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Tender, Crock Pot Beef and Noodles made in your slow cooker is one of our favorite, savory comfort food dinners. You can make it with homemade egg noodles or just buy frozen ones at the store!
Slow Cooker meals are some of our favorites. If you love comforting homey food made in the crockpot, too, I bet you’ll love our Crockpot Orange Chicken and Slow Cooker Pot Roast and Top Round Roast.
Crock Pot Beef and Noodles Recipe
It’s Amy from House of Nash Eats, and I’m excited to share one of my favorite hearty meals today with this recipe for crock pot beef and noodles! I think of this dish as almost a cross between beef stew and chicken noodle soup, just without the typical vegetables (although you certainly could add some chopped carrots and celery if you wanted to).
Beef and noodles is a super satisfying supper that tastes wholesome and homey. It’s wonderful any time of the year, but especially good on chilly fall or winter nights!
Egg Noodles
I like to make my own homemade egg noodles for beef and noodles. One of the greatest joys of this kind of comfort food are the thick, chewy noodles that hold up to the savory, succulent beef.
Making homemade egg noodles isn’t difficult, and it’s incredibly budget friendly. But you can also find frozen egg noodles in the freezer section at most grocery stores. They work so much better than the dried kind of egg noodles, which I do not recommend for this recipe where the noodles take center stage with the savory chunks of beef. You can certainly use a package of dried egg noodles in a pinch if you can’t find the fresh though.
The noodle recipe I’m sharing is the same one I grew up with and use in my chicken noodle & dumpling soup, except I doubled the amount for a higher noodle to meat ratio. I’ve made them dozens of times over the years and they are incredibly easy and forgiving. You can even make the noodles a few days in advance and refrigerate them so they are ready to go for your crock pot beef and noodles. Or even freeze the uncooked egg noodles for up to 3 months!
I think the balance of beef to noodles is just right as written, but my husband really loves noodles and always asks me to double that part of the recipe!
How to Make Crock Pot Beef and Noodles
- Season & sear the meat. Use a nice beef chuck roast and rub it with salt, pepper, and your favorite beef or steak seasoning. Then sear it on all sides in a hot pan with 2 tablespoons of oil to help seal in the juices and flavor the meat. This step could be skipped if you are really in a rush, but I think it does wonderful things for the flavor in the finished dish. Transfer the roast to the crockpot.
- Add onions, garlic, and beef broth, then cook on LOW heat for 8 hours. The meat will practically fall apart after being cooked for so long on a low temperature. Remove the meat to a plate and shred with two forks, discarding any fat, then return the meat to the crockpot.
- While the meat cooks, make the egg noodles. Whisk eggs, milk, salt, and olive oil in a bowl, then add flour until the dough comes together in a ball. Turn out onto a lightly floured surface and knead 5-8 times, then let it rest for 10 minutes before rolling out as thin as possible and cutting into thin strips using a pizza cutter. The noodles can sit out for a few hours until ready to add to the crockpot.
- Add the noodles to the meat and broth in the crockpot, stirring gently so they don’t stick together. Cook another 30-60 minutes until the noodles are done. The broth will thicken from the flour on the noodles.
How do you thicken beef and noodles?
If using homemade egg noodles, I find that I don’t need to add anything to thicken my beef and noodles. The flour dusting the noodles when they were rolled out is sufficient to turn the liquid in the crockpot into a nice silky gravy.
If using frozen store-bought noodles, whisk 2 tablespoons of cornstarch with 2 tablespoons of water, then stir that into the broth when adding the noodles. Stir again after 30 minutes and just before serving.
What if your sauce gets too thick?
If you find that the sauce for your has thickened more than you like, stir in additional beef broth, ½ cup at a time to reach your desired consistency.
Serving Suggestions
Because it’s such a savory, comforting dish, Crock pot Beef and Noodles goes especially well with a copycat Olive Garden Salad or something like Oven Roasted Broccoli.
But you can also ladle spoonfuls of beef and noodles over creamy make ahead mashed potatoes for an even heartier dinner.
If you happen to have leftovers, refrigerate, covered, for up to 2-3 days. Freezing is not recommended.
More Delicious Beef Dinner Ideas!
Crockpot Beef and Noodles
Ingredients
Beef
- 1 (2 to 2 ½ pound) beef chuck roast
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon your favorite beef or steak seasoning
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- Chopped fresh parsley, for garnish
Noodles
- 2 large eggs, room temperature
- 2 tablespoons milk
- 2 teaspoons olive oil
- 1 teaspoon salt
- 2 cups all-purpose flour, plus more for dusting
Instructions
- Season meat on all sides with salt, pepper, and your favorite beef or steak seasoning.
- Heat oil in a large skillet over high heat until shimmering. Place meat in the pan to sear for 2 minutes on each side, turning carefully with tongs. Transfer the seared roast to the crockpot.
- Add onion, garlic, and beef broth to the crockpot, then cover with lid and cook on LOW for 8 hours until meat is tender.
- Meanwhile, make noodles by whisking the eggs, milk, oil, and salt together in a medium bowl. Add 1 cup of flour, stirring it into the liquids with a fork. Continue to add remaining flour ¼ cup at a time until the dough comes together in a slightly sticky ball. It might not take all of the flour.
- Turn the noodle dough onto a lightly floured surface and knead by hand for 3-4 minutes until no longer sticky. Let rest for 10 minutes, then roll out very thin using a rolling pin. Cut into thin strips. The noodles can be made in advance and refrigerated for up to 4 days or placed in a ziploc bag and frozen for up to 3 months.
- Once the beef is tender, remove it from the crock pot and shred the meat using two forks, discarding any large pieces of fat. Return the meat to the crockpot, then add the noodles a handful at a time, stirring gently so the noodles don't stick together.
- Increase the heat to HIGH, then cover and cook another 30-45 minutes until the noodles are cooked through. Serve hot either by itself in a bowl or poured over mashed potatoes. Garnish with chopped fresh parsley, if desired.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Hi I tried this out the other day and my husband really enjoyed it. I had to use store bought noodles but wasn’t sure of the exact amount needed—-I believe an 11 oz package worked fine. I was also pretty sure the noodles had to be defrosted (I’ve never used them before; only dried ones in the pasta aisle)
Next time I might cut up my roast into larger chunks so it’s easier to shred. I used Weber roasted garlic and herb seasoning mix. The noodles cooked in about 30 minutes—at first I thought they were under cooked but I thought they should be tender but firm or else they’d disintegrate.
I needed 1/4 cup cornstarch plus water to thicken it.
Turned out great with a few modifications and learning curves; thank you so much!
You are so welcome Anu, thank you so much for taking the time to share your experience and modifications.