Crock Pot Beef and Noodles Recipe

ByJulia
Jump to Recipe·5 from 14 reviews

If you’re craving a comforting, hearty dinner that practically makes itself, you’re going to love this Crock Pot Beef and Noodles Recipe. I stumbled upon this gem when I needed a hands-off meal that packed big flavor—and trust me, it delivers. Perfectly tender beef, a rich broth, and velvety noodles all cooked together in your slow cooker. Stick around and I’ll walk you through every step so your dinner turns out just right every time.

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Why This Recipe Works

  • Tender Chuck Roast: Slow cooking transforms this affordable cut into melt-in-your-mouth beef.
  • No Fuss, No Stress: Prep in under 10 minutes then let the crock pot do the heavy lifting.
  • Perfectly Cooked Noodles: Adding dried noodles towards the end avoids mushy textures and keeps them al dente.
  • Creamy Finish: The option to stir in heavy cream softly rounds out the dish for that cozy comfort food vibe.
Crock Pot Beef and Noodles, slow cooker beef noodle dish, hearty beef stew with noodles, easy slow cooker beef dinner, comforting beef and noodle recipe - The image shows a close-up of a large black pan filled with soft, flat pasta noodles mixed with shredded brown meat in a thick light brown sauce. The noodles are creamy and coated evenly, with visible bits of green herbs sprinkled throughout, creating a textured, natural look. A wooden spoon is scooping a portion of the pasta and meat mixture from the pan, lifting the food in folds that show the moist sauce clinging to both the noodles and meat. The overall look is warm, hearty, and comforting, with the colors mainly beige, brown, and small green specks. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Crock Pot Beef and Noodles Recipe plays a key role to build depth, texture, and richness. From seasoned chuck roast to the star dried egg noodles, here’s why I choose each one and some tips to help you shop smart.

Crock Pot Beef and Noodles, slow cooker beef noodle dish, hearty beef stew with noodles, easy slow cooker beef dinner, comforting beef and noodle recipe - Flat lay of a whole raw chuck roast with marbling and deep red color, a small white ceramic bowl of golden vegetable oil, a small white ceramic bowl filled with coarse steak seasoning blend, a few whole white eggs with clean shells, a medium yellow onion finely diced in a small white ceramic bowl, a small white ceramic bowl with minced fresh garlic, a small white ceramic bowl filled with clear water, a small white ceramic bowl containing dark Worcestershire sauce, a neat pile of dried homestyle egg noodles with a slightly curly, flat appearance, a small white ceramic bowl holding thick heavy cream, all ingredients fresh and natural, balanced symmetrical arrangement, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Chuck Roast: This cut is perfect for slow cooking—it becomes tender and juicy without breaking the bank.
  • Vegetable Oil: Needed for searing the meat to lock in flavor and develop those lovely browned bits.
  • Steak Seasoning: A simple seasoning blend amps up the beef’s natural flavor beautifully.
  • Onion: Diced finely for subtle sweetness and depth; you won’t taste big chunks but they add magic.
  • Minced Garlic: Just a couple teaspoons to provide that unmistakable savory punch, balanced with beef.
  • Water + Better than Bouillon: Beef stock concentrate gives you a rich broth fast without the store-bought sodium overload.
  • Worcestershire Sauce: Adds an umami boost and slight tang to deepen the flavor profile.
  • Dried Homestyle Egg Noodles: I prefer dried over frozen for texture; they hold up perfectly in the crock pot without getting mushy.
  • Heavy Cream (optional): Creamy, silky, and luxurious—optional but highly recommended for that dreamy finish.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love this dish as-is, but I always encourage you to make it your own. It’s forgiving and flexible, so don’t be shy experimenting with flavors, textures, and even cooking times.

  • Variation: Sometimes I swap out Worcestershire sauce for a splash of balsamic vinegar for a tangy twist that cuts through the richness beautifully.
  • Dietary: For a lighter version, skip the heavy cream and add a splash of low-fat milk or a dollop of Greek yogurt at the end.
  • Noodle Swap: If you’re gluten-free, I’ve found that gluten-free egg noodles or even rice noodles work fine—just adjust cooking time carefully.
  • Veggie Boost: I’ve added chopped mushrooms or carrots during cooking for extra heartiness without overpowering the classic flavors.

