Go Back
–+ servings
Crockpot Beef and Noodles dish served in a bowl with vegetables

Crockpot Beef and Noodles

A tender, slow-cooked chuck roast simmered in beef broth and Worcestershire, shredded into a flavorful jus, and combined with egg noodles for a hearty one-pot dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef chuck roast Ideal cut for slow cooking
  • 1 cup onion, chopped Yellow or sweet onion
  • 3 cloves garlic, minced
  • 4 cups beef broth Use low-sodium if you want to control salt
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups egg noodles
  • 1 tablespoon cornstarch Optional; mix with 2 tablespoons cold water to thicken
Garnish
  • Chopped parsley For garnish

Method
 

Preparation
  1. Place the chuck roast in the crockpot. Scatter the chopped onion and minced garlic around the meat.
  2. Pour in the beef broth and add the Worcestershire sauce. Sprinkle the salt and black pepper evenly over everything.
Cooking
  1. Cover and cook on LOW for 7 to 8 hours, until the beef is fork-tender and easily shreds.
  2. Remove the roast onto a cutting board or shred directly in the pot. Use two forks to shred the meat into bite-sized pieces, then return the beef to the crockpot and stir into the broth.
  3. Add the egg noodles, pushing them down so they are fully submerged in the liquid. Cover and switch the crockpot to HIGH.
  4. Cook on HIGH for about 30 minutes, stirring once or twice, until the noodles are tender but not mushy.
  5. For a thicker sauce, whisk 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Stir it into the crockpot and cook on HIGH for another 10 minutes until the sauce thickens.
  6. Taste and adjust seasoning if needed. Serve hot, sprinkled with chopped parsley.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 3gSodium: 700mgFiber: 2gSugar: 1g

Notes

If you prefer a gluten-free option, choose gluten-free egg-style noodles. For a richer finish, stir in a splash of cream at the end (optional). Refrigerate leftovers in an airtight container within two hours of cooking. Keep for 3 to 4 days. You can freeze the beef and sauce without the noodles for up to 3 months.

Tried this recipe?

Let us know how it was!