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Thomas Baker

Crock Pot Beef and Noodles Easy Comforting Weeknight Dinner

Enjoy a classic Midwestern comfort food with this Crock Pot Beef and Noodles recipe. Perfect for an easy dinner or a family weeknight meal, it features tender shredded chuck roast simmered in a rich, savory gravy alongside wide egg noodles. This slow cooker beef dish is the ultimate comfort food with minimal prep time required.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 6 portions
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2-3 lbs chuck roast or similar cut such as top round or rump roast or sirloin tip
  • 1 tbsp canola oil for optional browning step
  • 2 cups low-sodium beef broth or water
  • 2 tsp Worcestershire sauce or soy sauce
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced or 1 tsp garlic powder
  • 1 tbsp Italian seasoning
  • 1 lb wide egg noodles dried or fresh or frozen
  • 1 cup mushrooms sliced optional
  • salt and pepper to taste
  • 1/2 cup heavy cream OR 1 tbsp cornstarch mixed with 1 tbsp water for thickening

Method
 

  1. If desired, warm canola oil over medium-high heat in a large skillet and brown the chuck roast on each side for 1 to 2 minutes to enhance flavor.
  2. Transfer the roast into the crock pot and pour in beef broth, sprinkle chopped onion, add minced garlic, Worcestershire sauce, and Italian seasoning evenly over the meat.
  3. Cover the crock pot and let it cook on Low for 6 to 7 hours or on High for around 4 hours until the beef becomes very tender.
  4. Shred the cooked beef directly in the crock pot using two forks and season with salt and pepper to your liking.
  5. Mix in the wide egg noodles and optional mushrooms with the shredded beef and broth.
  6. Set the crock pot to High, cover it again, and cook for 10 to 20 minutes until the noodles reach the ideal tenderness, keeping an eye on them as cooking times may vary.
  7. Stir in either the heavy cream or the cornstarch slurry and allow the sauce to bubble on High for a few minutes until it thickens to a gravy consistency.
  8. Serve the hearty beef and noodles hot in deep bowls, optionally garnished with fresh parsley for color and flavor.

Notes

  • Chuck roast works best but top round, eye of round, rump roast, sirloin tip, or beef tips are good alternatives. Store leftover beef and noodles cooled in an airtight container in the fridge for up to 3 days or freeze for as long as 3 months. Reheat on the stove with a splash of broth to keep the consistency perfect. For an Instant Pot version, cut beef into 1.5-inch pieces, brown using Saute setting, pressure cook on High for 30 minutes with natural release, and prepare noodles separately on the stove before mixing them in.