Crock Pot Beef and Noodles

Crock pot beef and noodles combines tender chuck roast, creamy sauce, and wide egg noodles for an easy, comforting meal. Perfect for busy weeknights, this simple slow-cooker recipe offers hearty flavors with minimal effort.

Prep Time5

Cook Time8

Course: Main Course

Cuisine: American

Keyword: beef and noodles crock pot recipe, beef and noodles in a slow cooker, beef noodles crock pot, crock pot beef and noodles, crockpot beef and noodles, slow cooker beef and noodles

Servings:

Calories: 699kcal

Ingredients

2 pound chuck roast
1 cup diced yellow onion
1 tablespoon minced garlic
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme
3 cups beef stock divided
4 cups approximately 8 ounces wide egg noodles
1 cup heavy cream
1-2 tablespoons chopped fresh parsley for garnish

Instructions

In a 4-5 quart crockpot slow cooker, add the chuck roast, diced yellow onion, minced garlic, salt, black pepper, garlic powder, onion powder, dried thyme and
1 cup beef stock. Cover with the lid and cook on LOW for a total of 8 hours.
At the 7 ½ hour mark of the cooking time for the beef, remove the beef from the crockpot and place it onto a plate. Using 2 forks gently shred the beef, being sure to pull out and discard any fatty pieces from the beef. Cover the plate of shredded beef with a piece of aluminum foil to keep it warm while the noodles cook.
Turn the heat to the crockpot to HIGH, add the remaining 2 cups of beef stock and wide egg noodles. Stir the egg noodles into the beef stock, being sure to push the noodles down into the liquid so that they are mostly covered. Return the lid to the crockpot and cook for an additional 35-40 minutes or until the noodles are tender.
Once the noodles are tender, stir in the heavy cream until fully incorporated. Add the shredded beef back to the crockpot and stir to incorporate without breaking up the beef too much.
Garnish with the chopped fresh parsley and serve.

Notes

If you want a little thicker sauce for your crockpot beef and noodles, you can add a cornstarch slurry (1 tablespoon cornstarch whisked with 1 tablespoon water) to the crockpot when the noodles and additional beef stock is added. Stir the slurry into the hot liquids well before adding the lid and cooking the egg noodles.
We prefer to use the bagged dried wide egg noodles for this recipe as they tend to not get as thick and “mushy” as the frozen brands of fresh egg noodles that can be found in the freezer section of your grocery store. The frozen, or fresh egg noodles tend to give off more starches when cooked directly in the crockpot so they will yield a thicker sauce and absorb the liquids a little more than the bagged dry noodles will. Depending on the brand of egg noodles you are using, the cooking time may vary so keep an eye on them so that they do not over cook. You will want to check them for doneness at the 20 minute mark.
Chuck roast is also known, or labeled as, “pot roast” at your local grocery store. You can substitute a tri-tip roast, top round or bottom round roast for the chuck roast in this recipe. They all do well with being slow cooked to become tender for this recipe.
If using low sodium beef stock, or beef broth, for this recipe, you may need to taste for seasoning before serving and add an additional ¼ - ½ teaspoon salt if needed.

Nutrition