Crock Pot Beef and Noodles Recipe

Introduction

This comforting Crock Pot Beef and Noodles recipe is perfect for cozy dinners any night of the week. Tender shredded beef simmers slowly with flavorful broth and herbs, then meets soft egg noodles for a hearty, satisfying meal.

Ingredients

• 2-3 pound chuck roast (or similar cut)
• 1 tablespoon canola oil
• 2 cups beef broth (low-sodium recommended, or water)
• 2 teaspoons Worcestershire sauce (or soy sauce)
• 1 medium onion (chopped)
• 2 cloves garlic (or 1 teaspoon garlic powder)
• 1 tablespoon Italian seasoning
• 1 pound egg noodles (dried, fresh or frozen)
• 1 cup mushrooms (sliced, optional)
• Salt and pepper (to taste)
• ½ cup heavy cream (or 1 tablespoon cornstarch mixed with 1 tablespoon water, optional)

Instructions

1. Step 1: Optional: Brown the roast by heating a skillet over medium-high heat. Add 1 tablespoon canola oil and sear the beef for 1-2 minutes per side until slightly browned. This adds extra flavor but can be skipped.
2. Step 2: Place the beef in the crock pot along with beef broth, chopped onion, garlic, Worcestershire sauce, and Italian seasoning. Seal the lid and cook on Low for 6-7 hours or High for 4 hours, until the meat is tender.
3. Step 3: Use two forks to shred the beef directly in the crock pot. Season with salt and pepper to taste. Add the egg noodles and sliced mushrooms if using.
4. Step 4: Cover and cook on High for 10-20 minutes, until the noodles are al dente. The cooking time may vary depending on the type of noodles.
5. Step 5: To thicken the sauce, stir in heavy cream or the cornstarch slurry. Let it cook for a few minutes until the gravy thickens to coat the back of a spoon. The sauce will thicken further as it cools. Serve warm.

Tips & Variations

• For added depth, try browning the meat before slow cooking, but it’s fine to skip for convenience.
• Use fresh or frozen egg noodles for a softer texture, adjusting cooking time accordingly.
• Add mushrooms for extra earthiness or swap Worcestershire sauce for soy sauce for a different flavor.
• To keep the sauce gluten-free, use gluten-free noodles and cornstarch as a thickener.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, any tough, slow-cooking cut like brisket or round roast works well. They become tender and flavorful after slow cooking.

How do I prevent the noodles from getting mushy?

Add the noodles near the end of cooking and check frequently to avoid overcooking. Use firmer noodles like dried egg noodles or reduce cooking time if using fresh.

Crock Pot Beef and Noodles Recipe

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★★★★★

4.7 from 127 reviews

• Author: Hugo
• Total Time: 6 hours 35 minutes to 7 hours 35 minutes
• Yield: 6 servings 1x

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Description

This comforting Crock Pot Beef and Noodles recipe features tender slow-cooked chuck roast simmered with beef broth, onions, garlic, and Italian seasoning. It’s finished with egg noodles cooked right in the crock pot, creating a rich, hearty dish perfect for an easy weeknight dinner. Optional ingredients like mushrooms and a creamy thickener add depth and luscious texture.

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Ingredients

Scale 1x2x3x

Beef and Broth

• 2–3 pound chuck roast (or similar cut)
• 1 tablespoon canola oil
• 2 cups low-sodium beef broth (or water)
• 2 teaspoons Worcestershire sauce (or soy sauce)
• 1 medium onion, chopped
• 2 cloves garlic (or 1 teaspoon garlic powder)
• 1 tablespoon Italian seasoning
• salt and pepper to taste

Noodles and Additions

• 1 pound egg noodles (dried, fresh or frozen)
• 1 cup mushrooms, sliced (optional)

Thickener (Optional)

• ½ cup heavy cream (or 1 tablespoon cornstarch mixed with 1 tablespoon water)

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Instructions

1. Optional Browning: Heat a skillet over medium-high heat and add 1 tablespoon canola oil. When hot, sear the chuck roast for 1-2 minutes per side until it develops a slight brown crust. This step enhances flavor but can be skipped.
2. Slow Cook Beef: Place the browned (or raw) beef into the crock pot. Add beef broth, chopped onion, garlic, Worcestershire sauce, and Italian seasoning. Seal the lid and cook for 6-7 hours on Low or 4 hours on High until the meat is tender and easily shredded.
3. Shred Beef: Using two forks, shred the beef directly in the crock pot into bite-sized pieces. Season with salt and pepper according to taste. Stir in mushrooms if using.
4. Add Noodles: Add the egg noodles to the crock pot and cover. Cook on High for 10-20 minutes, checking frequently to ensure noodles become al dente without overcooking. The exact time depends on the noodle type.
5. Thicken Sauce: Stir in the heavy cream or cornstarch slurry to thicken the gravy. Let it simmer for a few minutes until the sauce coats the back of a spoon. The sauce will thicken further as it cools.
6. Serve: Serve the beef and noodles warm for a hearty, comforting meal.

Notes

• For deeper flavor, sear the beef before slow cooking, but it’s optional.
• You can substitute water for broth, though broth adds more richness.
• Adjust seasoning toward the end after shredding the beef.
• Cooking time for noodles varies; use the package instructions as a guideline.
• The cream or cornstarch thickener is optional; you can omit for a thinner sauce.

• Prep Time: 15 minutes
• Cook Time: 6-7 hours (Low) or 4 hours (High) plus 20 minutes for noodles
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Keywords: crock pot beef and noodles, slow cooker beef recipe, easy beef dinner, comfort food, beef stew with noodles