This Crock Pot Beef and Noodles is the kind of comfort food that makes everyone magically appear in the kitchen. Tender beef cooks low and slow in a rich savory gravy, then gets tossed with egg noodles for an easy family dinner that tastes like you fussed all day.
After testing it both ways, I found the best texture comes from cooking the noodles separately so they stay tender instead of turning gummy in the slow cooker.
Why You’ll Love This Crock Pot Beef and Noodles
- I wrote the book on beef. I literally wrote a whole book about cooking beef- this is my jam! Check out Beef It Up! on Amazon.
Easy slow cooker comfort food. This easy slow cooker comfort food recipe comes together with simple ingredients and minimal prep, making it perfect for days when you want a hearty homemade dinner without babysitting the stove.
Tender beef with rich gravy. Low and slow cooking transforms the beef into melt-in-your-mouth bites, all wrapped up in a rich, savory gravy that clings to every noodle in the best possible way.
Perfect for busy weeknights. Since the crock pot does most of the heavy lifting, this recipe is perfect for busy weeknights when you need dinner to be warm, satisfying, and waiting for you.
Family-friendly and freezer-friendly. With cozy flavors everyone at the table will love and leftovers that freeze beautifully, this is one of those dependable family-friendly dinners worth keeping on repeat.
Tested to avoid gummy noodles. I tested this recipe with the noodles cooked right in the slow cooker, and cooking them separately gave the best texture by keeping them tender instead of gummy and gluey.
Crock Pot Beef and Noodles Ingredients
One of my favorite parts of this delicious meal is the simple ingredients. They’re easily found at your local grocery store if you don’t already have them on hand.
- Best Beef Cut – If your grocery store sells beef stew meat, that’s the way to go. It’s already cut into chunks for you. But you can just as easily use a beef roast like a chuck roast and just cut it yourself. Both of these cuts are best when cooked low and slow to allow the collagen and connective tissues to break down.
- Seasoning – To season this meal, I use a bland of Kosher salt, dried basil, dried parsley, onion powder, garlic powder and freshly ground black pepper. Easy, simple and delicious.
- Cream of mushroom soup – Cream of soups are truly amazing. Packed with flavor and such a simple, pantry staple. This is an easy fix if you don’t want to make your own seasoned roux.
- Worcestershire sauce – Besides being an excellent steak seasoning, it adds delicious flavor to this pure comfort food.
- Beef broth – Go for the low-sodium or unsalted version of beef broth. If all you have is salted, make sure to omit the Kosher salt so it isn’t too salty.
- Best Egg noodles – I like to use the extra wide noodles (sometimes called extra broad). That way they’re able to soak up all of that delicious gravy mixture while keeping their structure.
Best Beef for Beef and Noodles
- Chuck roast is usually the best choice for crock pot beef and noodles because it has more marbling, which helps the meat turn out tender, juicy, and full of flavor.
- Marbling is the little streaks of fat in the meat that melt as it cooks low and slow, giving you that rich, fall-apart texture.
- Lean cuts can work, but they are more likely to turn out dry or a little chewy in the slow cooker.
- Stew meat is a convenient option because it is already cut into pieces, which saves prep time.
- Texture can be less consistent with stew meat because it is often made from a mix of different cuts, so some pieces may be tender while others stay firmer.
- Chuck roast usually gives the most reliable results if you want that cozy, comfort-food style beef and noodles.
- Stew meat still works well if that is what you have on hand, but it may need a little extra time to become fully tender.
Variations
I like this hearty dinner just as it is written, however, there are plenty of ways for you to make it your own. Here are our favorites.
- Noodles – If you aren’t a fan of egg noodles, you can use any type of buttery noodles that you’d like.
- Potatoes – Alternatively, you can serve these tender chunks of beef over mashed potatoes. You can combine the liquid from the slow cooker with some corn starch to make a delicious gravy to top them with too.
- Soup – Instead of using cream of mushroom soup, you can substitute it for sour cream instead. It makes for a much more creamy sauce and tastes more like beef stroganoff– but still delicious! You can also use cream of chicken, cream of broccoli or cream of celery soup. If you want to skip the can, whisk together 1 cup of cool milk with 2 tablespoons of flour and 2 tablespoons salted, melted butter.
- Vegetables– At the end, stir in a bag of frozen veggies. Our favorite is the pea, carrot and corn mixture.
How to Make Crock Pot Beef and Noodles
Slow cooker recipes are exactly what I need on a busy week day- quick and easy! Check out just how easy this recipe is.
- Prepare meat. Cut the meat into chunks, if not already done and add to crockpot .
- Combine seasoning. Mix together the salt, basil, parsley, onion powder, garlic powder and pepper. Sprinkle over meat and stir to mix.
- Make gravy base. In a small bowl, combine the cream of mushroom soup and Worcestershire sauce and pour over meat .
- Add broth. Pour the beef broth over meat mixture and stir to combine.
