Crock Pot Beef and Noodles

This Crock Pot Beef and Noodles recipe brings the comforting flavors of a classic Midwestern dish right to your slow cooker. Using tender chuck roast and homestyle egg noodles, this meal is perfect for those days when you want something hearty without spending hours in the kitchen. The slow-cooked beef absorbs every bit of seasoning and broth, making it a satisfying dish for family dinners.

I first made this during a busy weekend and was blown away by how the flavors melded after hours of cooking. Now it’s one of my go-to comfort meals when I want something warm and filling without much hands-on time.

Ingredients

• Chuck roast: one to two pounds cut from the shoulder for ultimate tenderness and flavor
• Steak seasoning: choose a balanced blend with garlic powder and black pepper for a flavorful crust
• Salt and pepper: to enhance the natural beef flavors and seasoning mix
• Medium onion: finely diced to add sweetness and depth during slow cooking
• Minced garlic: adds aromatic warmth and complexity
• Water: four cups as the base liquid can be substituted with beef broth for more richness
• Better than Bouillon: four teaspoons concentrated beef stock to boost savory flavor
• Worcestershire sauce: two teaspoons for a hint of umami that complements the beef
• Dried homestyle egg noodles: sixteen ounces chosen for their hearty texture that holds up well in the crock pot
• Heavy cream: half a cup optional for a luscious and creamy finish balancing the savory broth

Instructions

Sear the beef:

Heat vegetable oil in a large skillet or use a sauté function if your slow cooker has one. Season the chuck roast generously with steak seasoning, salt, and pepper. When the oil is hot and shimmering, place the roast in the pan. Sear for about two minutes on each side until a golden crust forms. This step locks in flavor and provides a rich base for the broth.

Transfer to crock pot and add aromatics:

Place the browned roast in your crock pot. Add diced onion and minced garlic on top of the beef. There is no need to add extra liquid at this point because the beef and vegetables will naturally release moisture as they cook.

Slow cook the beef:

Cover the crock pot with the lid and cook on low for six to eight hours. Resist the urge to lift the lid during cooking as this lets out heat and extends the cooking time. The long, slow cook tenderizes the beef to the point where it melts in your mouth.

Shred the beef:

Once the cooking time is up, carefully remove the roast from the crock pot and place it on a plate. Use two forks to shred the meat, discarding any large pieces of fat. Return the shredded beef to the crock pot, spreading it evenly.

Prepare broth and add noodles:

In a bowl, whisk together water, Better than Bouillon, and Worcestershire sauce until the stock concentrate dissolves. Pour this mixture over the shredded beef in the crock pot. Add the dried egg noodles and gently stir to combine everything.

Finish cooking noodles:

Cover the crock pot again and cook on low for an additional 30 to 60 minutes. Check on the noodles occasionally and stir once or twice to prevent sticking and ensure even cooking. If the liquid thickens too much before the noodles are fully tender, add half a cup of water or beef broth and stir gently.

Add cream and serve:

For a richer texture, stir in the heavy cream during the last 15 minutes of cooking. This step is optional but highly recommended if you want a silky finish. Once done, stir to incorporate and then serve hot.

My favorite part of this dish has to be how tender and flavorful the chuck roast becomes after those several hours in the crock pot. I still remember my first family dinner when everyone kept going back for seconds and how cozy the house felt with the smell of slow-cooked beef and garlic filling every corner.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. When reheating, add a splash of water or broth to loosen the noodles and prevent them from drying out. This meal also freezes well for up to three months, making it perfect for batch cooking.

Ingredient Substitutions

If you do not have Better than Bouillon you can use beef broth instead by simply replacing the water and bouillon with about five cups of beef broth. For noodles, feel free to substitute with egg noodles that cook quickly but keep in mind to boil those separately and add them when serving to avoid mushiness. No heavy cream on hand Add a dollop of sour cream or cream cheese just before serving for a creamy tang.

Serving Suggestions

Serve this dish with a simple green salad or steamed vegetables like green beans or broccoli for a balanced meal. A crusty bread or soft dinner rolls soak up any leftover broth beautifully. Top with freshly chopped parsley for a pop of color and fresh flavor.

This Crock Pot Beef and Noodles is a comforting, easy to make meal perfect for busy weeknights. Let leftovers meld overnight for even better flavor.

Common Recipe Questions

→ What cut of beef is best for slow cooking in this dish?

Chuck roast is ideal due to its marbling and connective tissue, which breaks down over slow cooking to create tender, flavorful meat.

→ Can I substitute egg noodles with another type of pasta?

Dried egg noodles work best as they absorb the broth well, but you can use similar short pastas. Avoid overcooking as some may become mushy.

→ How important is browning the beef before slow cooking?

Browning develops deeper flavor through Maillard reactions, adding savory richness to the final dish, though it can be skipped for speed.

→ What is the role of Worcestershire sauce in the broth?

Worcestershire sauce adds umami and subtle tang, enhancing the savory profile of the broth and complementing the beef.

→ Is heavy cream necessary for this dish?

Heavy cream is optional; it adds a creamy texture and richness but the dish is flavorful and satisfying without it.

→ How do I avoid the noodles becoming gummy or falling apart?

Use dried homestyle egg noodles and add them late in the cooking process, stirring occasionally. Avoid cooking frozen noodles directly in the broth.