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.![browned beef chuck roast](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 800 533"></svg>)
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.![roast beef and cooked egg noodles shown in an oval slow cooker with a wooden spoon](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 533 740"></svg>)
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 tablespoon vegetable oil
- 1 tablespoon steak seasoning
- salt and pepper
- 1 medium onion, finely diced
- 2 teaspoon minced garlic
- 4 cups water
- 4 teaspoon Better than Bouillon (concentrated beef stock)
- 2 teaspoon 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
Ali
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!
Brandie @ The Country Cook
This is brilliant Ali! Thanks so much for commenting and mentioning how you did it. I think it will help others who might want to do just like you. I appreciate you taking the time!
Chanin
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".
Brandie @ The Country Cook
Well that is high praise indeed - ha! Thank you so very much Chanin!
Bill Goodman
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.
Desiree
If inuse homemade noodles, when do I add them to the beef
Landofmind1
Tweeted this Recipe. Very good with Mash Potato's.
Joann Townsend
Mine came out gummy. What did I do wrong? Did not use frozen noodles.