Crock Pot Beef and Noodles
This Crock Pot Beef and Noodles recipe is perfect for a chilly weeknight or weekend meal. It is hearty and delicious and makes for a great comfort meal.
The beef, mushrooms, and onions are seared and then slow-cooked to perfect tenderness. Delicious egg noodles and the flavorful sauce round out this dish for a yummy, balanced meal.
Our Crock Pot Crack Chicken is a recipe you’ll want to keep on repeat.
Crock Pot Beef and Noodle Recipe Highlights
- 10 Minute Prep Time
- Family-Friendly Slow Cooker – yields about 8 servings
- Great for Meal-Prepping
- Slow Cook on low for 6-8 hours or on high for 4-6 hours.
- Inexpensive, tender, mouthwatering beef
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
BEEF – I chose chuck roast because it’s great for slow-cooked meals. It’s budget-friendly and shines when you give it time to simmer over a long period. It gets very tender and soaks up all those tasty flavors from the broth and spices.
ONION – Use yellow or sweet onion.
MUSHROOMS – I used Baby Bella mushrooms because their rich, earthy flavor is a perfect match for the beef. These mushrooms add flavor and texture.
BEEF BROTH – Serves as the liquid base, providing richness and moisture to the slow-cooking process.
SEASONING – I chose a combination of liquid and dry seasonings for a rich, flavorful sauce. These include beef broth, Worcestershire sauce, soy sauce for that umami kick, minced garlic for a bit of sharpness, Italian seasoning for a touch of herbal notes, and a combination of salt, black pepper, and garlic powder to round everything off with a bit of heat and additional garlic flavor.
PASTA – I opted for wide egg noodles in this dish because they just get it right. They have the right texture that’s perfect for soaking up all that delicious sauce, making sure every bite is loaded with flavor.
CORNSTARCH – We combine this with a bit of water to create a slurry that thickens the sauce, giving it that rich consistency that clings to the noodles and beef.
PARSLEY – Provides a fresh, colorful garnish, adding a light, herbal finish to the dish (optional).
How To Make Crock Pot Beef and Noodles
Please check the printable recipe card below for more detailed instructions.
- Season the beef with salt and pepper. Brown it on all sides in a skillet, then place it in the slow cooker.
- In the same skillet, lightly sauté mushrooms and onions until golden. Add them to the slow cooker around the beef.
- Pour beef broth over the beef and veggies in the slow cooker. Scrape any browned bits from the skillet into the cooker for extra flavor.
- Add Worcestershire sauce, soy sauce, minced garlic, Italian seasoning, garlic powder, salt, and black pepper to the slow cooker. Stir well to combine.
- Cook in the slow cooker until the beef is tender (times and temp settings in the recipe card.
- About 30 minutes before serving, cook the egg noodles until al dente.
- Stir them into the slow cooker, mixing well with the beef and sauce.
Leftovers and Storage
MAKE AHEAD – For an even easier mealtime, you can prep components of this dish in advance. Season and brown the beef, then cool and store it in the fridge overnight. You can also pre-sauté the mushrooms and onions. This way, you assemble everything in the slow cooker the next day, saving you time and enhancing the flavors as they meld together overnight.
STORE – Cool the beef and noodles before transferring them to an airtight container. They’ll keep well in the fridge for 3-4 days. This method helps preserve the flavors and prevents the noodles from becoming too soft.
FREEZE – If you have a lot of leftovers, freezing is a great option. Place the cooled beef and noodles in a freezer-safe container or bag. They can be frozen for up to 3 months. Freezing in smaller portions can make it easier to thaw exactly what you need for a future meal.
REHEAT – To reheat, thaw overnight in the fridge if frozen. Warm the beef and noodles gently on the stove over low heat, adding a splash of beef broth or water to help loosen the sauce and prevent the noodles from drying. Microwave reheating is also an option; cover the dish and use a lower power setting to warm it evenly.
More Easy Crockpot Beef Recipes
Serving Suggestions
ROASTED BROCCOLI – Roasted until crispy on the outside and tender on the inside, pairs wonderfully with the savory beef and noodles.
CUCUMBER SALAD – A refreshing side, this salad brings a crisp and cool element to the table. Dress it with a light vinaigrette or a splash of rice vinegar to keep it bright and zesty.
GREEN BEANS – Fresh green beans sautéed with crispy bacon bits offer a perfect blend of crunch and smokiness to complement the meal.
Recipe Success Tips
SEAR THE BEEF – Searing the beef before slow cooking caramelizes the surface, which adds a rich flavor to the dish.
LOW AND SLOW – Cooking the beef on a low setting ensures it becomes tender and flavors meld together perfectly.
THICKEN THE SAUCE – The cornstarch slurry is key to achieving the ideal sauce consistency. It should coat the back of a spoon but still pour easily.
ADJUST SEASONINGS – Taste the sauce before serving and adjust the seasonings if necessary. Sometimes, a little extra salt, pepper, or a dash of Worcestershire sauce can enhance the overall flavor.
SHRED BEEF WELL – Ensure the beef is shredded finely to absorb more sauce, making every bite as flavorful as possible.
Crock Pot Beef and Noodles
Ingredients
- 2 ½ pounds beef chuck roast
- 1 large onion diced
- 8 ounces mushrooms sliced
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 3 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 12 ounces wide egg noodles
- ¼ cup cornstarch
- ¼ cup water
- parsley chopped fresh, for garnish (optional)
Instructions
- Season the beef with salt and pepper on both sides. Heat a large skillet over medium-high heat. Add the beef and sear on all both sides until browned. About 2-3 minutes per side. Transfer the browned beef to the slow cooker.
- Add the chopped onion and mushrooms to the slow cooker around the beef. Pour the beef broth into the slow cooker over the beef and vegetables. Stir in the Worcestershire sauce, soy sauce, garlic, Italian seasoning, garlic powder, salt and pepper.
- Cover the slow cooker. Choose your settings. Cook for 4-6 hours on high or 6-8 hours on low until the beef is tender and cooked through.
- About 30 minutes before serving, cook the wide egg noodles according to the package instructions until al dente. Drain and set aside.
- Remove the beef from the slow cooker and shred using two forks. Put the beef back in the slow cooker and stir it into the sauce.
- In a small bowl, whisk together the cornstarch and water to create a slurry. Stir the slurry into the slow cooker contents to thicken the sauce. Let it cook for an additional 15-20 minutes on high heat until the sauce has thickened slightly.
- Add the cooked noodles to the slow cooker and gently stir to combine with the beef and vegetables.
- Serve the beef and noodles hot, garnished with chopped fresh parsley if desired.
Equipment
Notes
Slow Cooker Times
ON HIGH – 4-6 hoursON LOW – 6-8 hours
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.