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

Scale

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)

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Instructions

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.
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.
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.
Cook low and slow: Cover the crock pot and cook on low for 8 hours until the beef is very tender.
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.
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.
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.
Finish with cream: In the last 15 minutes of cooking, stir in the optional heavy cream to add richness and creaminess to the dish.
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