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Crock Pot Beef and Egg Noodles Recipe

ByCaroline
Jump to Recipe· 4.9 from 14 reviews

If you’re craving a hearty, comforting meal that practically makes itself, then this Crock Pot Beef and Egg Noodles Recipe is going to be your new best friend in the kitchen. Imagine tender, slow-cooked chuck roast, rich beefy broth, and perfectly soft egg noodles, all melding together effortlessly in your crock pot. It’s a cozy dinner that tastes like it took all day, but mostly, it lets you relax while the magic happens. Stick around—I’m sharing all my tips, tricks, and personal tweaks to make sure your crock pot dinner turns out just right every single time.

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Why This Recipe Works

  • Slow-Cooked Tenderness: Cooking the chuck roast low and slow in the crock pot breaks down the tough fibers, resulting in melt-in-your-mouth beef every time.
  • Balanced Flavors: Combining concentrated beef bouillon and Worcestershire sauce gives the broth a deep, savory complexity without needing tons of added salt.
  • Perfect Noodles: Using dried homestyle egg noodles instead of frozen keeps the noodles from turning gummy or mushy during slow cooking.
  • Hands-Off Convenience: After a quick sear and tossing everything into the crock pot, your dinner gets to cook itself while you go about your day.
Crock Pot Beef and Egg Noodles, slow cooker beef and noodles, easy beef and egg noodles recipe, hearty crock pot dinner, comforting beef noodle dish - The image shows a close-up of a large black pan filled with soft, flat pasta noodles mixed with shredded brown meat in a thick light brown sauce. The noodles are creamy and coated evenly, with visible bits of green herbs sprinkled throughout, creating a textured, natural look. A wooden spoon is scooping a portion of the pasta and meat mixture from the pan, lifting the food in folds that show the moist sauce clinging to both the noodles and meat. The overall look is warm, hearty, and comforting, with the colors mainly beige, brown, and small green specks. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Crock Pot Beef and Egg Noodles Recipe plays its part perfectly. From the chuck roast that loves long, slow cooking to the egg noodles that soak up all that savory goodness – these flavors were carefully chosen to give you a rich, hearty meal without fuss. Plus, I’ve got a few shopping tips to help you pick the right stuff that’ll make this recipe shine.

Crock Pot Beef and Egg Noodles, slow cooker beef and noodles, easy beef and egg noodles recipe, hearty crock pot dinner, comforting beef noodle dish - Flat lay of a whole raw chuck roast with marbling and deep red color, a small white ceramic bowl of golden vegetable oil, a small white ceramic bowl filled with coarse steak seasoning blend, a few whole white eggs with clean shells, a medium yellow onion finely diced in a small white ceramic bowl, a small white ceramic bowl with minced fresh garlic, a small white ceramic bowl filled with clear water, a small white ceramic bowl containing dark Worcestershire sauce, a neat pile of dried homestyle egg noodles with a slightly curly, flat appearance, a small white ceramic bowl holding thick heavy cream, all ingredients fresh and natural, balanced symmetrical arrangement, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Chuck roast: This cut is perfect for slow cooking because it becomes incredibly tender while staying flavorful; look for a well-marbled piece for best results.
  • Vegetable oil: For searing the roast before slow cooking—helps lock in flavor and gives a nice crust.
  • Steak seasoning: Adds a simple, robust hit of flavor; feel free to use your favorite blend or keep it classic with salt and pepper.
  • Onion: Diced finely, it melts into the sauce and deepens the savory profile.
  • Garlic: Minced garlic introduces that mouthwatering aroma and depth that pairs wonderfully with beef.
  • Water & Better than Bouillon: These form the base of your cooking liquid, mimicking rich beef broth without needing to buy a full carton—super convenient!
  • Worcestershire sauce: Just a splash adds complexity with a tangy, savory kick.
  • Dried homestyle egg noodles: These hold up better in the slow cooker compared to frozen or no-yolk varieties, avoiding the dreaded gummy texture.
  • Heavy cream (optional): Adding this at the end gives the dish a silky, luscious finish—but it’s totally fine without it if you’re watching dairy.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Crock Pot Beef and Egg Noodles Recipe is how easy it is to personalize. Whether you want to add a veggie or tweak the flavor profile, you can make it your own with just a few swaps or additions.

