Crock Pot Beef and Noodles

Crock Pot Beef and Noodles is the ultimate comfort food, perfect for chilly days or when you need a hearty, slow-cooked meal that feels like a warm hug. This version stays true to the Midwest classic — tender beef simmered in a rich, flavorful broth with perfectly cooked egg noodles, all made in one pot for easy cleanup.

Why You’ll Love This Recipe

• Effortless comfort food made in the crock pot.
• Rich, savory flavors with slow-cooked chuck roast and a creamy finish.
• Minimal prep time with maximum reward.
• Family-friendly and perfect for leftovers.

Ingredients

• 1-2 pound chuck roast
• 2-3 Tablespoons vegetable oil
• 1 Tablespoon steak seasoning
• Salt and pepper, to taste
• 1 medium onion, finely diced
• 2 teaspoons minced garlic
• 4 cups water
• 4 teaspoons Better than Bouillon (concentrated beef stock)
• 2 teaspoons Worcestershire sauce
• 16 ounce bag dried homestyle egg noodles
• ½ cup heavy cream, optional

Directions

Prepare the Chuck Roast:
Pat the chuck roast dry and season both sides generously with steak seasoning, salt, and pepper. Rub the seasoning in thoroughly.

Sear the Meat:
Heat 2-3 tablespoons of vegetable oil in a large skillet over high heat. Once hot, sear the chuck roast on one side for about 2 minutes or until deeply browned. Flip and repeat on the other side. (If using a multi-function cooker like a Ninja Foodi, use the sauté function.)

Transfer to Crock Pot:
Once seared, place the chuck roast into a 6-quart crock pot. Add the diced onion and minced garlic directly on top of the beef. No additional liquid is needed at this point.

Slow Cook the Beef:
Cover and cook on LOW for 6-8 hours without lifting the lid. The beef should become fall-apart tender.

Shred the Beef:
Remove the beef from the crock pot and place it on a plate. Use two forks to shred it, discarding any excess fat. Return the shredded meat to the crock pot.

Prepare the Broth:
In a mixing bowl, whisk together 4 cups of water, 4 teaspoons of Better than Bouillon, and 2 teaspoons of Worcestershire sauce. Pour this mixture into the crock pot over the shredded beef and stir gently to combine.

Cook the Noodles:
Stir in the dried homestyle egg noodles. Cover again and cook on LOW for 30–60 minutes, stirring once or twice during the last half of cooking to ensure even noodle cooking. If the mixture becomes too thick before the noodles are done, add ½ cup additional water and stir.

Add the Cream (Optional):
In the final 15 minutes of cooking, stir in ½ cup heavy cream to give the dish a rich, creamy finish.

Serve Hot:
Once noodles are fully cooked and the mixture is thick and creamy, serve immediately.

Pro Tips and Variations

• Use beef broth instead of water + bouillon if preferred.
• For extra richness, don’t skip the heavy cream.
• Dried homestyle egg noodles hold up best; avoid frozen or “no yolk” styles unless cooked separately.

Serving Suggestions

• Serve with warm dinner rolls, a crisp side salad, or steamed green beans for a complete meal.

Storage/Reheating

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat gently in the microwave or on the stovetop with a splash of broth or water to loosen the noodles.
• Not recommended for freezing due to the noodle texture change.

FAQs

Can I use a different cut of beef?
Yes, but chuck roast is preferred for its tenderness and flavor.

Can I use frozen egg noodles?
You can, but they may turn gummy. Dried noodles work best for this recipe.

Can I skip the cream?
Absolutely. The cream adds richness but isn’t necessary for flavor.

Conclusion

Crock Pot Beef and Noodles is a comforting, no-fuss meal that brings cozy, home-cooked flavors to your table with minimal effort. It’s a recipe you’ll return to all season long — and it’s just as good the next day.

More recipes you’ll love:

15 Minutes Creamy Spinach and Mushroom Orzo

Cheesy Garlic Chicken Wraps

Smothered Chicken Over Rice

French Dip Sliders for Dinner

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