Crock Pot Beef and Egg Noodles Recipe

ByLily
Jump to Recipe·5 from 34 reviews

If you’re craving comfort food that warms you from the inside out and melts in your mouth, then you’re going to absolutely love this Crock Pot Beef and Egg Noodles Recipe. It’s one of those fabulous dishes that feels like a big, cozy hug after a long day. And the best part? It’s all made right in your slow cooker with minimal effort from you. So, pour yourself a cup of coffee and stick around—I’m about to share everything you need to know to nail this recipe perfectly every time.

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Why This Recipe Works

  • Slow Cooker Magic: Cooking the chuck roast low and slow transforms it into tender, shreddable beef without any fuss.
  • Perfectly Cooked Noodles: Adding dried egg noodles directly to the crock pot ensures they soak up all that savory broth flavor.
  • Simple Ingredients, Big Flavor: Just a few well-chosen seasonings and beef bouillon create a deep, rich taste that hits the spot.
  • One-Pot Dish: Brown the beef upfront, then let your crock pot do all the work—it’s easy cleanup and all the heartiness you want.
Crock Pot Beef and Egg Noodles, slow cooker beef and egg noodles, easy beef noodle casserole, hearty slow cooker beef recipe, comforting beef and noodles - The image shows a close-up of a large black pan filled with soft, flat pasta noodles mixed with shredded brown meat in a thick light brown sauce. The noodles are creamy and coated evenly, with visible bits of green herbs sprinkled throughout, creating a textured, natural look. A wooden spoon is scooping a portion of the pasta and meat mixture from the pan, lifting the food in folds that show the moist sauce clinging to both the noodles and meat. The overall look is warm, hearty, and comforting, with the colors mainly beige, brown, and small green specks. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Crock Pot Beef and Egg Noodles Recipe plays an important role, from tenderizing the beef to building that rich, comforting broth. Choosing dried homestyle egg noodles is key here—you want something that holds up during slow cooking without turning mushy. Here’s the lowdown on what you’ll need and why.

Crock Pot Beef and Egg Noodles, slow cooker beef and egg noodles, easy beef noodle casserole, hearty slow cooker beef recipe, comforting beef and noodles - Flat lay of a whole raw chuck roast with marbling and deep red color, a small white ceramic bowl of golden vegetable oil, a small white ceramic bowl filled with coarse steak seasoning blend, a few whole white eggs with clean shells, a medium yellow onion finely diced in a small white ceramic bowl, a small white ceramic bowl with minced fresh garlic, a small white ceramic bowl filled with clear water, a small white ceramic bowl containing dark Worcestershire sauce, a neat pile of dried homestyle egg noodles with a slightly curly, flat appearance, a small white ceramic bowl holding thick heavy cream, all ingredients fresh and natural, balanced symmetrical arrangement, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Chuck roast: This cut is perfect for slow cooking because it becomes tender and shreddable, soaking up all the delicious flavors.
  • Vegetable oil: Helps get the beef beautifully browned for a caramelized, savory crust.
  • Steak seasoning: Adds a robust flavor base and hits that comforting beefy note.
  • Salt and pepper: Essential seasonings to bring out the natural flavors.
  • Onion: Gives sweetness and depth when slow cooked.
  • Garlic: Provides an aromatic punch that perfectly complements the beef.
  • Water & Better than Bouillon beef base: A concentrated beef broth flavor without needing to use store-bought broth; super convenient and tasty.
  • Worcestershire sauce: Adds subtle umami and tanginess for complexity.
  • Dried homestyle egg noodles: They absorb the broth well and stay firm without becoming mushy when cooked slowly.
  • Heavy cream (optional): Finishes the dish with a creamy richness that feels indulgent without weighing it down.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this Crock Pot Beef and Egg Noodles Recipe my own by tweaking the flavors and adding little extras depending on what’s in my kitchen. Don’t be afraid to get creative—it’s such a forgiving dish that loves personalization.

  • Variation: I once added sliced mushrooms and a splash of balsamic vinegar. It turned out beautifully rich and earthy.
  • Dietary adjustments: If you want a lighter version, leave out the heavy cream or swap it for plain Greek yogurt stirred in at the end off heat.
  • Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce—it gave my dish a nice kick when I tried it!