Step-by-Step: How I Make Crock Pot Beef and Noodles Recipe

Step 1: Season and Sear the Chuck Roast

I always start by seasoning the chuck roast liberally with steak seasoning plus a bit of salt and pepper—don’t be shy here, it really builds your flavor foundation. Heat your vegetable oil over high heat in a large skillet. When the oil’s hot enough—the “shimmering” stage—I place the roast in and listen for that satisfying sizzle. Sear each side for about 2 minutes; this caramelization creates flavor-packed crust and juicy meat inside. Then, remove from heat and transfer the roast right into your crock pot.

Step 2: Add Aromatics and Let It Slow Cook

Next, toss your diced onions and minced garlic on top of the roast in the crock pot—no extra liquid needed here because the roast will release juices as it cooks. Cover and set your crock pot to low for 6 to 8 hours. This slow-and-low method really breaks down the collagen, turning the beef tender and juicy. If you’re around, give it a quick peek near the 6-hour mark; you want that meat fork-tender but not falling apart just yet.

Step 3: Shred Beef and Add Noodle Mixture

Once your roast is ready, carefully pull it out and place it on a plate. Use two forks to shred the beef—watch for and remove any big fat bits to keep things deliciously balanced. Return the shredded meat to the crock pot and whisk together water, Better than Bouillon, and Worcestershire sauce in a bowl. Pour this broth mixture over the beef, then stir in your dried egg noodles gently. Cover and cook on low for another 30 to 60 minutes, checking occasionally. Noodles vary, so keep an eye on consistency—but you want them tender without mush.

Step 4: Finish with Creaminess and Serve

During the last 15 minutes of cooking, stir in the heavy cream to give your Crock Pot Beef and Noodles Recipe that incredible creamy finish. Give one last gentle stir and get ready to serve. Trust me, that creamy, beefy, noodles combo is pure comfort in a bowl.

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Pro Tips for Making Crock Pot Beef and Noodles Recipe

  • Don’t Skip Searing: Browning the roast first locks in juices and adds layers of flavor you can’t get from slow cooking alone.
  • Keep an Eye on Noodles: Different brands and types vary in cooking time—check noodles often during that last hour to avoid mush.
  • Add Liquid Gradually: If your noodles look dry before fully cooked, add a splash of water or broth and stir gently to finish them off.
  • Cream at the End: Stir in heavy cream just before serving to keep its silky texture and avoid curdling in the long cook time.

How to Serve Crock Pot Beef and Noodles Recipe

Crock Pot Beef and Noodles Recipe - Serving Suggestion

Garnishes

I usually sprinkle freshly chopped parsley or a few snips of chives right before serving. It brightens up the dish visually and adds a fresh, herby note that balances the richness perfectly. Sometimes, a dash of freshly cracked black pepper on top just before plating really amps up the aroma too.

Side Dishes

This recipe is a complete meal, but I often serve it with a simple green salad tossed in vinaigrette or steamed green beans for a little garden freshness. Crusty bread or garlic rolls also make perfect partners for soaking up extra sauce—you’ll want every last bit!

Creative Ways to Present

For holidays or a special dinner, I like serving this Crock Pot Beef and Noodles Recipe in little ramekins topped with a sprinkle of shredded sharp cheddar cheese and a quick broil to melt it down. It turns a humble dish into something a little more celebratory. Also fun: twirling the noodles neatly with the beef on the plate for a “restaurant-style” look.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The beef noodles thicken up as they chill, so I recommend adding a splash of broth or milk when reheating to keep everything saucy and tender.

Freezing

Freezing works well! I portion leftover Crock Pot Beef and Noodles Recipe into freezer-safe containers or heavy-duty bags. When thawing, I do it overnight in the fridge and then reheat gently on the stove with a bit of added liquid to keep noodles soft but not mushy.

Reheating

My favorite method is reheating on the stovetop over low heat with a splash of beef broth or milk—just enough to loosen the sauce without watering it down. Stir gently often to avoid breaking up noodles too much. Microwave works too in a pinch, but the stovetop really helps maintain that homemade texture.

FAQs

  1. Can I use frozen egg noodles instead of dried in this Crock Pot Beef and Noodles Recipe?

    While you can use frozen noodles, I personally recommend dried homestyle egg noodles for better texture. Frozen noodles tend to become gummy or mushy in the slow cooker. If you only have frozen, cook them separately and add when serving for best results.

