Crock Pot Beef and Noodles

Crock Pot Beef and Noodles is a comforting slow-cooked meal inspired by a classic Midwestern favorite. This recipe uses chuck roast cooked low and slow until tender, combined with egg noodles in a rich beef broth that creates a hearty dish perfect for any day when you want something satisfying without much fuss.

I first made this during a chilly weekend and instantly loved how tender the beef turned out. Now it's a go to meal in our house because everyone enjoys the creamy, savory flavors and the ease of just letting the crock pot do its magic.

Ingredients

• Chuck roast: One to two pounds of chuck roast this cut becomes tender and flavorful after slow cooking
• Vegetable oil: Two to three tablespoons of vegetable oil for browning the beef and enhancing flavor
• Steak seasoning: One tablespoon of steak seasoning adds a savory, peppery crust use your favorite brand for best results
• Salt and pepper: To taste essential for seasoning the beef well
• Onion: One medium onion finely diced brings sweetness and depth to the broth
• Garlic: Two teaspoons minced garlic adds aromatic richness to the dish
• Water: Four cups water the base for your broth
• Better than Bouillon: Four teaspoons Better than Bouillon concentrated beef stock concentrates flavor in a way that broth alone can't match
• Worcestershire sauce: Two teaspoons Worcestershire sauce boosts umami and complexity
• Egg noodles: Sixteen ounces dried homestyle egg noodles these sturdy noodles hold up well during slow cooking
• Heavy cream: Half a cup heavy cream optional adds a luscious creaminess to the final dish

Instructions

Sear the Chuck Roast:

Heat vegetable oil in a large skillet or the saute function of a multicooker on high heat. When the oil is hot and shimmering, carefully add the seasoned chuck roast. You should hear a loud sizzle. Brown the roast on one side for about two minutes until a rich crust forms. Flip and brown the other side for another two minutes. This step locks in flavor and sets the stage for tender meat.

Transfer and Add Aromatics:

Move the browned chuck roast to a six quart crock pot. Add the finely diced onion and minced garlic on top of the roast. There is no need to add extra liquid at this point because the beef will release juices during cooking.

Slow Cook on Low:

Cover the crock pot and set it to cook on low for six to eight hours. Resist opening the lid during this time to keep the temperature steady and ensure even cooking.

Shred the Beef:

Once cooked, carefully remove the roast from the crock pot and place it on a plate. Use two forks or your fingers to shred the beef into bite sized pieces, discarding any excess fat. Return the shredded beef to the crock pot with the cooking juices.

Prepare the Broth:

In a separate bowl, whisk together the water, Better than Bouillon concentrate, and Worcestershire sauce until well combined. Pour this mixture over the shredded beef in the crock pot.

Add the Noodles:

Gently stir in the dried homestyle egg noodles making sure they are evenly distributed. Cover the crock pot again and cook on low for 30 to 60 minutes until the noodles are soft and have absorbed the flavorful broth. Stir once or twice during this time to prevent sticking and ensure even cooking. If the mixture becomes too thick before the noodles are fully cooked, add an extra half cup of water or beef broth, stir gently, and continue cooking.

Finish with Cream (Optional):

During the last 15 minutes of cooking, stir in the heavy cream for a silky finish that brings the whole dish together perfectly but feel free to skip this step if you prefer a lighter meal.

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My favorite part of this recipe has to be the way the chuck roast melts apart with minimal effort, soaking up all of the savory broth flavors. One chilly winter evening, I served this to close friends, and it quickly became a favorite comfort meal that they still ask me to make each season. The nostalgic feel of slow cooked beef and noodles never gets old.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. If the noodles soak up too much liquid overnight, loosen the dish with a splash of water or broth when reheating. This reheated meal tastes just as good as fresh.

Ingredient Substitutions

You can swap vegetable oil for olive oil if preferred but be mindful of the higher smoke point needed for browning. Better than Bouillon can be replaced with beef broth but the flavor will be milder. For a dairy free option omit the heavy cream or substitute with coconut milk though this will affect the taste.

Serving Suggestions

Serve this hearty beef and noodles dish with a side of steamed green beans or a crisp salad for some brightness. A crusty piece of bread is perfect for soaking up any extra sauce on your plate.

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This Crock Pot Beef and Noodles recipe captures classic Midwestern comfort food with minimal effort and maximum flavor. Once it's in the crock pot you can relax knowing a delicious satisfying dinner is waiting for you with little fuss.

Frequently Asked Questions About Recipes

→ What cut of beef is best for this dish?

Chuck roast is preferred for its marbling and ability to become tender during slow cooking.

→ Can I substitute dried homestyle egg noodles?

Yes, but cook times may vary. Avoid no-yolk noodles as they can become mushy; boiling separately is recommended if using them.

→ Is heavy cream necessary?

The heavy cream is optional and adds a creamy texture, enhancing richness without overpowering the dish.

→ How long should the beef cook?

Cook the beef on low for about 6-8 hours until it is tender enough to shred easily.

→ Can beef broth replace water and bouillon?

Yes, substituting beef broth for water and bouillon concentrate will deepen the flavor of the broth.