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.
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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.