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Crock Pot Beef and Noodles

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Crock Pot Beef and Noodles is a hearty, comforting slow cooker dinner made with tender shredded chuck roast, savory beef broth, onions, garlic, Italian seasoning, and egg noodles. A splash of heavy cream creates a rich, silky sauce, while mushrooms add extra flavor if desired. This easy family-friendly meal is perfect for chilly evenings and busy weeknights.

Ingredients

Ingredients

  • 2–3 pounds chuck roast or a similar slow-cooking beef cut
  • 1 tablespoon canola oil
  • 2 cups low-sodium beef broth, or water
  • 2 teaspoons Worcestershire sauce, or soy sauce
  • 1 medium onion, chopped
  • 2 cloves garlic, minced, or 1 teaspoon garlic powder
  • 1 tablespoon Italian seasoning
  • 1 pound egg noodles, dried, fresh, or frozen
  • 1 cup sliced mushrooms (optional)
  • Salt and black pepper, to taste
  • 1/2 cup heavy cream, or 1 tablespoon cornstarch mixed with 1 tablespoon water (optional)

Instructions

Instructions

  1. Pat the chuck roast dry and season it lightly with salt and black pepper.
  2. Heat the canola oil in a skillet over medium-high heat. Sear the roast on all sides until browned, about 2–3 minutes per side. This step adds flavor but can be skipped if needed.
  3. Place the roast in the slow cooker. Add the beef broth, Worcestershire sauce, chopped onion, garlic, and Italian seasoning. Add the sliced mushrooms if using.
  4. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is fork-tender and easy to shred.
  5. Transfer the beef to a cutting board and shred it with two forks. Remove any large pieces of fat, then return the beef to the slow cooker.
  6. Cook the egg noodles separately according to their package directions. Drain and reserve a little cooking water.
  7. Stir the heavy cream into the beef mixture during the final 10–15 minutes. For a thicker sauce without cream, stir in the cornstarch slurry and cook until the sauce thickens.
  8. Add the cooked noodles to the slow cooker and gently toss until coated. If needed, add a little reserved noodle water or beef broth to loosen the sauce.
  9. Taste and adjust the salt and pepper. Serve warm.

Notes

Notes

  • Chuck roast is ideal because its connective tissue breaks down during slow cooking, producing tender, shreddable beef.
  • Searing the roast is optional, but it adds deeper flavor.
  • Cook noodles separately and add them at the end to prevent them from becoming overly soft or absorbing too much broth.
  • For a creamier sauce, use heavy cream. For a lighter, broth-based sauce, use the cornstarch slurry instead.
  • If the sauce is too thick, add extra beef broth a little at a time. If it is too thin, add the cornstarch slurry and allow it to thicken.
  • For shreddable beef, cook until fork-tender; this usually requires a higher internal temperature than the minimum safe temperature for an intact beef roast.
  • Nutrition estimates are based on 6 servings, using a 2.5-pound chuck roast, dried egg noodles, and heavy cream. Actual values vary with the roast size and optional ingredients.

Find it online: https://ayoubrecipe.com/crock-pot-beef-and-noodles/