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Crock Pot Beef and Noodles Recipe

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4.6 from 501 reviews

This Crock Pot Beef and Noodles is a comforting, hearty slow-cooker recipe featuring tender chuck roast simmered with onions, garlic, and rich beef stock, then served over classic homestyle egg noodles. The dish is enhanced with Worcestershire sauce and an optional touch of heavy cream for creaminess, making it a perfect one-pot meal for cozy dinners.

Ingredients

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Beef and Seasonings

  • 1-2 pound chuck roast
  • 2-3 Tablespoons vegetable oil
  • 1 Tablespoon steak seasoning
  • Salt and pepper, to taste

Aromatics and Broth

  • 1 medium onion, finely diced
  • 2 teaspoons minced garlic
  • 4 cups water
  • 4 teaspoons Better than Bouillon (concentrated beef stock)
  • 2 teaspoons Worcestershire sauce

Pasta and Dairy

  • 16 ounce bag dried homestyle egg noodles
  • ½ cup heavy cream (optional)

Instructions

  1. Sear the Chuck Roast: Heat vegetable oil in a skillet over medium-high heat. Season the chuck roast with steak seasoning, salt, and pepper. Sear the roast on all sides until browned, about 3-4 minutes per side to lock in flavors.
  2. Prepare the Slow Cooker Base: Transfer the seared roast to the crock pot. Add finely diced onion, minced garlic, water, Better than Bouillon beef stock, and Worcestershire sauce. Stir gently to combine all ingredients.
  3. Slow Cook the Beef: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and easily shreds with a fork.
  4. Add the Egg Noodles: About 30 minutes before serving, stir in the dried homestyle egg noodles. Make sure they are submerged in the broth so they cook evenly.
  5. Cook the Noodles: Continue slow cooking with the lid slightly ajar if needed to prevent over-boiling, until the noodles are tender, about 20-30 minutes.
  6. Finish with Cream (Optional): Stir in the ½ cup of heavy cream to add richness and a creamy texture to the dish. Adjust seasoning with salt and pepper to taste.
  7. Serve: Shred the beef into bite-sized pieces if desired and serve the beef and noodles hot from the crock pot, garnished with fresh parsley if preferred.

Notes

  • Steak seasoning can be replaced with a mix of garlic powder, onion powder, paprika, and black pepper if unavailable.
  • If you prefer a thicker sauce, whisk a tablespoon of cornstarch with cold water and stir into the crock pot 15 minutes before serving.
  • For a lighter version, omit the heavy cream or substitute with a lactose-free cream alternative.
  • The noodles can be substituted with egg noodles or wide pasta noodles of your choice.
  • Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.

Find it online: https://amandafood.com/crock-pot-beef-and-noodles-recipe/