Step-by-Step: How I Make Crock Pot Beef and Egg Noodles Recipe

Step 1: Season and Sear the Chuck Roast

First things first—grab your chuck roast and rub both sides generously with steak seasoning, plus a little salt and pepper. I always use my hands to really press the seasoning in, so each bite is bursting with flavor. Heat your vegetable oil over high heat in a large skillet until it’s shimmering. When you place the roast in, you want to hear a loud sizzle—that’s where all that caramelized goodness starts. Brown the roast about 2 minutes per side; this locks in juices and builds layers of flavor.

Step 2: Slow Cook the Roast Low and Slow

Once browned, transfer the chuck roast to your 6-quart crock pot. Toss in your diced onion and minced garlic right on top—no need for extra liquid, that’s the beauty of slow cooking. Cover the crock pot and set it to low for about 6-8 hours. This long, slow cook is what breaks down the tough fibers, making that beef fall-apart tender and mouthwateringly good.

Step 3: Shred the Beef and Add Seasonings

After cooking, carefully remove the roast and shred it with two forks, discarding any excess fat bits. Return the shredded beef to the crock pot. In a separate bowl, whisk together water, Better than Bouillon, and Worcestershire sauce, stirring until the bouillon dissolves. Pour this flavorful broth over the shredded beef—this is where the rich sauce starts coming alive!

Step 4: Add Egg Noodles and Finish Cooking

Dump your dried homestyle egg noodles right into the crock pot and stir gently to combine everything. Cover again and let it cook on low for 30 to 60 minutes, keeping a close eye on those noodles. Because every noodle brand is a little different, check occasionally and stir once or twice to make sure they cook evenly and soak up all that savory broth. If things get too thick and the noodles need a bit more time, add a splash of water or broth to keep it perfect.

Step 5: Stir in Cream and Serve

In the last 15 minutes of cooking, stir in the heavy cream to give that lovely creaminess that makes this dish feel extra decadent. Then, dig in! This Crock Pot Beef and Egg Noodles Recipe is best enjoyed warm, with plenty of broth-soaked noodles and tender beef in every bite.

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Tips from My Kitchen

  • Sear for Flavor: Don’t skip browning the beef—it makes a huge difference in depth.
  • Watch Your Noodles: Dried noodles can go from perfect to mushy if overcooked, so stir and check often.
  • Broth Boost: If the broth starts to dry out while cooking noodles, add a bit more water or broth to keep it saucy.
  • Cream at the End: Always fold in the heavy cream at the last 15 minutes—heat it too long and it can separate.

How to Serve Crock Pot Beef and Egg Noodles Recipe

Crock Pot Beef and Egg Noodles Recipe - Serving Suggestion

Garnishes

I’m a sucker for fresh herbs on this dish—chopped parsley or a sprinkle of fresh thyme adds just the right pop of freshness to balance that rich beefy sauce. Sometimes I even zest a little lemon on top to brighten things up. If you like a bit of heat, a few red pepper flakes tossed on right before serving never hurt anyone.

Side Dishes

This meal is pretty hearty on its own, but I love pairing it with simple roasted or steamed veggies like green beans, broccoli, or carrots. A crisp side salad with a tangy vinaigrette also helps cut through the richness beautifully. And if you’re feeling nostalgic, some good old-fashioned dinner rolls make for perfect dipping.

Creative Ways to Present

For a special occasion, I’ve layered the thawed leftovers in a casserole dish, topped with shredded cheese, and baked it for about 20 minutes—it turns into a bubbly, golden noodle bake that’s a crowd-pleaser. You could also serve the beef mixture over freshly buttered mashed potatoes or polenta for a twist on the traditional.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they usually keep beautifully for 3 to 4 days. The noodles tend to soak up more liquid overnight, so before reheating, add a splash of water or broth to loosen it back up.

Freezing

Freezing this dish works well, but I recommend leaving out the heavy cream if you plan to freeze—add it fresh when reheating. Freeze in portions, and when ready to eat, thaw overnight in the fridge to keep the texture intact.

Reheating

The best way to reheat is on the stovetop over low heat. Stir gently while warming, and add a little extra broth or water if it seems thick. Avoid the microwave to prevent uneven heating and avoid drying out the noodles.

FAQs

  1. Can I use frozen egg noodles instead of dried in the Crock Pot Beef and Egg Noodles Recipe?

    Frozen egg noodles can sometimes become gummy when cooked in the crock pot for a long time. I recommend using dried homestyle egg noodles instead, as they hold up better to slow cooking. If you only have frozen noodles, consider boiling them separately and adding them to your plate after the beef mixture is ready to avoid mushiness.

