This Crockpot Beef and Noodles is the ultimate cozy comfort meal made easy! Tender, slow-cooked beef simmers in a rich, savory gravy before being tossed with hearty noodles for a warm, satisfying dish. Simple, filling, and perfect for busy days, it’s a homestyle dinner the whole family will love.
Ingredients
- 2½ pounds beef chuck roast trimmed of excess fat
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 small onion finely chopped
- 3 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 12 ounces frozen egg noodles
- 2 tablespoons cornstarch optional, for thickening
- 2 tablespoons cold water if using cornstarch
- 2 tablespoons butter optional, for richness
- Fresh parsley chopped (optional garnish)
How To Make Crockpot Beef and Noodles
- Season the Beef
- Pat the chuck roast dry. Season all sides evenly with salt, pepper, and garlic powder.
- Layer in the Slow Cooker
- Place the chopped onion in the bottom of the crockpot. Set the seasoned beef roast on top.
- Add Liquids
- Pour the beef broth and Worcestershire sauce over the meat. Cover with the lid.
- Slow Cook Until Tender
- Cook on LOW for 6–8 hours or HIGH for 4–5 hours, until the beef is fork-tender and easily shreds.
- Shred the Beef
- Remove the roast and shred it using two forks. Return the shredded beef to the slow cooker.
- Add the Noodles
- Stir in the frozen egg noodles. Cover and cook on HIGH for 20–30 minutes, or until noodles are tender.
- Thicken (Optional)
- If you prefer a thicker sauce, mix cornstarch with cold water to make a slurry. Stir into the crockpot and cook an additional 5–10 minutes until thickened.
- Finish and Serve
- Stir in butter if using. Taste and adjust seasoning. Garnish with fresh parsley and serve warm.