  • Vegetable Add-In: Sometimes I toss in sliced mushrooms or chopped carrots with the onions; they slow-cook beautifully and boost the nutrition.
  • Seasoning Switch-Up: If you like a bit of heat, sprinkling some crushed red pepper or a dash of smoked paprika before cooking adds a lovely smoky punch.
  • Dairy-Free: Skip the heavy cream and use a splash of coconut milk or cashew cream if you want to keep it creamy but dairy-free.
  • Make it Gluten-Free: Use gluten-free egg noodles or substitute with zoodles or spiralized veggies added at the end for a fun twist.

Step-by-Step: How I Make Crock Pot Beef and Egg Noodles Recipe

Step 1: Season and Sear the Chuck Roast

First things first: rub your chuck roast generously with the steak seasoning, salt, and pepper—I like to really work it in to build flavor. Heat your vegetable oil in a large skillet over high heat until shimmering. When you add the roast, you want a loud, satisfying sizzle—this seals in those juices. Brown each side for about 2 minutes until you get a good crust, then you’re ready to move on.

Step 2: Into the Crock Pot with Onions and Garlic

Transfer the seared chuck roast into your 6-quart crock pot. Next, sprinkle diced onions and minced garlic over and around the meat. You don’t need to add any extra liquid yet because the slow cooker will draw the moisture out from the roast and veggies to create a rich broth. Cover and set it to low for about 6 to 8 hours. If you’re around, go for the full 8 hours because the beef is at its most tender then.

Step 3: Shred and Mix in the Noodles

Once the roast is fork-tender and falling apart, fish it out and shred it on a plate—watch out for any large chunks of fat or gristle, and discard those. Toss the shredded beef back into the crock pot. In a separate bowl, whisk together your water, Better than Bouillon, and Worcestershire sauce, then pour that over the meat. Gently stir in the dried egg noodles, aiming to spread them evenly.

Step 4: Finish Cooking the Noodles to Perfection

Cover the crock pot and cook on low for another 30 to 60 minutes—timing depends on your noodles, so keep an eye on them. Stir once or twice during this period to help the noodles cook evenly and absorb the tasty broth. If it starts getting too thick before the noodles are fully cooked, I recommend adding a splash more water or beef broth—trust me, it’s better than rushing and ending up with undercooked pasta.

Step 5: Stir in Heavy Cream and Serve

For that extra creamy finish (which I highly encourage), stir in your heavy cream during the last 15 minutes. It smooths out the sauce and gives the dish a lovely richness without weighing it down. Then, it’s ready to serve – hearty, comforting, and so flavorful!

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Tips from My Kitchen

  • Searing Matters: I always don’t skip the sear step—even though it adds a few minutes—it builds so much flavor and keeps the roast juicy.
  • Watch Those Noodles: Different brands cook differently; I once overcooked mine and ended up with mush, so check noodles often during the final hour.
  • Adding Liquid Slowly: If it thickens too fast, a little extra broth goes a long way in preventing dryness and ensuring fluffy noodles.
  • Choose Your Egg Noodles Wisely: I learned that homestyle dried egg noodles hold up best compared to frozen or no-yolk versions in this recipe.

How to Serve Crock Pot Beef and Egg Noodles Recipe

Crock Pot Beef and Egg Noodles Recipe - Serving Suggestion

Garnishes

I like to finish this dish with a sprinkle of fresh parsley or chives—it brightens up the plate and cuts through the richness nicely. Sometimes I add a few freshly cracked black peppercorns right before serving for a little extra pop. A touch of grated Parmesan on top never fails either if you want a cheesy finish.

Side Dishes

This meal stands beautifully on its own, but I love pairing it with simple steamed green beans or roasted Brussels sprouts for some green goodness. A crisp side salad with a tangy vinaigrette also balances the richness and rounds out the meal perfectly.

Creative Ways to Present

For special dinners, I’ll sometimes plate the egg noodles underneath and pile the shredded beef on top, then drizzle a little extra beef broth reduction over everything for a restaurant-style look. Serving it in cozy bowls garnished with fresh herbs also makes it feel extra comforting and homey—perfect for chilly evenings or casual family dinners.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Crock Pot Beef and Egg Noodles in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so leftovers are fantastic the next day. Just make sure to cool it to room temperature before refrigerating to keep food safety on point.

Freezing

This recipe freezes well, although the noodles may absorb more liquid after thawing, making the texture a bit softer. I recommend freezing the shredded beef and broth mixture separately from the noodles if possible, then combine and warm up together when ready to eat. That helped me avoid mushy noodles in my experience.

Reheating

When reheating, I prefer to do it gently in a skillet over low heat with a splash of beef broth or water to loosen the sauce. This keeps the noodles from drying out and helps everything warm evenly. Microwaving works fine too—just cover and add a little liquid before heating in short bursts, stirring in between.

