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 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.
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)
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.
CRAVING MORE RECIPES? GIVE THESE A TRY!
Originally published: February 2016
Updated & republished: January 2021
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.
My MIL is from Kansas (Germany) & she serves thus with homemade noodles and mashed potatoes as well… This from NE Arkansas… 🙂
I’m from Indiana & know this meal is a staple. I’ve tried to perfect my beef n noodles & this one nails it! When I made it I didn’t change anything except the liquid which I doubled & it was delicious. Just the recipe I’ve been looking for
Got mine cooking right now and it smells amazing! Can’t wait to try! After reading the comments I am going to try it with some mashed potatoes!
I’m giving this a try. Although it probably won’t be as good as my Grandmas. It must be a Midwest thing served over mashed taters! Iowa raised & grown.
Hope it brings back many memories even though it is missing her love. Enjoy!
Looks good, and I'm a Hoosier and have never had this, although I live north of the Indiana Mason Dixon Line which is about 40 miles south east of Chicago . I agree about the noodles, mashed potatoes, and corn as being too high in carbs. For those of us who have to watch carbs either noodles or mash, and no corn.
Why bother making it all all then? No offense intended .
I too agree that mashed potatoes, corn, and noodles have way too many carbs. This dish is excellent using just egg noodles or mashed potatoes. Forget the corn. I don’t know why you would want so much starch and carbohydrates. I’m originally from Michigan and don’t remember ever using both noodles and mashed potatoes.
My Mom made this when I was kid. We always had this with mashed potatoes and peas. Mom made homemade noodles and just cooked it on the stove. YUMMMMM. I am from Nebraska.
Great memories from childhood usually involve something our mom made. Hope this brought back many wonderful memories for you.
I'm from Michigan. My Grandmother used to make a similar dish and yes, we ate it over mashed potatoes! Yummy!
Does this freeze well
The Beef and Noidles freeze very well. I would not freeze the potatoes, however.
I freeze mashed potatoes all the time. Its just my husband and I and so I fix enough for 5 or6 meals, put them in microwave containers and freeze. When I need some I defrost a container if I think bout it in time, if not just nuke a little longer. Can’t tell the difference in fresh or frozen. Its a good way to use up potatoes before they go bad.
Born and raised in Indiana where they are a staple here in the winter…with mashed potatoes and corn but I like to add cole slaw to the menu, something cool and creamy.
from Illinois…right across the state line….:) but know plenty of people who like it on mashed potatoes…but have always preferred my potatoes on the side….love a great breaded tenderloin tho!!!
I'm from Ohio and this is really close to what I could remember from my mom's recipe, but I'm using dry (not frozen) egg noodles. And of course I'm serving over mashed potatoes and a side of corn!
I too am from Ohio and loved growing up eating homemade noodles over mashed potatoes. My MN friends and family don't understand!
My grandmother made noodles from scratch. Thin sliced them on our kitchen table. AWESOME!
As long as you use a beef bouillon you should be ok.
Rebecca-those frozen egg noodles can sometimes be hard to spot. Usually around the frozen bread I have found. Maybe check there. Hope that helps.
Is Better Than Bouillon the same as beef boullion granules?
Better than Bouillon is not the same as beef granules. It's actual stock that has been concentrated into a gel like paste. You usually find it on the top shelf where the broth and stock is found in your grocery store.
I've never seen frozen egg noodles before. How can I get around this?
Ii hope someone got back to you on this before now, but just in case, you should be able to get them at Walmart. I’m from Mn and can find them in every grocery store chain–usually by the frozen ravioli.
Should be in the freezer section in your grocery store. Ask a clerk. If you can’t find them you’ll have to make your own or used dry noodles which aren’t as good imo.
I am in Southern Indiana and maybe that is the difference but I have never eaten mashed potatoes with beef and noodles (not that I wouldn't like it though). This recipe sounds good and I am going to try it but I will have it with a green salad. When in Indiana again try a pork tenderloin sandwich in Batesville at Lil' Charlie's. Delicious, second only to Scotty's Brewhouse in Bloomington.
This plate is similar at the stragonof beef??
This looks really good Brandi. My friend Marybeth was at that Indiana gathering too! Love your recipe and I am pinning it!
Well y'all have convinced me – next time I will serve over mashed potatoes. I have no qualms about eating ALL the carbs! LOL
I loved meeting Marybeth! It was a great time and SO informative. I learned so much!!
This reminds me of something my mom would make. I can still smell it in the house when I came home from school!
I am from Indiana and I agree with all of you……beef and noodles over mashed potatoes! Oh, and I love breaded pork tenderloin sandwiches!
This looks about how I make mine. I have never used the onions and cream but would be willing to give it a try. I have always served this over mashed potatoes with a well in them to hold more noodles and corn is always our choice of a side. Most of my family have often stirred them together on their plate. Must be a midwest thing as I am in SE Ohio.
Mouth-watering scrumptious-ness!! And yep..we Ohioians are among those who love it over mashed taters with a side of corn. Oh my!!!
Mom & Grandma both made this and we loved it! Ohio bred & corn fed!!
Oh yes ! My Dad started me on creamed corn over mashed potatoes when as a kid…still love it now ! Some of the best corn comes from Ohio !
Noodles, mashed potatoes and corn? Too many carbs at once. How about served with a nice salad or green vegetable? The recipe sounds good, especially in this cold weather. I'll try it this week.
No Midwesterner would ever serve Beef and Noodles any other way. Salad?…so not happening here in Indiana..
So true!
Exactly! I am from Illinois and we like carbs on top of our carbs with a side of carbs…and a nice dinner roll!
yes!!
100% true!!!! A salad on top of carbs on top of carbs and carbs wouldn’t be to bad, I don’t mind a little rabbit food along with my carbs. Gotta have carbs here in Illiana. For the frigid winters. This recipe is on point. I’ve never used heavy cream though, gonna try it with this recipe. My mouth is watering!
Lol so true!! Iowa gal here and YESSSSS we love our carbs! I added some red wine to the recipe, and it smells and tastes AMAZING!!! This recipe was so cheap too!! Bought all the ingredients at Aldi!
Hell yeah!
Illinoians love our carbs
Holla from Decatur
I tried this recipe and personally loved it. I’m from Indiana as well, love it over mashed potates and buttered bread for side. Awesome!
I do thick chicken noodle soup over mashed potatoes and everyone thinks I’m weird! Lol it’s The Hoosier in me ????
Made it today and it was amazing
We are in Nebraska. This will be served on top of extra rich mashed potatoes. Corn sounds like a great side for us, or maybe green bean casserole! What a perfect nice fall dinner!
Making this as I’m posting this review. Very sure that it’s gonna be excellent. I added some carrots and celery to the recipe for alittle xtra color. Served over mashed potatoes is a must! I’ll also make some cheesy garlic bread.
Well I’m going to give this recipe a try
Too many carbs? I don’t care. If you must watch your carb intake don’t eat this, or at least have it infrequently. But Beef & Noodles must be served over mashed potatoes, and a vegie side of corn or green beans (or green bean casserole). I was unaware that this was mostly an Indiana thing, but since I grew up here in Indiana I guess that explains how I fell in love with it.
Beef and noodles and chicken and noodles are always served with or on top of mashed potatoes.
That is the way it is served in Indiana! Very good. Our church serves chicken and noodles with mashed potatoes offered once a month at our church dinner. We have lots of other home cooked foods brought in too.
Grandma Sue from Central Indiana