Description
This Crock Pot Beef and Noodles recipe features tender chuck roast slow-cooked to perfection with savory spices, onions, and garlic, combined with dried homestyle egg noodles, and optionally enriched with heavy cream for a creamy finish. A comforting, easy-to-make meal perfect for a hearty dinner.
Ingredients
Scale
Beef and Seasonings
- 1-2 pound chuck roast
- 2-3 Tablespoons vegetable oil
- 1 Tablespoon steak seasoning
- Salt and pepper, to taste
Aromatics and Broth
- 1 medium onion, finely diced
- 2 teaspoons minced garlic
- 4 cups water
- 4 teaspoons Better than Bouillon (concentrated beef stock)
- 2 teaspoons Worcestershire sauce
Noodles and Cream
- 16 ounce bag dried homestyle egg noodles
- ½ cup heavy cream (optional)
Instructions
- Season the beef: Season both sides of the chuck roast generously with steak seasoning, salt, and pepper, rubbing the spices in well to ensure even flavor.
- Brown the chuck roast: Heat vegetable oil in a large skillet over high heat. When the oil is hot and shimmering, add the chuck roast. Brown for about 2 minutes on one side until a nice crust forms, then flip and brown the other side for another 2 minutes. Remove from heat.
- Transfer to crock pot: Place the browned chuck roast into a 6-quart crock pot. Add the finely diced onion and minced garlic on top; no additional liquid is needed at this stage.
- Cook the roast: Cover the crock pot and cook on low for 6 to 8 hours until the beef is tender and easily shredded.
- Shred the beef: Remove the roast from the crock pot and place it on a plate. Shred the beef carefully, discarding any excess fat bits, then return the shredded beef to the crock pot.
- Add broth and noodles: In a bowl, whisk together water, Better than Bouillon, and Worcestershire sauce. Pour this mixture over the shredded beef in the crock pot. Gently stir in the dried egg noodles, making sure they are evenly distributed.
- Cook noodles in crock pot: Cover and cook on low for 60 minutes. Stir gently once or twice during cooking to ensure all noodles cook evenly and absorb the liquid. If the mixture thickens and noodles are still undercooked, add an additional ½ cup of water or beef broth, stir gently, and continue cooking until noodles are tender.
- Add cream and finish: In the final 15 minutes of cooking, stir in the heavy cream to add richness and a creamy texture. Then serve the dish hot.
Notes
- Beef broth can substitute the water and beef bouillon concentrate for quicker prep and deeper flavor.
- Heavy cream is optional but adds a delicious, creamy richness to the dish.
- Use dried homestyle egg noodles for best texture; avoid frozen noodles which can turn gummy.
- If using delicate noodles like no yolk types, consider boiling separately and serving the beef mixture over the noodles to prevent mushiness.
- Keep an eye on noodles during cooking; cooking times may vary, so adjust liquid and timing as needed to avoid overcooking.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg
