 4 cups water
- 4 teaspoons Better than Bouillon (concentrated beef stock)
- 2 teaspoons Worcestershire sauce
- 16 ounce bag dried homestyle egg noodles (see my ingredient image in the post for reference)
- 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 30-60 minutes on low until noodles are fully cooked. NOTE: Different noodles may cook at different times. Keep an eye on your noodles. They may take less time to cook or may take a bit more.
- Gently stir once or twice in the final hour of cooking to make sure all the noodles cook evenly and absorb the liquid. NOTE: If mixture gets too thick and noodles aren't quite done yet, add an additional 1/2 cup of water or beef broth, 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 ounce 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 (see my ingredient image above). If you can’t find them, just use whatever dried egg noodle you can find – just be sure to use about the same amount. These held up much better so my best advice is don’t go with the frozen and don’t cook the noodles so long that they start to fall apart and become mushy. Be careful if using the no yolk or those types of egg noodles as they can easily over cook and fall apart. If you are using those, I would suggest boiling those separately and then just serving the meat mixture over them as you plate it up.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: February 2016
Updated photos & republished: January 2021
Very good.
does the water have to be cold ,warm or hot?
Can you use sour cream as a stir in?
If you want to add a bit of tanginess, I’m sure you could. I just haven’t personally tried it 🙂
This is amazing! I used the same noodles shown in your photo, and they were to my preferred tenderness in 30 minutes. I added the heavy cream as well. SO good!!! I’ll definitely be making it again!
The trick with Reames noodles is don’t put them in until about 2 hours before you want to eat. You turn the crock pot up to high wait 30mins then put the noodles in for 2 hours stirring occasionally
This was great! I had some leftover venison pot roast, so I used that cooked meat and put it in with the beef broth, Worcester and noodles. I did have to add some extra water as it simmered. I also used the suggested heavy cream, and I threw in a pat of butter because, why not? Lol. My hubby and kids loved it! Made lots of good leftovers too! Thanks for a great recipe!
Highly recommend cooking your noodles separately. Otherwise, a good recipe.
When you do noodles separately, what do you do with water, better than bouillon, etc?
I made this with lots of changes due to a winter storm and lack of some ingredients.
First I forgot to add steak seasong oops. I had no beef bouillon so used better than bouillon “Seasoned Vvegtable Base”. It turned out Delicious. I did add noodles but next time Ill cook them and add. My noodles were mushy but didn’t affect flavor. I ended up serving this over mashed potatoes. My husband loved it!! I will certainly make this again using the suggested ingredients.
did you do the noodles and meat over the mashed potatoes? I’m thinking that’s what I will do also
Thank you for the update l haven’t ever made it in a crockpot lm going to try it out soon
haven’t made this recipe yet but sounds delicious. hav made others.want to know if I can use sour cream instead of heavy cream?and can I use no yolk egg noodles?I want to cook my noodles separately.
Yep! You sure could. Obviously sour cream is thicker than heavy cream but it would work. If it feels too thick for you, just add a small splash of milk in there 🙂
This recipe is absolutely delicious and tastes almost exactly like a recipe my grandmother taught me 60 years ago! It’s always been a family favorite. However, she always made homemade egg noodles and for quite a few years. I did the same thing. They turn out a lot like the Reame’s Egg Noodles and we loved them! I just always made sure to keep the noodles separated as I was putting them into the hot broth, so they would stay nice and separated and not clump together in a big clumpy mess. I think that is the secret! When I got tired of making my own homemade egg noodles, I did buy the Reame’s noodles and they were delicious. I recently moved to Texas and I can’t find those Reame’s noodles now, so I am going to try some dry egg noodles that I found in the store next time I make this recipe. Thank you for bringing back the memories of my grandma‘s wonderful home cooking! This will be a staple in my household!
This same thing just happened to me! So bummed.
Absolutely delicious! I do not know why anyone had issues. What are you doing? Maybe it’s the kind of noodles used? Also, don’t stir this constantly. Leave it alone once you’ve added it. I think maybe you’re messing with it or it could be the type of slow cooker. I don’t know but we loved it – perfect. I think leaving up the negative comments is misleading honestly. I understand it’s important to leave up all comments but it might cause people not to try a great recipe because a few people messed up.
I really try to give people a full picture and I never delete a comment. You are right, I don’t know what people are doing while it is cooking, I don’t know what exact ingredients they are using or the type of slow cooker they are using and those things can certainly affect a recipe. I never post a recipe that I haven’t tested several times and I also have friends that have to have success with the recipe before I post. But it happens so I want people to have a fair evaluation before they make a recipe. I am so happy you had success – thank you for commenting!
Excellent! I had good luck with this recipe and the flavor of the roast is amazing!! Would definitely make again!
Very very good. I just made the meat and everything separate from the cooked egg noodles. Just stirred it all together right before serving. Amazing flavor! I don’t know why people have issues with this recipe. Maybe it’s the kind of noodles they’re using. I followed your tip to make the noodles separate if using the noodles yolk egg type noodles. It couldn’t be easier. I just don’t know if they’re not following your recipe and tips but it worked out fabulous and I will definitely make again!