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Bowl of Crockpot Beef and Noodles topped with parsley and served with a fork on a light wooden table

Crockpot Beef and Noodles

This Crockpot Beef and Noodles recipe is the ultimate time-saver for busy families, transforming tender beef and egg noodles into a delicious comfort meal with minimal effort.
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Prep Time 10 minutes
Cook Time 9 hours
Total Time 9 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1-2 pound chuck roast
  • 2-3 tablespoons vegetable oil
  • 1 tablespoon steak seasoning
  • Salt and pepper to taste
  • 1 medium onion finely diced
  • 2 teaspoons minced garlic
  • 4 cups water
  • 4 teaspoons Better than Bouillon (concentrated beef stock)
  • 2 teaspoons Worcestershire sauce
  • 16 ounce bag dried homestyle egg noodles
  • ½ cup heavy cream (optional)

Method
 

  1. Prep the Beef: Season both sides of the chuck roast with steak seasoning, salt, and pepper. Rub the seasoning in well to coat the meat.
  2. Brown the Beef: Heat vegetable oil in a skillet over high heat. Sear the beef for 2 minutes on each side until a crust forms. Transfer to your crock pot.
  3. Cook the Beef: Add diced onion and garlic to the crock pot. Cover and cook on low for 6-8 hours, until the beef is fork-tender.
  4. Shred the Beef: Once cooked, remove the beef and shred it, discarding any excess fat. Return the shredded meat to the crock pot.
  5. Add Broth and Noodles: Whisk water, Better Than Bouillon, and Worcestershire sauce in a bowl. Pour over the beef. Stir in the dried egg noodles. Cover and cook on low for another 30-60 minutes.
  6. Stir in Cream: If using, add heavy cream during the last 15 minutes of cooking. Serve warm and enjoy!

Notes

Pro Tip: Avoid frozen noodles for this recipe—they tend to overcook and get gummy. Stick to dried egg noodles for best results.