Description
This hearty Crock Pot Beef and Noodles recipe features tender chuck roast slow-cooked with onions, garlic, and seasoned perfectly before being shredded and combined with homestyle egg noodles in a rich beef broth. Optional heavy cream adds a creamy finish to this comforting and satisfying dish, ideal for a cozy family meal.
Ingredients
Scale
Beef and Seasoning
- 1-2 pound chuck roast
- 2-3 Tablespoons vegetable oil
- 1 Tablespoon steak seasoning
- Salt and pepper, to taste
Vegetables and Flavorings
- 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
- Season the beef: Season both sides of the chuck roast with steak seasoning and salt and pepper, rubbing it in well to ensure full flavor.
- Brown the beef: Heat vegetable oil in a large skillet over high heat until hot. Add the chuck roast; it should sizzle loudly. Brown the roast for about 2 minutes on one side, then flip and brown the other side for an additional 2 minutes. Turn off heat.
- Transfer to crock pot: Place the browned chuck roast into a 6-quart crock pot. Add diced onion and minced garlic on top. No additional liquid is needed at this stage.
- Slow cook the beef: Cover and cook on low for about 7 hours until the beef is tender enough to shred easily.
- Shred the roast: Remove the cooked roast from the crock pot and place on a plate. Shred the beef carefully, discarding any excess fat bits. Return the shredded beef to the crock pot.
- Prepare broth and noodles: In a bowl, whisk together water, Better than Bouillon, and Worcestershire sauce. Pour this mixture over the shredded beef in the crock pot. Gently stir in the dried egg noodles.
- Cook noodles: Cover and cook on low for an additional 60 minutes until noodles are tender, stirring gently once or twice to help them cook evenly and absorb liquid. If the mixture thickens before noodles are done, add ½ cup additional water or beef broth, stir gently, and continue cooking.
- Add cream and serve: In the last 15 minutes of cooking, stir in the heavy cream to add richness. Serve hot and enjoy your comforting Crock Pot Beef and Noodles.
Notes
- Beef broth can be used as a substitute for water and beef bouillon concentrate for a richer flavor.
- The heavy cream is optional but adds delicious creaminess and depth to the dish.
- Dried homestyle egg noodles work best to prevent mushy texture; avoid frozen or delicate no-yolk noodles that may overcook. If using delicate noodles, boil them separately and serve the meat mixture over them.
- Stir the noodles occasionally during cooking to ensure even cooking and prevent sticking or uneven texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg
