Crock Pot Beef and Egg Noodles Recipe

ByLucy
Jump to Recipe· 4.6 from 12 reviews

If you’re craving a cozy, comforting dinner that feels like a warm hug, you’re going to love this Crock Pot Beef and Egg Noodles Recipe. It’s one of those dishes that fills your kitchen with amazing aromas while doing most of the work for you. Tender beef slow-cooked to perfection and homestyle egg noodles swimming in a rich, flavorful sauce—trust me, once you try this, it’ll become your go-to weeknight favorite.

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Why This Recipe Works

  • Slow Cooker Magic: The low and slow cooking method makes the chuck roast insanely tender and flavorful without much hands-on time.
  • Homestyle Egg Noodles: Using dried homestyle egg noodles provides the perfect texture, avoiding mushiness that frozen or no-yolk noodles sometimes cause.
  • Flavor Boosters: Ingredients like Better than Bouillon and Worcestershire sauce create a deep, savory sauce that turns simple beef and noodles into a rich, comforting meal.
  • Creamy Finish: The optional heavy cream adds a nice velvety touch that elevates the whole dish—don’t skip it if you like rich, creamy noodles!
Crock Pot Beef and Egg Noodles, slow cooker beef and egg noodles, hearty beef noodle dinner, easy crock pot beef recipe, comfort food beef 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

This recipe is all about simple ingredients that come together to create something spectacular. Each one plays a role—from the tender beef to the rich broth base and noodles that soak up all those delicious juices. Here’s why I love the combo I use and a few tips on choosing the best.

Crock Pot Beef and Egg Noodles, slow cooker beef and egg noodles, hearty beef noodle dinner, easy crock pot beef recipe, comfort food beef 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: A budget-friendly, well-marbled cut that breaks down beautifully over hours in the crockpot, delivering tender, juicy beef.
  • Vegetable oil: Perfect for searing the roast before slow cooking, which locks in flavor and adds a caramelized crust.
  • Steak seasoning: Provides an easy way to give the beef a boost of bold flavor without extra fuss.
  • Onion: Adds sweetness and depth as it gently cooks down in the crockpot.
  • Minced garlic: A flavor enhancer that mellows with slow cooking and makes the dish irresistible.
  • Better than Bouillon (beef stock concentrate): Intensifies the beefy flavor in the cooking liquid far beyond plain water.
  • Worcestershire sauce: Adds umami and a touch of tang that complements the savory beef beautifully.
  • Dried homestyle egg noodles: These soak up the broth without falling apart like some frozen or no-yolk noodles might.
  • Heavy cream (optional): Gives the noodles a luscious finish making this hearty meal feel just a little extra special.
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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

One of the best things about this Crock Pot Beef and Egg Noodles Recipe is how easy it is to make it your own. I’ve played around with spices and cream levels, and I encourage you to adjust it to fit your taste and what you have on hand.

  • Variation: Sometimes I toss in sliced mushrooms or carrots with the onions for extra veggie goodness and texture.
  • Dairy-Free Option: If you’re avoiding dairy, skip the heavy cream or use coconut cream for a different but delicious twist.
  • Noodle Swap: For gluten-free, I’ve found that rice noodles work well if you add them later so they don’t overcook.

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

Step 1: Season and Sear for Maximum Flavor

Start by generously seasoning your chuck roast with steak seasoning plus salt and pepper. Don’t be shy here—rubbing everything in well makes a big difference. Then, heat your vegetable oil in a large skillet over high heat until it’s shimmering hot. When you add the roast, listen for that loud sizzle—that’s flavor happening! Brown each side for about 2 minutes. This searing locks in juices and builds a crust that adds so much depth to the final dish.

Step 2: Slow Cook with Aromatics

Transfer your seared roast to the crock pot, then stir in the diced onion and minced garlic right on top—no need for extra liquid here. Pop on the lid and let it cook on low for 6 to 8 hours. This slow simmer breaks down the beef into tender, pull-apart perfection while the onions and garlic melt into the pot, flavoring every bite.

Step 3: Shred and Add Noodles

Once the beef is fork-tender, take it out onto a plate and shred it carefully, removing any excess fat you spot. Return the shredded meat to the crockpot. Next, whisk together water with Better than Bouillon and Worcestershire sauce, then pour that savory mixture over the beef. Gently stir in the dried homestyle egg noodles. Cover and cook on low for another 30 to 60 minutes, checking noodles occasionally. Different brands can absorb liquid at different rates, so keep an eye on the texture and add a splash of water if it starts to get too thick before the noodles are done.

Step 4: The Creamy Finish

Dollop in the heavy cream during the last 15 minutes of cooking and give it a gentle stir. This step is optional, but trust me, it adds a lovely rich creaminess that transforms the dish from great to unforgettable. Then just serve it up and enjoy those perfectly tender, creamy noodles with beef that falls apart at the touch of a fork.

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Tips from My Kitchen

  • Sear for Soul: Don’t skip browning the beef. It adds a caramelized crust that brings so much flavor to this simple recipe.
  • Noodle Watch: Keep an eye on your egg noodles because overcooking will make them mushy—different brands cook at different speeds.
  • Gentle Stirs: Stir noodles gently once or twice toward the end to ensure even cooking without breaking them apart.
  • Broth Boost: If your mixture thickens too much before the noodles are done, add a little more water or beef broth instead of letting it dry out.

How to Serve Crock Pot Beef and Egg Noodles Recipe

Crock Pot Beef and Egg Noodles Recipe - Serving Suggestion

Garnishes

I love topping this dish with a sprinkle of fresh parsley or chopped chives—it adds a pop of color and a fresh, herbal note that brightens the creamy richness. Sometimes a little cracked black pepper over the top gives it a nice finishing kick, too.

Side Dishes

Simple is best here: steamed green beans or roasted Brussels sprouts work perfectly. A crisp green salad with a tangy vinaigrette balances the richness of the beef and noodles. I’ve also served it with buttery dinner rolls for soaking up every last bit of sauce.

Creative Ways to Present

For a special occasion, I’ve plated this dish in wide shallow bowls and topped them with a dollop of sour cream and a sprinkle of fresh dill—makes guests feel like you fussed when really it’s a simple crock pot meal. You can also serve the beef mixture over the noodles separately for a deconstructed look that’s fun and elegant.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 4 days. The beef and noodles soak up even more flavor overnight, making for an even tastier next-day meal.

Freezing

I’ve frozen this recipe successfully—just cool it completely, then pack it into freezer-safe containers. It keeps well for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator.

Reheating

Reheat gently on the stove over medium-low heat, adding a splash of beef broth or water if it looks dry. This helps keep the noodles and beef moist without burning or sticking. You can also reheat in the microwave in bursts, stirring in between.

FAQs

  1. Can I use frozen egg noodles instead of dried for this recipe?

    While you can use frozen egg noodles, I recommend dried homestyle egg noodles for this recipe because they hold up better in the crockpot and avoid getting mushy. If you use frozen, it’s best to cook them separately and add them when serving to keep the texture more firm.

  2. Do I need to brown the beef before putting it in the crock pot?

    Absolutely! Browning the beef adds a wonderful caramelized flavor and seals in juices, which really enhances the final taste of the dish. It takes just a few minutes but makes a big difference.

  3. Can I skip the heavy cream in the Crock Pot Beef and Egg Noodles Recipe?

    Yes, the heavy cream is optional. Leaving it out will make the dish a little less rich but still delicious. You can also substitute with a non-dairy creamer or coconut milk if you want a creamy texture without dairy.

  4. How do I prevent the noodles from sticking together?

    Gently stirring the noodles once or twice during the cooking process helps a lot. Also, watch your cooking time closely so you don’t overcook them—different brands vary, so test for doneness often.

Final Thoughts

This Crock Pot Beef and Egg Noodles Recipe is seriously one of my comfort food staples—it’s easy, filling, and feels like you’ve put in so much effort without actually having to stand over the stove all day. I hope you give it a try and find it as satisfying as I do on chilly nights or busy weekends. It’s food that welcomes you home, every single time.

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Crock Pot Beef and Egg Noodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 12 reviews
  • Author: Lucy
  • 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
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Description

A hearty Crock Pot Beef and Noodles recipe featuring tender chuck roast slow-cooked with savory seasonings and homestyle egg noodles, finished with a touch of creamy richness. Perfect for a comforting family meal with minimal hands-on time.

Ingredients

Beef and Seasoning

  • 1-2 pound chuck roast
  • 2-3 Tablespoons vegetable oil
  • 1 Tablespoon steak seasoning
  • Salt and pepper, to taste
  • 1 medium onion, finely diced
  • 2 teaspoons minced garlic

Broth and Noodles

  • 4 cups water
  • 4 teaspoons Better than Bouillon (concentrated beef stock)
  • 2 teaspoons Worcestershire sauce
  • 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 full flavor.
  2. Brown the Roast: Heat vegetable oil in a large skillet over high heat. Once hot, add the chuck roast and sear for about 2 minutes on each side until browned with a nice, loud sizzle.
  3. Transfer to Crock Pot: Turn off the heat and place the browned roast into a 6-quart crock pot. Add diced onion and minced garlic on top—no additional liquid is necessary at this point.
  4. Slow Cook the Beef: Cover the crock pot and cook on low for 6 to 8 hours, allowing the beef to become tender and flavorful.
  5. Shred the Beef: Remove the roast from the crock pot and shred it carefully on a plate, discarding any excess fat. Return the shredded beef to the crock pot.
  6. Mix Broth and Noodles: In a bowl, whisk together water, Better than Bouillon, and Worcestershire sauce. Pour this mixture over the beef in the crock pot, then gently stir in the dried egg noodles.
  7. Cook Noodles in Crock Pot: Cover and cook on low for 30 to 60 minutes until noodles are fully cooked. Stir gently once or twice during this time to ensure even cooking and prevent sticking. If the mixture becomes too thick before noodles are done, add ½ cup of water or beef broth and continue cooking.
  8. Add Cream and Serve: Stir in heavy cream during the last 15 minutes of cooking for a creamy finish. Serve hot and enjoy!

Notes

  • Substitute beef broth for water and beef bouillon if preferred for a richer flavor.
  • The heavy cream is optional but adds a delicious creamy texture to the dish.
  • Use dried homestyle egg noodles for best texture; frozen noodles can become gummy.
  • If using no yolk or delicate egg noodles, boil them separately and serve the meat mixture over the noodles to prevent mushiness.
  • Stir noodles gently during cooking to prevent sticking and ensure even cooking.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 3 g
  • Sodium: 700 mg
  • Fat: 20 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 3 g
  • Protein: 30 g
  • Cholesterol: 90 mg

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