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
I love traveling to other states and learning about the food that is popular in those states. You learn a lot about the people who live there and it often tells you a lot about the history of the state – just with food! I recently went to Indiana to hang out with some awesome folks in agriculture and also enjoyed the food while I was there. My hubby is from Indiana so I knew all about enjoying a big ole fried pork sandwich and a slice of sugar cream pie with a cold glass of root beer. And as you move up north, where a lot of Polish immigrants settled, you’ll see a lot of kielbasa and sauerkraut. But one item I didn’t know about was beef and noodles. Now, unfortunately I didn’t get to eat any of it while visiting but I noticed it on a menu at a diner we visited (where I had the pork sandwich – yum!) I also noticed a lot of folks had apparently ordered the beef and noodle dish because it came out of the kitchen in a pretty heavy rotation.
RECIPES WITH EGG NOODLES
So I decided I would do a bit of researching on this dish when I got home. And I soon 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 hey, we all love crock pot recipes and I wanted that slow cooked, tender beef flavor. It turned out pretty darn good if I do say so myself!
WHAT YOU’LL NEED FOR THIS RECIPE:
(1) 2 lb. chuck roast
2-3 tbsp. vegetable oil
1 tbsp. steak seasoning
salt & pepper
1 medium onion, diced
4 cups water
4 heaping tsp. Better than Bouillon (concentrated beef stock)
2 tsp. Worcestershire sauce
1 tsp. minced garlic
1 (12 oz.) bag Reames® frozen egg noodles (smaller bag)
1/2 cup heavy cream
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.
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, Worcestershire sauce and minced garlic. Pour mixture into crock pot over beef.
Stir in bag of frozen egg noodles then cover crock pot and cook for an additional hour on low until noodles are fully cooked.
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.
Enjoy!
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 RatePrep Time: 10 minutes
Cook Time: 9 hours
Total Time: 9 hours 10 minutes
Servings: 4
Calories: 746kcal
Ingredients
- 1 2 lb chuck roast
- 2-3 tbsp vegetable oil
- 1 tbsp steak seasoning
- salt and pepper
- 1 medium onion diced
- 4 cups water
- 4 tsp Better than Bouillon concentrated beef stock
- 2 tsp Worcestershire sauce
- 1 tsp minced garlic
- 1 12 oz bag frozen egg noodles like Reames (smaller bag)
- 1/2 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.
- 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.
- 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 and minced garlic. Pour mixture into crock pot over beef.
- Stir in bag of frozen egg noodles.
- Stir then cover crock pot and cook for an additional hour on low until noodles are fully cooked.
Notes
Optional: During the last 15 minutes of cooking, add in 1/2 cup heavy cream.
Nutrition
Calories: 746kcal | Carbohydrates: 33g | Protein: 49g | Fat: 46g | Saturated Fat: 24g | Cholesterol: 230mg | Sodium: 763mg | Potassium: 891mg | Fiber: 1g | Sugar: 2g | Vitamin A: 515IU | Vitamin C: 2.4mg | Calcium: 98mg | Iron: 6mg
Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!
CRAVING MORE RECIPES? GIVE THESE A TRY!
CROCK POT BBQ BEEF BRISKET
THE BEST CROCK POT BEEF DIPS
CROCK POT PEPPER STEAK
CREAMY CHICKEN NOODLE STEW
CREAMY ITALIAN CHICKEN NOODLE CASSEROLE
EASY CHICKEN NOODLE CASSEROLE
CROCK POT MEXICAN SHREDDED BEEF
Can half and half be used instead of heavy cream?
I made this for dinner today and it was delicious and easy. Perfect for a cold winter’s day.
I’m from Louisiana, home of gumbo, jambalya, and all things cajun, but my dad was from northeastern Kansas and this was one of his favorite meals. My grandmother taught me how to make the homemade egg noodles (which are best) for the dish one year during a visit up north and after that I made it for my dad every year for his birthday. It was always served over hot creamy mashed potatoes or it just didn’t taste right. He died in 2010 and I havent made it since. Thanks for reminding me about this old favorite, I think I’ll have to make a batch very soon.
I have 2lbs of stew meat I would like to use to make this. Should I add some liquid? I don’t know if stew meat will produce enough juices like a roast would. Thanks!
I was reading over the previous comments again and I saw you suggested adding some beef broth if the roast doesn’t have much fat so I’m definitely going to do that because I’m pretty sure my stew meat doesn’t have much fat on it.
I made this tonight- yummy! I substituted venison for the beef, and 1/2 and 1/2 for the cream, because that’s what I had on hand. And yes…. as a Hoosier I served it with mashed potatoes!
Yes! I love my Hoosiers! Ha! Love that you made it with what you had on hand!
Great recipe! Made a few changes for personal likes. Increased cooking time to 1 1/2 hours and on high after adding the frozen noodles. Could be that my crock is not as hot on low. Also added 1/4 cup of flour shaken in 1/2 cup of water as a thicker. Thanks for the recipe. And yes with mashed potatoes.
Thank you so very much Brad! I really appreciate you coming back and taking the time to review!
Hi I grew up in Ohio & my Mom made the best beef & noodles. She didn’t have a crock pot so beef was made in oven. She also rolled out homemade noodles. When noodles were added to beef broth she added a can of Campbell’s Golden Mushroom soup. It gave it an extra depth of flavor. We also put the noodles over mashed potatoes! Delicious! I miss my Mom & I do make this from time to time. I’ll try your recipe soon.
What a precious memory Delores!! Thank you for sharing with me. Sounds like you had one amazing Momma!!
I’m kind of newer at this. I made this last night and it was wonderful. Was I suppose to leave the juice from the beef and onions in the crockpot and to add the mixed liquids in as well ? Or empty crockpot and just add the new mixture in ?
Hi Graham – yes, just leave those yummy juices in the crock pot. 🙂
I made this and it came out really thin but still good.
Surprised my wife and 4 kids with this meal and it was a huge success! I started late so cooked meat on high for 3 hrs then low for 1 before adding the rest. Turned out way better than I expected! Plated with a bit of salty butter on rolls 🙂
Love hearing that! So awesome – thanks so much Trav!
I have made this recipe now more than once and always comes great on and so easy ! Made it again today.
Made this and it was absolutely delicious! However, once refrigerated and reheated on the stove the next day, it was wasn’t very soupy at all and more of just all stuck together. Any recommendations on getting it to its original consistency when reheating? Thanks in advance for any help you can provide!
I am planning on making this for my co workers and wanted to know If I could make it through the night / morning and then keep it on warm setting until lunch time without making the noodles soggy? Or what would you recommend?
Hi Kiersten! Ok, so here’s how you could do it. You can make the beef part ahead of time but not the noodles. The noodles will become a mushy mess. So you could boil the noodles and pretty much cook them until done. Then add them to your meat mixture maybe 30 minutes or so before serving so the noodles aren’t soggy. You can use regular egg noodles for this too.