Crock pot Beef & Noodles

Let Me Tell You About Crock pot Beef & Noodles (with a Side of Chaos)

Okay, friend, so you ever have those days when you look at the clock and think: “How is it already almost dinnertime?” Yeah, I feel that. My Crock pot Beef & Noodles recipe is my hail-Mary dinner play for exactly those times. I remember the first time I made this—I’d had one of those Mondays that drags its heels, you know? Figured I’d toss some beef and noodles in the slow cooker, buckle up, and see what happened. Turns out, my kids still talk about it like it was some sort of food miracle. (Honestly, I’m convinced it’s just because it makes the house smell so darn good.)

Why You’ll Love This Dinner—From My Always-Rushing Kitchen

I make this when I want comfort food without working up a sweat. My family? They demolish it, especially when it gets that thick, gravy-ish goodness. My teenager says it’s “better than takeout” (I’ll take that as a win). And if I’m honest, I’ve tried skipping steps, rushing the beef, using weird noodles… and I’ve still never managed to mess it up beyond edible (even though I once forgot the garlic—still pretty good). It’s forgiving, which is frankly more than I can say for most things in this house.

Here’s What You’ll Need (Give or Take)

• About 2 pounds of stewing beef (chuck roast is classic, but seriously, whatever’s on sale—I’ve even used venison once, and it worked!)
• 1 large onion, chopped
• 3-4 garlic cloves, minced (or, okay, 1 tsp garlic powder if you forgot to buy fresh)
• 4 cups beef broth (homemade if you’re a superstar; bouillon cubes if you’re like me last Tuesday)
• 1 can cream of mushroom soup (my grandmother swore by Campbell’s, but honestly any old brand works fine)
• 1-2 tablespoons Worcestershire sauce (sometimes I wing it and just splash some in)
• Salt & pepper to taste
• 1 pound egg noodles (wide ones are traditional, but I’ve used spirals in a pinch—live a little!)
• Optional: handful of chopped parsley, a glug of heavy cream at the end for extra richness, or frozen peas (my secret for sneaking in veg)

Here’s How You Throw It Together (Sticky Counters Welcome)

1. Beef first: Toss your beef chunks, onion, and garlic right in the crock pot. (No need to brown unless you’re feeling fancy—honestly, most days, I don’t bother.)
2. Sauce up: In goes the broth, the can of mushroom soup, Worcestershire, and a bit of salt and pepper. Give it a lazy little stir. Cover it, set to low, and walk away for about 7-8 hours. Or high for 4-5 if you’re short on patience (uh, me, always).
3. Noodle time: About 30-40 minutes before you want to eat, throw in the egg noodles. Now, here’s the thing: Stir ‘em in, make sure they’re covered by liquid (add a splash of water or broth if it’s looking a bit dry). And don’t panic if it looks weird—noodles soak things up. This is where I sneak a taste and pretend I’m just “checking the seasoning.”
4. (Optional Bonus): Add parsley, peas, or a splash of cream just before serving if you’re feeling that vibe. I sometimes just forget this part—no one’s ever noticed.

Real-World Notes (AKA, My Honest Cooking Bloopers)

• One time I accidentally used a full cup of Worcestershire sauce—don’t do that. Turns out, less is more.
• The longer it sits, the thicker it gets. Sometimes that’s a good thing. But if you like it soupier, just add more broth when you stir in the noodles.
• Egg noodles cook faster than you’d think. Start checking after 25 minutes. (I once left them in an hour. Oops, glue.)
• If you get a little crust around the edge, scrap it off and mix it in. Actually, that’s my favorite part.

If You’re Feeling Adventurous (Tried-and-Tested Twists)

• I’ve swapped the beef for shredded chicken. Pretty tasty.
• Threw in mushrooms for extra earthiness (my son, aka “mushroom detective,” caught me, but ate it anyway).
• Tried with gluten-free noodles—eh, not so great in the crock pot, but on the stovetop it’s fine.
• Once tried a splash of soy sauce; interesting, but honestly, stick with Worcestershire.

