Crockpot Beef and Noodles – A Comforting Classic

Crockpot Beef and Noodles is the ultimate comfort food, featuring tender, slow-cooked beef in a rich, savory broth with hearty egg noodles.

This easy recipe is perfect for busy weeknights or cozy weekends when you want a satisfying meal with minimal effort.

Kitchen Equipment Needed

• Crockpot (slow cooker)
• Mixing bowl
• Whisk
• Ladle

Ingredients

2 lbs beef chuck roast
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
4 cups beef broth
1 medium onion, chopped
2 cloves garlic, minced
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried parsley
1 bay leaf
12 oz wide egg noodles
1/2 cup heavy cream (optional, for creaminess)

Directions

1. Prepare the Beef:
   Season the beef chuck roast with salt and pepper. Heat olive oil in a skillet over medium-high heat, and sear the beef on all sides until browned.
2. Add to Crockpot:
   Place the seared beef in the crockpot.
3. Make the Broth:
   In a mixing bowl, whisk together the beef broth, onion, garlic, Worcestershire sauce, thyme, parsley, and bay leaf. Pour the mixture over the beef in the crockpot.
4. Cook:
   Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and easily shredded.
5. Shred the Beef:
   Remove the beef from the crockpot, shred it using two forks, and return it to the crockpot.
6. Cook the Noodles:
   Add the egg noodles to the crockpot, stirring to submerge them in the broth. Cover and cook on high for 20-30 minutes, or until the noodles are tender.
7. Add Cream (Optional):
   Stir in the heavy cream for a richer, creamier sauce, if desired.
8. Serve:
   Ladle the beef and noodles into bowls and garnish with fresh parsley, if desired.

Prep Time

15 minutes

Cook Time

8 hours 30 minutes (including noodle cooking time)

Total Time

8 hours 45 minutes

Nutrition (Per Serving, based on 6 servings)

Calories: 420
Protein: 28g
Carbohydrates: 25g
Fat: 22g
Sugar: 2g

Expert Tips

Sear the Beef: Browning the beef before slow cooking adds depth of flavor to the dish.

Don’t Overcook the Noodles: Keep an eye on the noodles to avoid overcooking, as they can become mushy.

Use Fresh Herbs: If available, fresh parsley and thyme can elevate the flavor of the dish.

FAQs

Can I use frozen beef?
It’s best to thaw the beef first to ensure even cooking and better texture.

Can I use another type of noodle?
Yes, you can substitute egg noodles with pasta like penne or rotini, but adjust the cooking time accordingly.

How can I thicken the broth?
If you prefer a thicker sauce, mix 1 tbsp of cornstarch with 2 tbsp of water and stir it into the broth before adding the noodles.

Storing & Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze portions in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Warm on the stovetop or in the microwave until heated through.

Substitutions & Variations

Gluten-Free: Use gluten-free noodles and ensure the beef broth is gluten-free.

Vegetable Additions: Add chopped carrots, celery, or mushrooms for extra nutrition.

Cheesy Twist: Stir in shredded cheese, like cheddar or Parmesan, for a creamy, cheesy version.

Crockpot Beef and Noodles

Crockpot Beef and Noodles is the ultimate comfort food, featuring tender, slow-cooked beef in a rich, savory broth with hearty egg noodles.

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Equipment

• - Crockpot (slow cooker)
• - Mixing bowl
• Whisk
• - Ladle

Ingredients

  

• 2 lbs beef chuck roast
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 4 cups beef broth
• 1 medium onion chopped
• 2 cloves garlic minced
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 bay leaf
• 12 oz wide egg noodles
• 1/2 cup heavy cream optional, for creaminess

Instructions

 

• **Prepare the Beef:**
• Season the beef chuck roast with salt and pepper. Heat olive oil in a skillet over medium-high heat, and sear the beef on all sides until browned.
• **Add to Crockpot:**
• Place the seared beef in the crockpot.
• **Make the Broth:**
• In a mixing bowl, whisk together the beef broth, onion, garlic, Worcestershire sauce, thyme, parsley, and bay leaf. Pour the mixture over the beef in the crockpot.
• **Cook:**
• Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and easily shredded.
• **Shred the Beef:**
• Remove the beef from the crockpot, shred it using two forks, and return it to the crockpot.
• **Cook the Noodles:**
• Add the egg noodles to the crockpot, stirring to submerge them in the broth. Cover and cook on high for 20-30 minutes, or until the noodles are tender.
• **Add Cream (Optional):**
• Stir in the heavy cream for a richer, creamier sauce, if desired.
• **Serve:**
• Ladle the beef and noodles into bowls and garnish with fresh parsley, if desired.