Crock Pot Beef and Noodles
A hands-off comfort food dish featuring tender beef, hearty noodles, and rich broth, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb beef chuck roast (trimmed) Great for slow cooking because of its marbling.
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth Use low-sodium if you plan to reduce later.
- 1 cup carrots, sliced
- 1 cup mushrooms, sliced
- 8 oz egg noodles
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- Salt to taste salt and pepper
- Pepper to taste salt and pepper
Instructions
Preparation
- Trim the chuck roast if needed, chop an onion, mince garlic, slice carrots and mushrooms.
Loading the Slow Cooker
- Place beef and vegetables in the crock pot with broth, Worcestershire sauce, thyme, salt, and pepper.
Slow Cooking
- Cover and cook on low for 7–8 hours or on high for 4–5 hours until the beef is fork-tender.
Cooking the Noodles
- Add egg noodles about 30 minutes before serving and cook until tender.
Serving
- Stir, adjust seasoning, and ladle into bowls.
Notes
Swap egg noodles for wide egg pasta or gluten-free noodles if needed. For a richer gravy, mix beef broth with a splash of red wine. If you want a thicker sauce, add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) near the end.