Crock Pot Beef Noodles

This Crock Pot Beef and Noodles is a comforting Midwestern classic made simple and delicious. Using a chuck roast slow cooked to tender perfection, combined with egg noodles absorbed in a rich beef broth, this recipe delivers a hearty, satisfying meal that feels like a warm embrace on a chilly day.

I first made this recipe on a lazy weekend and was hooked by how the house smelled hours later. Now it’s a go-to for cozy family dinners that everyone requests on repeat.

Ingredients

• Chuck roast: the key to tender, flavorful beef choose well marbled meat for best results
• Steak seasoning: boosts the beef’s natural flavor use your favorite blend or a simple salt and pepper mix
• Onion: adds sweetness and depth fresh and firm onions work best
• Minced garlic: essential aromatic that enhances savory notes use fresh or goodquality jarred
• Vegetable oil: helps create a beautiful crust on the beef during searing
• Water and Better than Bouillon concentrated beef stock: combine for a rich homemadestyle broth
• Worcestershire sauce: adds a subtle tang and umami boost
• Dried homestyle egg noodles: these hold up well during slow cooking without becoming mushy opt for thicker varieties found near other egg noodles
• Heavy cream (optional): stirs in a silky richness that elevates the dish, but feel free to skip if preferred

Instructions

Season and Sear the Beef:

Season both sides of your chuck roast generously with steak seasoning and salt and pepper, rubbing it well to infuse the flavors. Heat vegetable oil over high heat in a large skillet until shimmering. Add the roast carefully and let it sizzle loudly for about 2 minutes without moving it. Flip and brown the other side similarly. This step locks in juices and builds a savory crust that enhances the final dish.

Setup for Slow Cooking:

Transfer the browned chuck roast to your 6 quart crock pot. Add diced onions and minced garlic on top, spreading evenly. You do not need to add extra liquid here because the slow cooking process will draw moisture from the meat and aromatics.

Long Slow Cook:

Cover the crock pot and set it to low. Let the meat cook undisturbed for 6 to 8 hours. Resist the urge to lift the lid as keeping the heat and steam trapped is vital for tenderizing the roast properly.

Shred and Return the Beef:

Once cooked, remove the roast carefully from the crock pot and place it on a plate. Shred the meat finely with forks, trimming off any noticeable fat or sinew. Return the shredded beef to the crock pot and leave the flavorful juices behind.

Make the Broth and Add Noodles:

In a bowl, whisk together water, Better than Bouillon, and Worcestershire sauce until well combined. Pour this mixture over the shredded beef in the crock pot. Gently stir in the dried homestyle egg noodles, making sure they are submerged in the broth.

Finish Cooking and Optional Cream:

Cover again and cook on low for another 30 to 60 minutes. This time depends on your noodle brand so keep an eye out for tenderness. Stir once or twice to encourage even cooking and prevent noodles from sticking. If the mixture thickens too much before noodles are tender, add another half cup of water or broth and stir gently. For extra creamy comfort, stir in half a cup of heavy cream during the last 15 minutes before serving.

I love how the Worcestershire sauce adds a subtle but unforgettable depth to the broth. This recipe always reminds me of cozy Sunday evenings at my grandma’s house, where the comforting smell of slowcooked beef filled the kitchen and made everyone gather around the table with eager appetites.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. The noodles will continue to absorb liquid when stored, so adding a splash of broth or water before reheating helps keep the texture just right. This dish also freezes well without a significant loss in flavor, though noodle texture may soften slightly after thawing.

Ingredient Substitutions

Feel free to swap vegetable oil for olive oil if you prefer a more robust flavor when searing the beef. You can replace Better than Bouillon with an equal amount of beef broth for convenience, though the concentrated stock adds a richer taste. If you cannot find dried homestyle egg noodles, regular egg noodles will work but watch cooking times carefully and avoid overcooking.

Serving Suggestions

Serve this hearty beef and noodles dish with a crisp green salad or steamed vegetables like green beans or broccoli to balance richness. A dollop of sour cream or a sprinkle of fresh parsley can add brightness and make the meal feel more festive.

This Crock Pot Beef and Noodles is simple to make and deeply comforting, perfect for chilly nights and family dinners.

Common Recipe Questions

→ Can frozen egg noodles be used instead of dried?

Frozen egg noodles tend to become gummy after cooking in this dish. Dried homestyle egg noodles hold up better during slow cooking and maintain the desired texture.

→ Is heavy cream necessary for the dish?

The heavy cream is optional but adds a pleasant creaminess to the final meal. It can be omitted for a lighter version without compromising flavor.

→ How long should the beef be cooked in the slow cooker?

Cook the chuck roast on low for 6 to 8 hours until it becomes tender enough to shred easily.

→ What is the best way to prevent noodles from overcooking?

Stir the noodles once or twice during the last hour of cooking and add a bit of water or broth if the mixture thickens before noodles are fully tender.

→ Can beef broth be used instead of water?

Yes, substituting beef broth for water and bouillon intensifies the rich beef flavor throughout the dish.