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

Scale

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)

Cook Mode Prevent your screen from going dark

Instructions

Season the beef: Season both sides of the chuck roast with steak seasoning and salt & pepper, rubbing it in well to ensure flavor.
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.
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.
Slow cook the beef: Cover the crock pot and cook on low heat for 8 hours to achieve tender, shreddable beef.
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.
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.
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.
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