Crock Pot Beef and Noodles

Why You’ll Love This Recipe

This recipe is the definition of comfort food. It’s made with simple, budget-friendly ingredients and requires almost no hands-on time. The slow cooker does all the work, resulting in melt-in-your-mouth beef and perfectly coated noodles in a thick, flavorful sauce. Great for feeding a crowd or meal prepping for the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chuck roast or stew meat
• Onion (chopped)
• Garlic (minced)
• Beef broth
• Worcestershire sauce
• Cream of mushroom soup (optional for extra creaminess)
• Salt and pepper
• Dried thyme or parsley (optional)
• Egg noodles (wide or homestyle)
• Cornstarch and water (optional, for thickening)

Directions

1. Season the beef with salt and pepper.
2. Place the chopped onion and garlic in the bottom of the slow cooker. Add the beef on top.
3. Pour in beef broth, Worcestershire sauce, and cream of mushroom soup if using. Stir lightly to combine.
4. Cover and cook on low for 8–9 hours or on high for 4–5 hours, until the beef is tender and easy to shred.
5. Shred the beef using two forks, then stir it back into the broth.
6. Add uncooked egg noodles to the slow cooker during the last 30–40 minutes of cooking. Stir occasionally to make sure they cook evenly.
7. If needed, mix cornstarch with cold water and stir into the broth to thicken the sauce during the last 15 minutes.
8. Once noodles are tender and sauce is thickened, serve hot and garnish with herbs if desired.

Servings and timing

This recipe serves 6 to 8 people.
Prep time: 10 minutes
Cook time: 8–9 hours on low or 4–5 hours on high
Total time: up to 9 hours 10 minutes

Variations

• Creamy version: Add cream cheese or sour cream during the last 30 minutes for extra richness.
• Vegetable add-ins: Stir in frozen peas, carrots, or mushrooms near the end of cooking.
• Herbed flavor: Add rosemary, thyme, or bay leaf for extra depth.
• No soup version: Omit the cream of mushroom and add extra broth for a more traditional brown gravy style.
• Different pasta: Use rotini, penne, or even mashed potatoes instead of noodles.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stove over medium-low heat or in the microwave, adding a splash of broth or water if needed to loosen the sauce.
Freeze for up to 2 months (without noodles is best). Thaw overnight in the fridge and cook noodles fresh when reheating.

FAQs

What cut of beef works best?

Chuck roast is ideal due to its marbling and tenderness after slow cooking.

Can I use frozen beef?

Yes, but make sure to thaw it before placing in the slow cooker for food safety.

Can I use frozen egg noodles?

Yes, add them during the last hour of cooking and stir occasionally until tender.

How do I keep the noodles from getting mushy?

Add them toward the end of cooking and monitor closely to avoid overcooking.

Can I use canned soup alternatives?

Yes, replace cream of mushroom with cream of celery or cream of beef soup.

What if I don’t have egg noodles?

Any short pasta will work — just adjust the cook time as needed.

Can I cook the noodles separately?

Yes, cook them on the stove and stir them into the beef mixture before serving.

How do I thicken the broth?

Use a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) stirred in near the end.

Is this recipe gluten-free?

Use gluten-free noodles and ensure your soup and broth are certified gluten-free.

What sides go well with this dish?

Try green beans, salad, roasted veggies, or crusty bread for a complete meal.

Conclusion

Crock Pot Beef and Noodles is the ultimate comfort food made easy. With tender beef, flavorful broth, and hearty noodles all in one dish, it’s a simple and satisfying recipe the whole family will love. Whether for a cozy dinner or a make-ahead meal, this slow-cooked classic delivers every time.

Crock Pot Beef and Noodles

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Crock Pot Beef and Noodles is a hearty, slow-cooked comfort food featuring tender beef and egg noodles in a rich, savory gravy. Perfect for cozy dinners with minimal prep.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 10 minutes
• Yield: 6 to 8 servings
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American
• Diet: Halal

Ingredients

• 2.5–3 lbs chuck roast or stew meat
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tbsp Worcestershire sauce
• 1 can (10.5 oz) cream of mushroom soup (optional)
• Salt and pepper to taste
• 1 tsp dried thyme or parsley (optional)
• 12 oz egg noodles (wide or homestyle)
• 1 tbsp cornstarch + 1 tbsp cold water (optional, for thickening)

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Instructions

1. Season beef with salt and pepper.
2. Place onion and garlic in the bottom of the slow cooker. Add beef on top.
3. Pour in beef broth, Worcestershire sauce, and cream of mushroom soup (if using). Stir lightly to combine.
4. Cover and cook on low for 8–9 hours or high for 4–5 hours until beef is tender.
5. Shred beef with two forks and stir back into the broth.
6. Add uncooked egg noodles during the last 30–40 minutes of cooking. Stir occasionally until noodles are tender.
7. Optional: Mix cornstarch and cold water into the broth during the last 15 minutes to thicken the sauce.
8. Serve hot, garnished with parsley if desired.

Notes

• For a creamy twist, stir in cream cheese or sour cream at the end.
• Add vegetables like peas, mushrooms, or carrots in the last hour of cooking.
• Frozen egg noodles work well—just monitor cook time.
• Cook noodles separately if you prefer firmer texture or plan to freeze the beef mixture.
• Use gluten-free pasta and broth to make the dish gluten-free.

Nutrition

• Serving Size: 1 serving (1/8 of recipe)
• Calories: 440
• Sugar: 3g
• Sodium: 790mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 34g
• Cholesterol: 105mg