Crockpot Beef and Noodles
Crockpot beef and noodles is about as simple as comfort food gets: a chuck roast cooks low all day in beef broth until it falls apart, then wide egg noodles go right into the pot and soak up that broth while they cook. It is a Midwest classic, and in parts of Indiana and Ohio it shows up at church suppers and holiday tables spooned over mashed potatoes.
Most versions start with a can of cream of mushroom soup and a packet of onion soup mix. This one doesn’t need either. Onion, garlic, Worcestershire, a little thyme and a few tablespoons of butter give the broth a rich, beefy flavor, and the starch from the noodles thickens it into a light gravy on its own.
What’s the best meat for beef and noodles?
Chuck roast. It has the fat and connective tissue that break down over a long cook, so the meat shreds easily and stays moist. A 3 pound boneless chuck roast feeds six to eight people with the noodles.
Bottom round or rump roast will work, but they are leaner and can turn dry and stringy after eight hours. Packaged stew meat works too, though it is often a mix of trimmings and the pieces can cook unevenly.
When should I add noodles to a slow cooker?
At the end, once the beef is done. Dry egg noodles turn mushy if they sit in the pot all day. Shred the beef, turn the slow cooker to high, add a little more broth and the butter, and let it come back up to a simmer before the noodles go in. Wide dry egg noodles take 20 to 30 minutes on high. Frozen homestyle egg noodles, the thick kind sold in the freezer section, take longer, about 45 minutes to an hour.
Stir once or twice while they cook so they don’t clump together, and start checking at 20 minutes. Slow cookers run hot or cool, and the noodles are done when they are tender with a little bite left.
Can you put uncooked pasta noodles in a crockpot?
Yes, as long as there is enough hot liquid to cook them and the pot is already simmering. That is why this recipe adds 2 more cups of broth before the noodles go in. Cold liquid and a pot that isn’t hot enough lead to noodles that soak and go soft without ever cooking properly.
What kind of sauce goes with beef and noodles?
Beef and noodles is not a heavy, creamy dish. The sauce is the cooking broth itself, enriched with butter and thickened by the noodle starch until it coats everything. If you like it thicker, stir in a cornstarch slurry at the end (see the notes in the recipe card).
Questions people ask
Do I have to brown the roast first?
It isn’t required, but it is worth the 10 minutes. Browning the outside adds a deeper, roasted flavor to the broth. If you are short on time, skip it and the dish will still be good.
How do I know the beef is done?
When it pulls apart easily with two forks. The USDA’s safe temperature for beef roasts is 145F, but chuck is still tough at that point. It turns tender closer to 200F, once the connective tissue has broken down, which is why it cooks so long.
Can I cook it on high?
Yes. Cook the roast on high for 5 to 6 hours instead of 8 to 9 on low, then add the noodles the same way. Low gives more tender meat.
How long do leftovers keep?
Three to four days in a covered container in the fridge. The noodles keep soaking up the broth overnight, so add a splash of broth or water when you reheat it.
More recipes you’ll love: Crockpot Beef Tips and Gravy, Ground Beef Stroganoff, Instant Pot Pot Roast, and our full Easy Crockpot Dinner Recipes roundup.
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Crockpot Beef and Noodles
- Total Time: 9 hours 5 minutes
- Yield: 6 to 8 servings 1x
Description
Homestyle crockpot beef and noodles: chuck roast slow cooked in beef broth until it shreds, then wide egg noodles cooked right in the pot. No canned soup.
Ingredients
- 3 lb boneless beef chuck roast
- 2 teaspoons kosher salt, divided
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 6 cups low-sodium beef broth, divided
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 4 tablespoons butter
- 12 oz wide dry egg noodles
- Chopped fresh parsley, to serve
Instructions
- Pat the roast dry and season all over with 1 1/2 teaspoons of the salt and the pepper.
- Heat the oil in a large skillet over medium-high heat. Brown the roast for 3 to 4 minutes per side, then move it to a 6 quart slow cooker.
- Lower the heat to medium, add the onion and cook for 3 to 4 minutes until it starts to soften. Stir in the garlic for 30 seconds, then pour in 1 cup of the broth and scrape up the browned bits from the bottom of the pan.
- Pour the onion mixture over the roast. Add 3 more cups of broth, the Worcestershire sauce, thyme and bay leaves.
- Cover and cook on low for 8 to 9 hours, until the beef pulls apart easily with a fork.
- Lift the roast onto a cutting board and remove the bay leaves. Shred the beef with two forks, discarding any large pieces of fat.
- Turn the slow cooker to high. Return the beef to the pot and add the remaining 2 cups of broth, the butter and the remaining 1/2 teaspoon of salt. Cover and heat for about 15 minutes, until the liquid is simmering.
- Stir in the egg noodles, pressing them down into the liquid. Cover and cook on high for 20 to 30 minutes, stirring once or twice, until the noodles are tender.
- Taste for salt and pepper, sprinkle with parsley and serve on its own or over mashed potatoes.
Notes
- Frozen homestyle egg noodles work too. Use a 24 oz bag and cook them for 45 minutes to 1 hour on high.
- For a thicker sauce, stir 2 tablespoons of cornstarch into 3 tablespoons of cold water and stir it in for the last 10 minutes.
- Leftovers keep 3 to 4 days in the fridge. Add a splash of broth or water when reheating.
- Prep Time: 20 minutes
- Cook Time: 8 hours 45 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
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