Equipment—And How To Cheat If You Need To

You technically need a slow cooker or crock pot (duh), but if you don’t have one, I’ve done this with a big Dutch oven in the oven at about 275°F for 4 hours. And yes, you can use a large soup pot on the stove, just make sure to keep the heat low, and check it so nothing scorches. Oh, and if you don’t have a proper garlic press, just whack the cloves with the side of a knife—it’s all the same in the end.

Storing Leftovers (If You’re Lucky Enough to Have Them)

This keeps in an airtight container in the fridge for 2–3 days, but honestly, in my house it never lasts more than a day! If you do have some left, the noodles do soak up the gravy and get a bit thicc (not a typo), so I add a splash of water or broth before reheating. Freezes ok, but the noodles can get a bit mushy—still edible, though, just not as wow-factor.

What To Serve It With—Or, My Dad’s Favorite Sides

I think a hunk of crusty bread is pretty much non-negotiable. My dad always demanded buttery peas, and sometimes I toss a salad together if I’m feeling ambitious. Once, I just threw some pickles on the table. Everyone seemed fine with it. I’ve also had friends pair this with mashed potatoes—starch on starch, but sometimes you just have to live a little.

Things I’ve Learned The Hard Way (My So-Called “Pro” Tips)

• I once tried rushing this by boiling the beef on the stove. It was… not great. Crock pot is worth it for the tender meat.
• Don’t skimp on the seasoning at the start, but actually, I find it’s better if you add a bit more salt and pepper after adding the noodles.
• If your slow cooker runs hot, check the noodles early—I’ve had them go from perfect to wallpaper paste in like five minutes.
• Sometimes the bottom gets a tiny bit stuck—scrap it up and enjoy, that’s bonus flavor town.

Your Burning Questions (Seriously, People Ask Me These!)

Can I use frozen beef?

Technically, yes, but you’ll need to add an extra hour or two. Or, actually, just defrost if you can, it’s safer. Learned that from FoodSafety.gov (hard lesson: crock pots aren’t great at heating frozen meat evenly).

What if my noodles turn mushy?

Yeah, been there. Just add them later, and watch like a hawk. Or, if you miss the window—hey, thick beef & noodles is still dinner (just maybe not photogenic).

Any way to make this ahead?

Definitely. Do everything but the noodles, cool and stash in the fridge, then reheat and toss in fresh noodles for that second-day flavor (which, honestly, might be even better…maybe I’m just stubborn).

Can I double it?

Sure can! You’ll want a big slow cooker, though. Or just make two batches (and sneak a bowl for yourself first).

What’s the best noodle brand?

I bounce between Reames and whatever’s on sale. For more serious comparisons, check out this noodle taste test I like at Serious Eats.

Anyway, that’s my favorite kind of dinner—fuss-free, forgiving, a little messy, pretty much like real life. If you try it, let me know how it goes… unless it turns out like my “Worcestershire incident,” in which case, pretend you never read this, eh?

★★★★★ 4.50 from 17 ratings

Crock pot Beef & Noodles

yield: 6 servings

prep: 15 mins

cook: 20 mins

total: 50 mins

A hearty and comforting slow-cooked beef and noodles recipe that’s perfect for busy weekdays, featuring tender beef simmered in savory broth and served with classic egg noodles.

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Ingredients

• 2 pounds beef chuck roast, cut into large chunks
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 12 ounces egg noodles
• 2 tablespoons cornstarch (optional, for thickening)
• Salt, to taste

Instructions

1. 1
   Add the beef chuck roast, diced onion, and minced garlic to the crock pot.
2. 2
   Pour in the beef broth and Worcestershire sauce. Sprinkle with dried thyme, black pepper, and a pinch of salt.
3. 3
   Cover and cook on low for 8 hours, until beef is tender and easily shreds with a fork.
4. 4
   Remove the beef from the crock pot, shred into bite-sized pieces, and return to the pot. Stir well.
5. 5
   Add the egg noodles and stir to combine. Cook on high for 15-20 minutes or until noodles are tender. If a thicker sauce is desired, stir in cornstarch mixed with a bit of water and cook until thickened.
6. 6
   Taste and adjust seasoning, then serve hot garnished with fresh parsley if desired.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 480 caloriescal

Protein: 38 gg

Fat: 18 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 38 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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