Crock Pot Beef and Noodles
Print Recipe
4.89 from 36 votes

Crock Pot Beef and Noodles

Prep Time10 mins
Cook Time9 hrs
Total Time9 hrs 10 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 746kcal
Author: Brandie @ The Country Cook


  • 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


  • 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.


Optional: During the last 15 minutes of cooking, add in 1/2 cup heavy cream.


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