FAQs

  1. Can I use frozen egg noodles instead of dried in this Crock Pot Beef and Egg Noodles Recipe?

    While you can technically use frozen egg noodles, I found they tend to get gummy or mushy after slow cooking. Dried homestyle egg noodles hold up better in the crock pot. If you do use frozen noodles, I recommend cooking them separately and combining at the end to keep the texture just right.

  2. How long should I cook the noodles in the crock pot?

    Cooking time varies depending on the noodle brand, but usually 30-60 minutes on low after adding the noodles is enough. I suggest checking them starting at 30 minutes and stirring occasionally to prevent sticking and uneven cooking.

  3. Can I skip the heavy cream?

    Absolutely! Heavy cream adds a creamy richness, but if you prefer a lighter dish or have dietary restrictions, it’s fine to omit it. The dish will still be delicious and full of flavor.

  4. Do I need to brown the chuck roast before slow cooking?

    I highly recommend it. Browning builds deeper flavor by creating that delicious crust and seals in juices. It’s a small step that takes just a few minutes but makes a big difference in the final taste.

Final Thoughts

This Crock Pot Beef and Egg Noodles Recipe has become one of my go-to comfort meals for busy weeks or chilly nights. It’s so rewarding to come home to the smell of tender beef and rich broth simmering away, knowing a delicious dinner is waiting with minimal effort on my part. I’m confident that if you give it a try, whether classic or with your own spin, this dish will warm your heart and your belly just like it does mine. So grab that crock pot, invite some cozy vibes, and enjoy every forkful!

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Crock Pot Beef and Egg Noodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 14 reviews
  • Author: Caroline
  • Prep Time: 10 minutes
  • Cook Time: 8 hours 1 hour
  • Total Time: 9 hours 10 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
Print Recipe

Description

This Crock Pot Beef and Noodles recipe is a comforting slow-cooked dish featuring tender chuck roast, seasoned and browned to perfection, then slow-cooked with onions, garlic, and rich beef broth. Combined with hearty dried homestyle egg noodles and optional heavy cream for a creamy finish, it’s an easy, set-it-and-forget-it meal perfect for family dinners.

Ingredients

Beef and Seasoning

  • 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

Broth and Noodles

  • 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)

Instructions

  1. Season the beef: Season both sides of the chuck roast well with steak seasoning and salt and pepper. Rub it in thoroughly to ensure full flavor.
  2. Brown the roast: Heat vegetable oil in a large skillet over high heat until hot. Add the chuck roast; it should sizzle loudly. Brown on one side for about 2 minutes, then flip and brown the other side for another 2 minutes. Turn off heat after browning.
  3. Transfer to crock pot: Place the browned chuck roast into your 6-quart crock pot. Add the diced onion and minced garlic on top. No extra liquid is added at this point.
  4. Cook low and slow: Cover the crock pot and cook on low for 8 hours until the beef is very tender.
  5. Shred the beef: Remove the roast from the crock pot and place on a plate. Shred the meat carefully, discarding any excess fat bits. Place shredded beef back into the crock pot.
  6. Prepare broth mixture: In a bowl, whisk together water, Better than Bouillon, and Worcestershire sauce. Pour this mixture over the shredded beef in the crock pot.
  7. Add and cook noodles: Gently stir in the dried egg noodles. Cover and cook on low for 60 minutes, checking periodically to ensure noodles don’t overcook. Stir once or twice during this time for even cooking and absorption. If the mixture thickens too much before noodles are done, add an extra ½ cup water or beef broth and continue cooking.
  8. Finish with cream: In the last 15 minutes of cooking, stir in the optional heavy cream to add richness and creaminess to the dish.
  9. Serve: Once noodles are tender and creamy, serve hot and enjoy your hearty crock pot beef and noodles meal.

Notes

  • You can substitute beef broth for the water and Better than Bouillon if preferred.
  • Heavy cream is optional but recommended for a rich, creamy texture.
  • Dried homestyle egg noodles hold up best in this recipe; avoid frozen or no-yolk varieties that can become gummy or mushy. If using delicate noodles, boil separately and serve the meat mixture over them to prevent overcooking.
  • Keep a close eye on noodles during final cooking to avoid mushiness and add liquid as needed.

Nutrition

  • Serving Size: 1 serving
  • Calories: 480 kcal
  • Sugar: 3 g
  • Sodium: 750 mg
  • Fat: 22 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 2 g
  • Protein: 32 g
  • Cholesterol: 95 mg

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