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Crock pot Beef and Noodles
Crock Pot Beef and Noodles combines fork-tender chunks of slow-cooked beef with wide egg noodles in a rich, savory brown gravy. It’s an easy, filling dinner that tastes like it simmered in Grandma’s kitchen all day.
Cook Time
Servings
Difficulty
8 hours
6-8
Easy
Prep Time
Ingredients
▢ 3 pounds beef chuck roast, cut into large chunks
▢ 1 medium yellow onion, diced
▢ 3 cloves garlic, minced
▢ 4 cups beef broth
▢ 2 tablespoons Worcestershire sauce
▢ 1 tablespoon beef bouillon
▢ 1 teaspoon garlic powder
Ingredients
Directions
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Place the diced onion and minced garlic in the bottom of a 6-quart slow cooker.
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Add the beef chunks. Season with the garlic powder, onion powder, parsley, thyme, black pepper, and salt.
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Pour in the beef broth and Worcestershire sauce. Add the beef bouillon and gently stir the liquid around the beef.
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Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender.
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In a small bowl, whisk together the cornstarch and cold water until completely smooth.
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Stir the slurry into the slow cooker. Cover and cook on HIGH for 20–30 minutes, or until the broth thickens into a rich gravy.
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Meanwhile, cook the egg noodles according to the package directions. Drain well and toss with the butter.
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Gently stir the cooked noodles into the beef and gravy.
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Taste and adjust the salt and black pepper if needed. Serve warm with a sprinkle of chopped parsley.
RECIPE TIPS
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Use chuck roast instead of lean stew meat. Its marbling breaks down during the long cooking time, giving you tender beef and a richer, more flavorful gravy.
Frequently Asked Questions
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Can I use beef stew meat instead of chuck roast?
Yes, but chuck roast usually becomes more tender and flavorful. If using stew meat, choose pieces with visible marbling.
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Can I cook the beef on HIGH?
Yes. Cook it on HIGH for 4–5 hours, but LOW for 7–8 hours will usually give you more tender beef.
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Can I add uncooked noodles directly to the slow cooker?
It’s better to cook the noodles separately. Adding them directly can make them mushy and cause them to absorb too much gravy.
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How can I make the gravy thicker?
Add another small slurry made with 1 tablespoon cornstarch and 1 tablespoon cold water. Stir it into the hot gravy and cook on HIGH until thickened.
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How should I store the leftovers?
Store them in an airtight container in the refrigerator for up to 3–4 days. Add a splash of beef broth when reheating if the noodles have absorbed too much gravy.
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15 Minutes
▢ 1 teaspoon onion powder
▢ 1 teaspoon dried parsley
▢ ½ teaspoon dried thyme
▢ ½ teaspoon black pepper
▢ ½ teaspoon salt, or to taste
▢ ¼ cup cornstarch
▢ ¼ cup cold water
▢ 12 ounces wide egg noodles
▢ 2 tablespoons butter
▢ Chopped parsley, for garnish
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