Crock Pot Beef and Noodles
Ingredients
- 1 lbchuck roast
- 2 tbspvegetable oil
- 1 tbspsteak seasoning
- to tastesalt and pepper
- 1 mediumonion
finely diced
- 2 tspminced garlic
- 4 cwater
- 4 tspbetter than bouillon)
(concentrated beef stock
- 2 tspworcestershire sauce
- 16 ozbag dried homestyle egg noodles)
(see my ingredient image in the post for reference
- ½ cheavy cream
optional
Directions
- 1
Season both sides of chuck roast with steak seasoning and salt & pepper. Rub it in well.
- 2
In a large skillet over high heat, add vegetable oil.
- 3
Once oil is heated, add chuck roast. It should make a nice, loud sizzle when you put it in.
- 4
Brown for about 2 minutes, then flip it over and brown the opposite side.
- 5
Brown for a couple of minutes then turn off heat.
- 6
Transfer chuck roast to your 6 quart crock pot.
- 7
Add in diced onion and minced garlic. No additional liquid needs to be added.
- 8
Cover crock pot and cook on low for about 6-8 hours.
- 9
After roast has cooked, pull it out and put it on a plate.
- 10
Begin shredding the beef, taking care to remove any excess fat bits.
- 11
Place the shredded beef back into the crock pot.
- 12
In a bowl, whisk together the water, Better than Bouillon, Worcestershire sauce. Pour mixture into crock pot over beef.
- 13
Gently stir in dried egg noodles.
- 14
Cover crock pot and cook for an additional 30-60 minutes on low until noodles are fully cooked. NOTE: Different noodles may cook at different times. Keep an eye on your noodles. They may take less time to cook or may take a bit more.
- 15
Gently stir once or twice in the final hour of cooking to make sure all the noodles cook evenly and absorb the liquid. NOTE: If mixture gets too thick and noodles aren't quite done yet, add an additional 1/2 cup of water or beef broth, gently stir and continue cooking.
- 16
During the last 15 minutes of cooking, stir in the heavy cream. Then serve!
Crock Pot Beef and Noodles
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About this Recipe
Looking for the ultimate comfort food that practically makes itself? This Crock Pot Beef and Noodles recipe delivers a rich, hearty meal with minimal effort, perfect for busy weeknights.
What makes this Midwestern-inspired dish truly shine is the slow cooker doing all the heavy lifting. Chuck roast becomes incredibly tender over hours, simmering in a deeply savory broth that infuses every strand of homestyle egg noodles. It's a method that ensures maximum flavor with minimal hands-on time, transforming simple ingredients into a deeply satisfying meal.
You can expect a bowl full of tender, fall-apart beef enveloped in a luscious, savory sauce. The homestyle egg noodles soak up all those rich flavors, creating a satisfying texture that's both comforting and hearty. It’s the kind of stick-to-your-ribs meal that warms you from the inside out, making it an ideal choice for cooler evenings.
Customization & Serving
For an extra layer of richness, you can stir in the heavy cream at the end. If you prefer a lighter broth, simply omit it. The steak seasoning and Worcestershire sauce are key for depth, but feel free to adjust salt and pepper to your personal taste. You could also increase the amount of minced garlic for a more pungent flavor profile.
This hearty beef and noodles dish is perfect for a cozy family dinner or a comforting meal after a long day. Serve it with a simple green salad or some crusty bread to soak up every drop of that delicious gravy.