  2. How do I prevent the noodles from getting mushy in the Crock Pot Beef and Egg Noodles Recipe?

    Keep a close eye on the noodles during the final cooking phase. Stir them occasionally to ensure even cooking, and check for doneness frequently. If they seem close to being done before the broth is fully absorbed, add a small splash of water or broth and remove from heat as soon as they’re tender.

  3. Can I make this recipe without heavy cream?

    Absolutely! The heavy cream is optional but adds a lovely creaminess. If you prefer to skip it or want a lighter dish, just omit it or substitute with a dollop of Greek yogurt stirred in at the end once the dish is off the heat.

  4. What cut of beef works best in this Crock Pot Beef and Egg Noodles Recipe?

    I recommend chuck roast because it becomes tender and flavorful when slow cooked. It shreds beautifully and holds up well with the noodles and sauce, making the whole dish melt-in-your-mouth delightful.

Final Thoughts

This Crock Pot Beef and Egg Noodles Recipe is genuinely one of my go-to comfort meals, especially when I want something satisfying without spending hours in the kitchen. It’s hearty, flavorful, and just downright cozy. I hope you give it a try and enjoy every tender, cheesy, and savory bite the way I do. Trust me, once you’ve made this, it’ll be a forever favorite in your recipe rotation. Happy cooking, friend!

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Crock Pot Beef and Egg Noodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 34 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 9 hours
  • Total Time: 9 hours 10 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
Print Recipe

Description

This Crock Pot Beef and Noodles recipe is a comforting, hearty meal perfect for a cozy dinner. Tender chuck roast is slow-cooked with onions and garlic, then shredded and combined with dried homestyle egg noodles in a flavorful broth. The addition of optional heavy cream adds a delicious creamy finish to this easy-to-make crock pot dish.

Ingredients

Beef and Seasoning

  • 1-2 pound chuck roast
  • 2-3 Tablespoons vegetable oil
  • 1 Tablespoon steak seasoning
  • Salt and pepper, to taste

Aromatics and Broth

  • 1 medium onion, finely diced
  • 2 teaspoons minced garlic
  • 4 cups water
  • 4 teaspoons Better than Bouillon (concentrated beef stock)
  • 2 teaspoons Worcestershire sauce

Noodles and Cream

  • 16 ounce bag dried homestyle egg noodles
  • ½ cup heavy cream (optional)

Instructions

  1. Season the beef: Season both sides of the chuck roast with steak seasoning and salt & pepper, rubbing it in well to ensure flavor.
  2. Brown the roast: Heat vegetable oil in a large skillet over high heat. Once hot, add the chuck roast and brown it on each side for about 2 minutes until a nice crust forms. Then turn off the heat.
  3. Transfer to crock pot: Move the browned chuck roast to a 6-quart crock pot. Add finely diced onion and minced garlic on top. No extra liquid is required at this stage.
  4. Slow cook the beef: Cover the crock pot and cook on low heat for 8 hours to achieve tender, shreddable beef.
  5. Shred the beef: Remove the roast from the crock pot and place it on a plate. Shred the beef carefully, discarding any excess fat. Return the shredded beef to the crock pot.
  6. Prepare broth and add noodles: In a bowl, whisk together 4 cups of water, Better than Bouillon concentrate, and Worcestershire sauce. Pour this mixture into the crock pot over the shredded beef. Gently stir in the dried homestyle egg noodles.
  7. Cook the noodles: Cover and cook on low for 60 minutes, stirring gently once or twice to ensure even cooking and prevent noodles from sticking. If the mixture becomes too thick and noodles are not fully cooked, add ½ cup of water or beef broth, stir gently, and continue cooking until noodles are tender.
  8. Add cream and finish: During the last 15 minutes of cooking, stir in the optional heavy cream to add creaminess. Once combined and heated through, the dish is ready to serve.

Notes

  • Beef broth can be used as a substitute for the water and beef bouillon concentrate for richer flavor.
  • The heavy cream is optional but adds a delicious creamy texture to the dish.
  • Dried homestyle egg noodles are preferred over frozen or no-yolk varieties, which can become gummy or fall apart. If using more delicate noodles, consider boiling them separately and serving the beef mixture over them.
  • Monitor the noodles towards the end of cooking to avoid overcooking and mushiness.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 2 g
  • Sodium: 600 mg
  • Fat: 22 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 28 g
  • Cholesterol: 85 mg

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