There’s nothing quite like coming home to a warm, comforting meal after a long day, and this crockpot beef and noodles recipe fits that bill perfectly. The combination of tender beef, flavorful gravy, and soft egg noodles makes it a go-to dish for cozy evenings.
You’ll love how easy it is to prepare, letting your slow cooker do the hard work while you relax or focus on other tasks. Whether you’re cooking for your family or meal prepping for the week, this recipe will quickly become a favorite.
Why You'll Love This Recipe
- Hands-off cooking with the slow cooker does all the work for you.
- Rich, savory flavors that develop slowly for deep satisfaction.
- Perfectly tender beef that melts in your mouth.
- Comforting and filling meal ideal for chilly nights.
- Simple ingredients, easy to find and budget-friendly.
Ingredients
Gather these ingredients to make your crockpot beef and noodles come together effortlessly.
- 2 lbs beef chuck roast, cut into 2-inch cubes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup sliced mushrooms (optional)
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 3 tbsp cornstarch
- 3 tbsp cold water
- 8 oz wide egg noodles
- 2 tbsp unsalted butter
- 2 tbsp chopped fresh parsley, for garnish
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Recipe Details
- Prep Time: 15 minutes
- Cook Time: 7 hours (low setting)
- Total Time: 7 hours 15 minutes
- Servings: 6
- Calories: Approximately 450 per serving
How to Make Crockpot Beef and Noodles
- Place the cubed beef chuck roast, chopped onion, minced garlic, and sliced mushrooms into the crockpot.
- Pour in the beef broth and add Worcestershire sauce, dried thyme, salt, black pepper, and paprika. Stir gently to combine.
- Cover and cook on low for 7 hours, until the beef is fork-tender and the flavors have melded beautifully.
- About 30 minutes before serving, mix the cornstarch with cold water to create a slurry. Stir this into the crockpot to thicken the sauce.
- Add the wide egg noodles and butter, then cover and cook on high for 20-30 minutes, or until the noodles are tender but not mushy.
- Give everything a good stir to combine, then sprinkle with fresh chopped parsley for a pop of color and flavor.
- Serve hot and enjoy your hearty, comforting crockpot beef and noodles!
Tips for the Best Results
- Use chuck roast for the best tender, flavorful beef after slow cooking.
- Don’t skip the cornstarch slurry to get a nice, thick gravy consistency.
- Add noodles towards the end to avoid them becoming overcooked and mushy.
- If you prefer, substitute egg noodles with wide pappardelle or even mashed potatoes for variation.
- Let leftovers cool completely before refrigerating to maintain texture and flavor.
Storage and Reheating
Store your crockpot beef and noodles in an airtight container in the refrigerator for up to 3 days. The flavors will deepen after sitting overnight, making leftovers even better.
For longer storage, freeze in portions for up to 3 months. Reheat gently in a saucepan over low heat or in the microwave, stirring occasionally to prevent sticking and ensure even warming.
Frequently Asked Questions
Can I use other cuts of beef for this recipe?
Yes, you can substitute other slow-cooker-friendly cuts like brisket or stew meat. Just make sure the meat is suitable for long, slow cooking to get tender results.
What if I don’t have egg noodles?
Wide egg noodles work best for this dish, but you can use other pasta like fettuccine or pappardelle. Just add them at the same stage and cook until tender.
Can I make this recipe without mushrooms?
Absolutely! Mushrooms add earthiness and texture, but the recipe is delicious even without them. Feel free to omit if you prefer.
How do I prevent noodles from becoming mushy?
Add the noodles towards the end of the cooking time and cook just until tender, about 20-30 minutes. Overcooking noodles in the crockpot can make them mushy.