  2. How long does it take to cook the beef in the crock pot?

    The chuck roast needs about 6-8 hours on low to become tender enough to shred. Timing depends on your crock pot’s heat settings, so start checking tenderness around 6 hours.

  3. Can I skip the heavy cream?

    Absolutely! The cream is optional but adds a lovely richness. If you skip it, the dish will be a bit less creamy but still delicious and comforting.

  4. What if my noodles aren’t fully cooked after the recommended cooking time?

    Simply add a little more liquid—water or broth—and stir gently. Cover and continue cooking on low, checking every 10-15 minutes to prevent overcooking.

  5. What kind of steak seasoning do you suggest?

    I like a simple blend with salt, pepper, garlic powder, and a touch of smoked paprika, but any favorite steak seasoning mix works great here. Just avoid anything too spicy or sweet to keep flavors balanced.

Final Thoughts

This Crock Pot Beef and Noodles Recipe has become one of my go-to comfort food dinners, especially after a long day when I want something warm waiting for me. It’s straightforward but feels special, and it’s always a hit with my family and friends. Give it a try—you’ll love how easy it is to have a hearty, delicious meal on the table with minimal effort. Plus, that creamy, beefy goodness makes for some seriously happy taste buds!

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Crock Pot Beef and Noodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 14 reviews
  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 9 hours
  • Total Time: 9 hours 10 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
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Description

This Crock Pot Beef and Noodles recipe is a comforting, hearty dish perfect for easy weeknight dinners. A tender chuck roast is slow-cooked with onions and garlic, then shredded and combined with egg noodles cooked right in the crock pot. The addition of heavy cream at the end adds a delicious creamy finish to this classic comfort food.

Ingredients

Meat and Seasoning

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

Vegetables and Aromatics

  • 1 medium onion, finely diced
  • 2 teaspoons minced garlic

Liquids and Additions

  • 2-3 Tablespoons vegetable oil
  • 4 cups water
  • 4 teaspoons Better than Bouillon (concentrated beef stock)
  • 2 teaspoons Worcestershire sauce
  • ½ cup heavy cream (optional)

Pasta

  • 16 ounce bag dried homestyle egg noodles

Instructions

  1. Season the roast: Season both sides of the chuck roast with steak seasoning and salt and pepper, rubbing it in well for flavor.
  2. Brown the meat: Heat vegetable oil in a large skillet over high heat until hot, then add the chuck roast. Sear it for about 2 minutes on one side until it browns and makes a loud sizzle, then flip and brown the other side for another couple of minutes. Turn off the heat after browning.
  3. Prepare crock pot: Transfer the browned chuck roast to a 6-quart crock pot. Add the diced onion and minced garlic directly on top—no extra liquid needed at this point.
  4. Cook the beef: Cover the crock pot and cook on low for 8 hours to ensure the beef is tender and shreddable.
  5. Shred the meat: Remove the roast from the crock pot and place it on a plate. Shred the beef carefully, removing any excess fat bits, then return the shredded beef to the crock pot.
  6. Make broth mixture: In a bowl, whisk together the water, Better than Bouillon, and Worcestershire sauce. Pour this mixture over the shredded beef in the crock pot.
  7. Add noodles: Gently stir in the dried egg noodles, making sure they are evenly distributed in the liquid.
  8. Cook noodles: Cover and cook on low for 60 minutes or until noodles are fully cooked. Stir gently once or twice during this time to ensure even cooking. If the mixture thickens too much before noodles are done, add ½ cup more water or beef broth and continue cooking.
  9. Finish with cream: During the last 15 minutes of cooking, stir in the heavy cream to add a creamy texture. Then serve the dish warm and enjoy!

Notes

  • Beef broth can be used instead of water and beef bouillon concentrate for added flavor.
  • The heavy cream is optional but adds a rich, delicious creaminess to the noodles and beef.
  • Use dried homestyle egg noodles for best texture. Avoid frozen noodles or no yolk noodles as they can become gummy or fall apart during the slow cooking process.
  • If using delicate noodles, cook them separately and serve the shredded beef mixture over the noodles to avoid mushy texture.
  • Stirring occasionally while noodles cook helps prevent sticking and ensures even cooking.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 2 g
  • Sodium: 600 mg
  • Fat: 18 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 2 g
  • Protein: 35 g
  • Cholesterol: 90 mg

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