Easy Crockpot Beef and Noodles

Easy Crockpot Beef and Noodles is a hearty American comfort-food dish featuring tender shredded beef and soft egg noodles in a rich, savory gravy. The beef chuck roast slowly cooks with onion, beef broth, Worcestershire sauce, and simple seasonings, allowing the flavors to develop while the meat becomes exceptionally tender.

The slow cooker makes this recipe convenient for a relaxed weeknight dinner. After the beef has cooked until fork-tender, it is shredded and returned to the cooking liquid before the frozen egg noodles are added. The noodles absorb the flavorful broth as they cook, creating a satisfying and comforting meal.

For a thicker, richer consistency, the optional cornstarch-and-cold-water mixture can be added near the end of cooking. A little butter can also be stirred in before serving for additional richness. The finished dish is warm, filling, and well suited to a family-style dinner.

Ingredients:

2.5 lbs beef chuck roast, fat trimmed off
1 tsp salt, additional, to taste
½ tsp black pepper
1 tsp garlic powder
1 small onion, diced
3 cups low sodium beef broth
1 tbsp Worcestershire sauce
12 oz frozen egg noodles
2 tbsp cornstarch, optional
2 tbsp cold water, optional
2 tbsp butter, optional

Instructions:

1. Pat the chuck roast dry and season it with salt, black pepper, and garlic powder.
2. Place the diced onion in the bottom of the slow cooker, then set the seasoned beef chuck roast on top.
3. Pour the beef broth and Worcestershire sauce over the beef. Cover the slow cooker with the lid.
4. Cook on low for 6–8 hours or on high for 4–5 hours, until the beef is fork-tender.
5. Remove the beef from the slow cooker and shred it thoroughly using two forks. Return the shredded beef to the slow cooker.
6. Add the frozen egg noodles, cover, and cook on high for 20–30 minutes, or until the noodles are tender.
7. If using the optional thickener, whisk the cornstarch and cold water together. Add the mixture to the slow cooker and continue cooking on high for 10 more minutes.
8. Stir in the optional butter, season with additional salt and pepper to taste, and serve.

Crockpot Beef and Noodles

he slow cooker makes this recipe convenient for a relaxed weeknight dinner.

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Prep Time 13 minutes mins

Cook Time 5 hours hrs 32 minutes mins

Servings: 6

Ingredients Equipment Method Nutrition

Ingredients

  

1x2x3x?

• 2.5 lbs beef chuck roast, fat trimmed off

• 1 tsp salt, additional, to taste
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 small onion, diced
• 3 cups low sodium beef broth
• 1 tbsp Worcestershire sauce
• 12 oz frozen egg noodles
• 2 tbsp cornstarch, optional
• 2 tbsp cold water, optional
• 2 tbsp butter, optional

Equipment

• Slow cooker, cutting board, 2 forks for shredding

Method

 

1. Pat the chuck roast dry and season it with salt, black pepper, and garlic powder.
2. Place the diced onion in the bottom of the slow cooker, then set the seasoned beef chuck roast on top.
3. Pour the beef broth and Worcestershire sauce over the beef. Cover the slow cooker with the lid.
4. Cook on low for 6–8 hours or on high for 4–5 hours, until the beef is fork-tender.
5. Remove the beef from the slow cooker and shred it thoroughly using two forks. Return the shredded beef to the slow cooker.
6. Add the frozen egg noodles, cover, and cook on high for 20–30 minutes, or until the noodles are tender.
7. If using the optional thickener, whisk the cornstarch and cold water together. .
8. Add the mixture to the slow cooker and continue cooking on high for 10 more minutes.
9. Stir in the optional butter, season with additional salt and pepper to taste, and SERVE

Nutrition

Serving: 6PPLES

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