Crock Pot Beef and Noodles

Classic Midwestern comfort food made easy in the slow cooker. Tender shredded chuck roast simmered in a rich savory gravy with wide egg noodles, ready with just 15 minutes of prep.

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Prep Time 15

Cook Time 6 30

Total Time 6 45

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American, Midwestern

Calories: 520

Ingredients Equipment Method Notes

Ingredients

2-3 lbs chuck roast or similar cut such as top round, rump roast, or sirloin tip
1 tbsp canola oil for optional browning step
2 cups low-sodium beef broth or water
2 tsp Worcestershire sauce or soy sauce
1 medium yellow onion chopped
2 cloves garlic minced, or 1 tsp garlic powder
1 tbsp Italian seasoning
1 lb wide egg noodles dried, fresh, or frozen
1 cup mushrooms sliced, optional
salt and pepper to taste
1/2 cup heavy cream OR 1 tbsp cornstarch mixed with 1 tbsp water for thickening

Equipment

6-Quart Crock Pot
large skillet
cutting board
Two forks for shredding
ladle

Method

Optional: Heat 1 tablespoon of canola oil in a large skillet over medium-high heat. Sear the chuck roast for 1 to 2 minutes per side until lightly browned. This step adds depth of flavor but can be skipped.
Place the beef in the crock pot. Add the beef broth, chopped onion, minced garlic, Worcestershire sauce, and Italian seasoning around and over the roast.
Seal the lid and cook on Low for 6 to 7 hours or on High for 4 hours until the meat is completely fork-tender.
Use two forks to shred the beef into bite-size pieces directly in the crock pot. Season with salt and pepper to taste.
Add the egg noodles and optional mushrooms or green peas to the crock pot and stir to combine with the broth.
Set the crock pot to High, cover, and cook for 10 to 20 minutes until the noodles are al dente. Check frequently as cooking time varies by noodle type.
Stir in 1/2 cup of heavy cream OR a mixture of 1 tablespoon cornstarch dissolved in 1 tablespoon water. Let the sauce bubble on High for a few minutes until it coats the back of a spoon. The gravy thickens further as it cools.
Serve warm in deep bowls, garnished with fresh parsley if desired.

Notes

Beef: Chuck roast is ideal but top round, eye of round, rump roast, sirloin tip, or beef tips all work well. Make Ahead: Store fully cooled leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat on the stovetop with a splash of broth to restore consistency. Instant Pot Version: Slice beef into 1.5-inch pieces, brown in Saute mode, cook on Manual High pressure for 30 minutes with natural release, cook noodles separately on the stovetop and stir in at the end.