Description
Enjoy this simple crock pot beef and noodles recipe that brings tender beef in hearty gravy with noodles. Perfect for an easy dinner or family dinner on busy weeknights offering cozy comfort food with minimal prep.
Ingredients
Scale
- 2–3 lbs chuck roast or similar cut such as top round or rump roast or sirloin tip
- 1 tbsp canola oil for optional browning step
- 2 cups low-sodium beef broth or water
- 2 tsp Worcestershire sauce or soy sauce
- 1 medium yellow onion chopped
- 2 cloves garlic minced or 1 tsp garlic powder
- 1 tbsp Italian seasoning
- 1 lb wide egg noodles dried or fresh or frozen
- 1 cup mushrooms sliced optional
- salt and pepper to taste
- 1/2 cup heavy cream OR 1 tbsp cornstarch mixed with 1 tbsp water for thickening
Instructions
- If desired, warm canola oil in a large skillet over medium-high heat and lightly brown the chuck roast for about 1 to 2 minutes on each side to enhance flavor.
- Place the beef into the crock pot and pour beef broth, chopped onion, minced garlic, Worcestershire sauce, and Italian seasoning over and around the meat.
- Cover with the lid and cook on Low heat for 6 to 7 hours or use High heat for 4 hours until the beef is tender enough to shred with a fork.
- Shred the meat inside the crock pot using two forks and add salt and pepper according to your taste.
- Introduce the egg noodles and optional mushrooms to the crock pot and mix gently so they combine well with the broth.
- Set the crock pot to High, cover again, and cook for 10 to 20 minutes until noodles reach al dente, checking periodically as noodle types vary in cooking time.
- Mix in heavy cream or a cornstarch and water mixture for thickening and allow the sauce to simmer on High until thickened enough to coat a spoon, keeping in mind the gravy will thicken more while cooling.
- Serve the dish warm, optionally garnished with fresh parsley.
Notes
- Beef: Chuck roast is ideal but top round, eye of round, rump roast, sirloin tip, or beef tips all work well
- Make Ahead: Store fully cooled leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months
- Reheat on the stovetop with a splash of broth to restore consistency
- Instant Pot Version: Slice beef into 1
- 5-inch pieces, brown in Saute mode, cook on Manual High pressure for 30 minutes with natural release, cook noodles separately on the stovetop and stir in at the end
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Dinner, Main Course
- Method: Slow Cooker
- Cuisine: American, Midwestern
Nutrition
- Calories: 520