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Thomas Baker

Crock Pot Beef and Noodles Easy Comforting Weeknight Dinner

This Crock Pot Beef and Noodles recipe is a perfect easy dinner choice for busy weeknights. Featuring tender shredded chuck roast simmered in a savory gravy with wide egg noodles, it’s a delicious family dinner and classic comfort food that makes slow cooker recipes wonderfully simple.
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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 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 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 the canola oil in a large skillet over medium-high heat and quickly brown the chuck roast for about 1 to 2 minutes per side to deepen flavor.
  2. Transfer the roast to the crock pot, then pour in the beef broth and scatter the chopped onion, minced garlic, Worcestershire sauce, and Italian seasoning on and around the meat.
  3. Cover and cook on the Low setting for 6 to 7 hours or on High for 4 hours, until the beef is tender enough to shred easily.
  4. Shred the beef directly in the crock pot using two forks, then season generously with salt and pepper.
  5. Add the wide egg noodles along with any optional mushrooms or green peas, stirring well to mix them with the cooking liquid.
  6. Switch the crock pot to High, cover it, and let the noodles cook for 10 to 20 minutes until they reach your preferred tenderness, checking often since cooking times vary.
  7. Finish by stirring in either the heavy cream or the cornstarch slurry, and allow the sauce to simmer on High for a few minutes until it thickens and coats the back of a spoon.
  8. Serve the dish piping hot in bowls, and garnish with fresh parsley if you like.

Notes

  • Chuck roast is the best choice but cuts like top round, eye of round, rump roast, sirloin tip, or beef tips work well too. Fully cooled leftovers can be kept in an airtight container in the fridge for up to 3 days or frozen for 3 months. To reheat, warm gently on the stovetop with a splash of broth to loosen the sauce. For Instant Pot use, cut beef into 1.5-inch pieces, brown in Saute mode, pressure cook on High for 30 minutes with natural release, cook noodles separately and stir in before serving.