- Slow cook. Cover and cook until the beef is tender. Cooking time depends on whether you cook it on high or low. Low will provide the best, tender beef, but using high also works in a jiffy. We’ve all been there.
- Boil noodles. About 30 minutes before the beef is done cooking, cook the noodles according to package directions. Drain and stir into the beef mixture.
Can You Cook the Noodles in the Crock Pot?
Yes, you can cook the noodles in the crock pot, but I don’t recommend it if you want the best texture. In testing, the noodles soaked up too much liquid and turned gummy instead of staying tender and separate.
For the best crock pot beef and noodles, cook the egg noodles separately and stir them in right before serving so the gravy stays silky and the noodles don’t overcook.
If you must, add them straight to pot 20-30 minutes before it is done cooking and add about 1 cup extra beef broth.
Chef’s Tips
Use chuck roast for the most tender beef. It has more marbling than lean stew meat, so it stays juicy and shreddable after slow cooking.
Don’t skip seasoning the beef well. Slow cooker recipes need enough seasoning up front or they can taste flat.
Cook the noodles separately for the best texture. I tested them in the slow cooker, but they soaked up too much liquid and turned gummy faster than a toddler in a candy aisle.
Add extra broth if the gravy gets too thick. Egg noodles act like thirsty little sponges.
Taste before serving. Depending on the broth and soup you use, you may need an extra pinch of salt or a few cracks of black pepper at the end.
Want a thicker gravy? Stir 1 tablespoon cornstarch with 1 tablespoon cold water and mix it into the hot beef mixture before adding the noodles.
Want a creamier finish? Stir in a splash of heavy cream or a spoonful of sour cream right before serving.
Let it rest for 5 minutes before serving. The sauce settles and clings better to the noodles.
What to Serve with Crock Pot Beef and Noodles
To make this a complete meal, we usually like to serve it with one of our family favorite veggies. Broccoli, carrots or even a side salad are all great options.
We also like to serve this with crusty bread, angel biscuits or homemade dinner rolls to soak up that savory beef broth.
Frequently Asked Questions
You can, but I don’t recommend it for the best texture. In testing, the noodles soaked up too much liquid and became gummy. Cooking them separately keeps the beef mixture nice and saucy and the noodles tender. See instructions above if you choose to.
Chuck roast is my favorite because it becomes tender and flavorful after slow cooking. Stew meat works too, but chuck roast usually gives a richer result.
Yes, but they may need a little more liquid and careful timing. Dried egg noodles are more predictable and less likely to get overly soft.
If the sauce feels too thin, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the hot beef mixture. Let it cook for a few minutes to thicken.
More Easy Slow Cooker Recipes
Slow cooker recipes are a life saver for busy weeknights! If you’re looking for some inspiration, here are some of our favorites.
Crock Pot Beef and Noodles Recipe
Ingredients
- 1 ½ teaspoons coarse kosher salt
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon freshly ground pepper
- 2 teaspoons vegetable oil
- 2 pounds beef stew meat or beef roast , cut into chunks
- 4 cups low sodium beef broth
- 10.5 ounces cream of mushroom soup , canned or homemade
- 2 tablespoons Worcestershire sauce
- 16 ounces dry extra wide egg noodles
Instructions
- In a small bowl, mix together the 1 ½ teaspoons coarse kosher salt, 1 teaspoon dried basil, 1 teaspoon dried parsley, 1 teaspoon onion powder, 1 teaspoon garlic powder and ½ teaspoon freshly ground pepper.
- Spread the 2 teaspoons vegetable oil into the bottom of the slow cooker. Add the 2 pounds beef stew meat or beef roast (cubed to 2×2 inch pieces) to the pot and sprinkle with the prepared spice mixture, tossing to combine.
- Stir in the 4 cups low sodium beef broth, 10.5 ounces cream of mushroom soup and 2 tablespoons Worcestershire sauce, giving it a few quick stirs to combine.
- Cover and cook on low for 6-7 hours or high for 3-4 or until beef is tender. Cooking on low produces the best results. If you'd like a thicker gravy, ladle out 1/4 cup of the liquid, whisk with 1 tablespoon of cornstarch and stir back into the crock pot.
- About 30 minutes before beef is done cooking, cook the 16 ounces dry extra wide egg noodles according to package directions.
- Drain the noodles and stir into beef mixture right before serving.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
How to Store
This crock pot beef and noodles is just as good the next day! Store any leftover beef in an airtight container in the refrigerator. It will stay good for up to three days. Reheat in a small saucepan over medium heat for 4-5 minutes or in the microwave for 1 minute, stir and then anther minute.Can I Freeze Crock Pot Beef and Noodles?
You can also freeze this recipe for up to three months. I would only freeze the beef and boil the noodles when ready to reheat and eat.Nutrition
I have been trying to make more dinners. This was an easy recipe that everyone loved. It was also something different!
So delicious and so easy to make, my family and I love it.
This crock-pot beef and noodles is delicious great idea for weeknight meal.
I used veggie broth instead. Divine.
This was delicious, we gobbled it up!