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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!

beef and noodles in a white bowl with a slow cooker in the background.

TIPS FOR MAKING CROCK POT BEEF AND NOODLES

  • 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.
Crock Pot Beef and Noodles recipe from The Country Cook, beef and noodles shown in a slow cooker with a wooden spoon.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • chuck roast
  • steak seasoning
  • salt and pepper
  • onion
  • minced garlic
  • water
  • Better than Bouillon (concentrated beef stock)
  • Worcestershire sauce
  • dried homestyle egg noodles (see image below)
  • heavy cream (optional)
Crock Pot Beef and Noodles ingredients: chuck roast, vegetable oil, steak seasoning, onion, minced garlic, water, Better than Bouillon, Worcestershire sauce, dried homestyle egg noodles, heavy cream

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.

Seasoned beef chuck roast

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.

Ninja cooker

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.

browned beef chuck roast

Transfer chuck roast to your 6 quart crock pot. Add in diced onion and minced garlic.

browned beef chuck roast and diced onion

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!

Ninja cooker

After roast has cooked, pull it out and put it on a plate (leaving juices in the crockpot).

cooked chuck roast

Begin shredding the beef, taking care to remove any excess fat bits. Place the shredded beef back into the crock pot.

shredded beef

In a bowl, whisk together the water, Better than Bouillon and Worcestershire sauce. Pour mixture into crock pot over beef.

beef stock

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.

dried egg noodles added to beef and broth mixture

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.

roast beef and cooked egg noodles shown in an oval slow cooker with a wooden spoon

CRAVING MORE RECIPES? GIVE THESE A TRY!

Originally published: February 2016
Updated & republished: January 2021

Crock Pot Beef and Noodles recipe.

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.
4.92 from 153 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 9 hours
Total Time: 9 hours 10 minutes
Servings: 6

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. 
Course: Main Course
Cuisine: American

Nutrition

Calories: 547kcal | Carbohydrates: 57g | Protein: 26g | Fat: 24g | Sodium: 113mg | Fiber: 3g | Sugar: 2g

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.

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Recipe Rating




149 Comments

  1. 5 stars
    Just made my roast and noodles. I seasoned my roast with roast beef seasoning prior to browning plus uses beef broth to cook it in. Also added a packet of beef auju while cooking. After seven hours added my noodles. Same brand you bought. Delicious. Will make again.

  2. 5 stars
    I used Inn Made noodle, the next time I will cook them separately. I closely watched them and they still turned out a bit mushy.

  3. 5 stars
    wonderful, super flavorful recipe. used homemade noodles cooked separately and added at the end. Doubled recipe and made for christmas, everyone loved it.

  4. 5 stars
    The beef was excellent! I served it over noodles I cooked separate because I was coming home late and didn’t have time to let them cook in the crock pot. Worked great

  5. 5 stars
    The beef in this is so good. I just boiled some egg noodles and served it over top instead of mixing it all together (we have some that like it with noodles and some with mashed potatoes so it’s just easier that way. Thank you for the recipe!

  6. 5 stars
    We love this recipe so much that I’m planning to cook it for our family pre-Christmas meal. I want to know recommended ways to freeze this an make ahead.

  7. 5 stars
    This turned out perfect for me. I saw your note in the recipe card that some people thought the noodles were mushy. They must not be doing something right or they’re leaving the noodles in there too long or they are using a different type of noodle that doesn’t hold up to the cooking process. I used the same exact egg noodles you used in your ingredient photo and I got them from Walmart – I don’t think people are actually reading your post and looking at your tips and photos. The ingredient photos are so helpful because I try to purchase the same items. Thank you!

  8. 5 stars
    So so good! Don’t overcook the noodles. You really have to pay attention. I suppose, if you wanted, you could cook the noodles separately then just stir them in when ready to serve. The meat is amazing!

  9. 5 stars
    Great tip about the egg noodles and I’m glad you mentioned it. I was about to by the frozen kind when I saw your note in the recipe card. It turned out perfect for me and I know I will make it again and again – thank you!!

  10. 5 stars
    I love this recipe it is easy to make and the flavor is lovely. Made it as specified in the recipe, I did add a little more beef broth instead of water at the end of cooking the noodles.

  11. 5 stars
    Loved this recipe however I did it alittle different. I slow cooked the roast in the broth and worcestershire side for the time said then shredded it and put on dried noodles for additional hour then added in heavy cream. Added beef broth throughout cooking time to have more sauce at the end. It was amazing!! Used homemade dried wide thick noodle just like how my grandma use to make them. If you like a chewy noodle like we noodle that’s the way to go.

  12. 5 stars
    I cooked my noodles on the stovetop after cooking the beef all day in crockpot because I just had frozen Reames noodles but you cant go wrong with beef and noodles. I cooked up some potatoes at the same time as the noodles so very little prep work for a fabulous meal to come home to!
    Thank you!

  13. 5 stars
    I made this today. We just got done eating and WOW! It was even better than I anticipated. Even my picky husband ate “too much”.

  14. 5 stars
    Whatever you do, do not use plain egg noodles. I bet this would have tasted good but I used regular egg noodles and within 20 minutes they dissolved completely. It left it with a floury taste.