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
Scale
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
- Season the roast: Season both sides of the chuck roast with steak seasoning and salt and pepper, rubbing it in well for flavor.
- 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.
- 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.
- Cook the beef: Cover the crock pot and cook on low for 8 hours to ensure the beef is tender and shreddable.
- 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.
- 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.
- Add noodles: Gently stir in the dried egg noodles, making sure they are evenly distributed in the liquid.
- 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.
- 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
