There’s something magical about comfort food, and this Crockpot Beef and Noodles recipe is the ultimate example. With tender beef, flavorful gravy, and perfectly cooked noodles, this dish is the kind of slow-cooked goodness that wraps you in a warm hug. Best of all? It requires minimal effort while delivering rich, hearty flavor.
Whether you’re cooking for your family, planning leftovers for the week, or just need something soul-soothing after a long day, this meal checks every box.
Table of Contents
Why You’ll Love This Crockpot Beef and Noodles
- Simple, hands-off cooking—your slow cooker handles everything while you relax.
- Deliciously tender beef that practically falls apart.
- A rich, savory sauce with incredible depth.
- Kid-friendly and picky-eater approved.
- Perfect for meal prep or cozy family dinners.
Ingredients You’ll Need
Here’s everything you need for this comforting Crockpot classic:
- 2 lbs chuck roast or stew meat, cut into chunks
- 1 small onion, chopped
- 3 garlic cloves, minced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- Salt and pepper, to taste
- 12 oz egg noodles
- 2 tablespoons cornstarch + 2 tablespoons cold water (optional, for thickening)
- Fresh parsley, for garnish (optional)
How to Make Crockpot Beef and Noodles
Step 1: Prep the Crockpot
Start by placing the beef into your slow cooker.
Step 2: Add Flavor
Toss in the chopped onion, minced garlic, beef stock, Worcestershire, and all your herbs and spices to build bold flavor. Give everything a good stir.
Step 3: Let It Cook
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender.
Step 4: Thicken the Sauce (Optional)
To achieve a thicker sauce, blend cornstarch with cold water and gently stir it into the slow cooker mixture. Let it cook for another 10–15 minutes until the sauce thickens.
Step 5: Cook the Noodles
About 15 minutes before serving, boil your egg noodles on the stovetop according to package instructions. Drain and stir them into the Crockpot just before serving.
Step 6: Serve & Garnish
Scoop into bowls and top with fresh chopped parsley if desired. Warm it up either on the stovetop using gentle heat or in short bursts in the microwave until heated through.
Serving Suggestions
Pair this dish with:
- A crisp green salad
- Roasted vegetables
- Warm crusty bread
- Or even mashed potatoes for double comfort!
A side of pickles or tangy slaw also balances the richness beautifully.
Storage & Reheating Tips
- Refrigerate: Store in an airtight container for up to 3–4 days.
- Freeze: Cool completely and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheat: Use the stovetop on low heat or microwave in 30-second intervals until warmed through.
Expert Tips for Perfect Crockpot Beef and Noodles
- Choose marbled meat: Cuts like chuck roast yield the most tender result.
- Skip overcooking the noodles: Keep them slightly firm (al dente) before adding to the Crockpot.
- Add veggies: Mushrooms, peas, or carrots are great additions for texture and nutrients.
- Make it creamy: Stir in a splash of heavy cream or sour cream at the end for extra richness.
Final Thoughts
With minimal effort and maximum payoff, this dish is sure to earn a permanent spot in your weekly meal lineup. Whether it’s a chilly weeknight or you’re feeding a hungry crowd, Crockpot Beef and Noodles is your ultimate go-to comfort meal.
PrintCrockpot Beef and Noodles
Hearty, comforting, and packed with flavor, this Crockpot Beef and Noodles recipe is a weeknight lifesaver. Tender shredded beef slow-cooked in a rich, savory broth and tossed with egg noodles makes this a one-pot meal the whole family will love. It’s the definition of cozy food—no fuss, no fancy ingredients, just pure comfort.
- Cook Time: 8–8.5 hours
- Total Time: 48 minute
- Cuisine: American
Ingredients
Optional Sear (For Extra Flavor):
Season beef with salt, pepper, garlic powder, and onion powder.
In a large skillet over medium-high heat, heat olive oil and sear beef on all sides until browned (2–3 minutes per side).
Transfer to the Crockpot.
Add Ingredients to Slow Cooker:
Pour beef broth and Worcestershire sauce into the Crockpot.
Stir in cream of mushroom soup, diced onion, and minced garlic.
Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until beef is fork-tender.
Shred and Add Noodles:
Remove beef, shred with two forks, and return to the slow cooker.
Add egg noodles and stir to submerge. Cook on HIGH for an additional 20–30 minutes, or until noodles are tender.
If you’d like a thicker broth, stir in the cornstarch slurry and cook for another 5–10 minutes.
Finish and Serve:
Taste and adjust seasoning with salt and pepper as needed.
Garnish with chopped parsley and serve hot.
Instructions
Optional Sear (For Extra Flavor):
Season beef with salt, pepper, garlic powder, and onion powder.
In a large skillet over medium-high heat, heat olive oil and sear beef on all sides until browned (2–3 minutes per side).
Transfer to the Crockpot.
Add Ingredients to Slow Cooker:
Pour beef broth and Worcestershire sauce into the Crockpot.
Stir in cream of mushroom soup, diced onion, and minced garlic.
Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until beef is fork-tender.
Shred and Add Noodles:
Remove beef, shred with two forks, and return to the slow cooker.
Add egg noodles and stir to submerge. Cook on HIGH for an additional 20–30 minutes, or until noodles are tender.
If you’d like a thicker broth, stir in the cornstarch slurry and cook for another 5–10 minutes.
Finish and Serve:
Taste and adjust seasoning with salt and pepper as needed.
Garnish with chopped parsley and serve hot.
Notes
Make-Ahead Tip: You can prep all ingredients (except noodles) in the Crockpot insert the night before and refrigerate. Start cooking in the morning.
Beef Cut Substitution: Use stew meat or even short ribs if you prefer.
Cream-Free Version: Skip the cream of mushroom soup and add an extra cup of broth, plus a splash of cream at the end for a lighter version.
No Egg Noodles? Substitute with rotini, wide noodles, or even rice. Just adjust the cooking time accordingly.
Storage: Keeps well in the fridge for up to 4 days. Reheats beautifully and thickens slightly the next day.
Keywords: Crockpot Beef and Noodles
