Crock Pot Beef and Noodles

An easy 6-ingredient slow cooker dinner with tender shredded beef and egg noodles in a rich, creamy gravy. Perfect comfort food with only 10 minutes of prep.

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Prep Time 10

Cook Time 6 15

Total Time 6 25

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

1 lb beef roast chuck, blade, or cross rib recommended
2 cups low sodium beef broth
1 tsp Italian seasoning
1 tsp salt
0.25 tsp black pepper
0.75 cup heavy cream
2 tbsp cornstarch
3 cups dry egg noodles

Equipment

3-4 quart slow cooker
Two forks for shredding
whisk
cutting board

Method

Place beef roast in a 3 to 4 quart slow cooker. Add broth, Italian seasoning, salt, and pepper.
Cover and cook on LOW for 6 to 8 hours until the beef is completely tender and easily shreddable.
Remove beef to a cutting board. Shred with two forks and cover loosely with foil to keep warm.
Turn crockpot to HIGH.
Whisk together heavy cream and cornstarch until smooth. Pour into the crockpot and stir well. Add dry egg noodles, pressing as many as possible down into the liquid.
Cook on HIGH for 15 to 25 minutes depending on noodle thickness, stirring once at the 10-minute mark. Stir in shredded beef and serve.

Notes

Chuck roast is the best cut for this recipe. Always whisk cream and cornstarch together before adding to avoid lumps. Press noodles into the liquid for even cooking. Add a splash of broth when reheating leftovers to loosen the sauce.