There’s nothing like a hearty bowl of crock pot beef and noodles after a long day. This comforting dish brings together tender shredded beef, homestyle egg noodles, and a rich, savory broth that thickens into the perfect comfort meal.
It’s one of those easy recipes that feels like a warm hug in a bowl, especially when it’s cold outside.
I love slow cooker recipes, and this crock pot beef and noodles is no different. The slow cooker does most of the work for you, no stovetop or oven babysitting needed.
Once you sear the roast and set everything in the crock pot, you can walk away knowing dinner will be full of flavor and ready when you are.
If you’re looking for more slow cooker pasta recipes, try our Crock Pot American Goulash. Or, if you prefer a quick stovetop option, our reader-favorite One Pot Kielbasa Pasta is ready in under 40 minutes.
The best part…
- Hands-off cooking: The crock pot does all the work after a quick sear.
- Tender beef: Slow cooking transforms the roast into juicy, fall-apart pieces.
- Creamy and flavorful: The addition of heavy cream at the end ties everything together.
- Family-friendly: Simple, satisfying, and great for leftovers.
Ingredients
- Boneless chuck roast: Becomes fork-tender and flavorful when slow-cooked.
- Salt and black pepper: Simple seasoning to enhance the beef’s natural flavor.
- Olive oil: Helps achieve a nice sear and locks in flavor.
- Brown gravy mix: Adds richness and body to the broth.
- Onion and garlic: Provide depth and aroma.
- Dried thyme: A subtle herb that complements the beef beautifully.
- Beef broth: The base of the sauce that soaks into the noodles.
- Homestyle egg noodles: Cook right in the crock pot for easy cleanup.
- Heavy cream: Adds a touch of creaminess and helps thicken the sauce.
- Parsley: Fresh and vibrant for garnish.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
How to make beef and noodles in the slow cooker
Prepare the beef: Pat the roast dry and season both sides with salt and pepper.
Sear: Heat olive oil in a skillet over medium-high heat and sear the roast for 4–6 minutes per side, until nicely browned then place the roast in the crock pot.
Next add the brown gravy mix, onion, garlic, thyme, and beef broth.
Cover and cook on Low for about 8 hours, until the beef is tender and easy to shred.
Remove the roast, shred it using two forks, and return the beef to the crock pot.
Add noodles and cream: Stir in the dried egg noodles and heavy cream, making sure the noodles are submerged.
Cook on High for 25–30 minutes, or until the noodles are tender.
Serve: Stir well, top with parsley, and serve warm.
Substitutions & variations
- Different meats: Sirloin or beef stew meat can be used instead of chuck roast.
- Creamy twist: Stir in cream of mushroom soup and sliced mushrooms for extra depth.
- Noodles: Wide or extra-wide egg noodles both work well. Avoid pre-cooked or frozen noodles, as they may turn mushy.
- Lighter option: Omit the heavy cream for a broth-based version that’s still full of flavor.
Serve with
Crock pot beef and noodles pairs well with steamed vegetables like green beans or carrots.
We also love to serve with Garlic bread or crusty rolls. A crisp side salad to balance the richness.
Storing and reheating leftovers
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm on the stovetop over medium heat, adding a splash of broth or water to loosen the sauce.
Helpful Tips
- Sear the roast first: It adds a deep, rich flavor that slow cooking alone can’t achieve.
- Add noodles last: Waiting until the end keeps them from getting soggy.
- Adjust liquid if needed: If the noodles soak up too much broth, add ½ to 1 cup of warm beef broth before serving.
- Don’t skip resting time: Let the dish sit for a few minutes before serving so the sauce thickens slightly.
FAQs
Yes, cook on High for about 4–5 hours, though the meat may be slightly less tender.
You can use half-and-half, milk, or even sour cream for a lighter alternative.
It’s best to thaw the beef first. Searing frozen meat can be uneven, and it may not cook through properly in the slow cooker.
Try our crockpot beef and noodles soon!
This crock pot beef and noodles recipe is the kind of meal that makes weeknight dinners easy and comforting.
With tender beef, creamy noodles, and a savory broth, it’s one recipe worth keeping in your rotation, especially when you need a hearty, no-fuss dinner everyone will love.
Happy cooking!
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Crockpot Beef & Noodles
Equipment
- Large skillet (for searing)
- 6-quart crockpot
Ingredients
- 3 lb Boneless chuck roast
- Salt and black pepper (to taste)
- 3 tablespoons olive oil
- 0.87 oz Brown gravy mix (1 small packet)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon dried thyme
- 4 cups beef broth
- 16 oz egg noodles (dried homestyle)
- ½ cup heavy cream
- Fresh parsley (chopped for garnish)
Instructions
- Pat the roast dry with paper towels, then season generously with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat and sear the roast for about 4–6 minutes per side, until deeply browned.
- Transfer the seared roast to your crockpot. Sprinkle the brown gravy mix over the top, then add the diced onion, minced garlic, thyme, and beef broth.
- Cover and cook on Low for 8 hours, until the beef is tender enough to shred easily.
- Remove the roast from the crockpot, shred it with two forks, then return the meat and its juices to the crockpot.
- Stir in the dried egg noodles and heavy cream. Make sure the noodles are mostly submerged in liquid.
- Cover and cook on High for 25–30 minutes, or until the noodles are tender.
- Give everything a gentle stir, garnish with chopped parsley, and serve warm.
Notes
- Searing Adds Flavor: Don’t skip searing the roast. It builds flavor and helps the meat hold together better as it cooks.
- Adjust the Liquid: If your noodles soak up too much broth, add ½ to 1 cup of warm beef broth before serving.
- Timing Tip: Add the noodles only toward the end of cooking to prevent them from becoming too soft and soggy.
- Meal Prep Friendly: This recipe reheats well, making it a great option for weekday lunches or make-ahead dinners.
Nutrition
