Simple Crock Pot Beef and Noodles Recipe
It's worth it every time to make crock pot beef and noodles. You put chuck roast in the slow cooker in the morning, and since it cooks in its own juices, by dinnertime it becomes fall-apart shredded beef That goes into a broth with thick homestyle egg noodles and is richly flavored.
I smell dinner and I haven’t done the dishes yet. It's the same great pitch, and once again, it delivers.
This meal is not one that you can prepare in a hurry on a weeknight; You will have to start this meal in the morning, as the beef will take 6 to 8 hours to cook in the slow-cooker.
But you almost don't need any active time — season the meat, sear it in a skillet, drop it in the crockpot, and walk away. When it’s time to eat, come back, and boil some noodles. That's pretty much it.
My husband chooses to eat this in a bowl, nice and thick, with some bread on the side. I, however, eat it over mashed potatoes, which is the way it is meant to be eaten.
My kids think it's steak, and I don't plan on correcting them.
Why the Broth Tastes Like It Cooked All Day (Because It Did)
For this dish chuck roast is the only correct cut, and it's non-negotiable. It has the right amount of fat and the right type of connective tissue that will break down over a long, slow cook and turn into silky, rich, deep-flavored beef.
Cuts like sirloin or round roast won't provide the same results; the meat will be dry and the broth will lack body. Go with chuck roast. Plus, it's one of the cheaper cuts at the grocery store.
Yes, searing the roast is important. The roast doesn’t need to be cooked all the way through. Put the roast on a hot skillet, with oil, for only two to three minutes for each side, just enough to get a nice, dark, and fragrant, crust on the roast.
The slow cooker alone won't produce the same flavor compounds as browning the meat. Five minutes on the stove prior to slow cooking will improve the final broth to taste like a restaurant quality dish instead of something that came out of a pot. Don't skip it.
Better than Bouillon is a game changer when it comes to broth. Normal bouillon cubes are fine to use but the taste is not even comparable.
Better than Bouillon is a concentrated beef base that adds depth and richness to the broth and makes it taste like it was simmered on the stove all day. It lasts in the fridge for months, is only a few bucks, and silently enhances everything you cook with beef.
Instead of cooking everything at once, try cooking the egg noodles separately. It is possible to put frozen egg noodles in the crockpot, but they will keep absorbing liquid and the texture will be softer and more slippery than you want.
Because you have control over when you want to cook the noodles, stir them to the end, and finish them, the noodles will maintain their texture. In the event your dinner is delayed 20 minutes, the noodles will not be suffering.
The broth can get a bit salty so be careful. Between Better than Bouillon being concentrated and the steak seasoning on the beef, the salt definitely adds up.
Begin with 3 heaping teaspoons of bouillon. After adding it, taste the broth. If you’d like more flavor, add the 4th teaspoon. It’s much easier to add salt than to fix a dish that is too salty.
The All-Day Timeline and How to Make It Work
This will take one full day. Plan for 6-8 hours of cook time in the crock pot, plus about an additional 30 minutes of active time, which can be split between the morning and evening.
In the morning you will season the beef, brown it, and put it in the crockpot with the onion. In the evening, you will shred the beef, prepare the broth, boil the noodles, and then combine everything.
If you are home, you can monitor it. If you are not home, set it to low before you leave, and when you come back, it will be ready.
Reames Frozen Egg Noodles cook well and hold their texture. They are thicker than standard egg noodles and are more homestyle. In other words, they do NOT get mushy in broth.
Most big grocery chains have them in the frozen food section, typically by the frozen dinners and frozen pasta. If you can't find these at your store, any thick frozen egg noodles will work as a substitute. Using thin noodles will not give you the hearty result you are looking for.
A 2-pound roast fits well in a 6-quart crockpot. A smaller crockpot would be cramped, and the roast might not cook evenly. If you only have a 4-quart, just use a smaller roast.
The first 6-8 hours, the roast cooks without added liquid. This is not an error.
When cooking a chuck roast, a lot of liquid is released, and because the crockpot keeps everything, there will be lots of delicious cooking juices waiting for you to open the lid. The cooking juices will be at the bottom. You make the broth after shredding the beef by adding your water and bouillon mixture. Trust the process and don’t add water beforehand.
What Goes Into This — and the Two Ingredients That Do the Most Work
Chuck roast (2 lb.)
A shining example of a star dish. A beautifully marbled cut of meat. Its tough texture breaks down beautifully over long and slow cooking. By hour six, it can be pulled apart with two forks and most of the fat has rendered into the broth.
The arm roast will also work but may need a little more time in the crockpot. Avoid the leaner cuts of meat as they won't shred as well and the broth won't be as flavorful.
Vegetable oil (2 tablespoons)
For searing, you want a neutral oil that has a high smoke point, such as vegetable oil, canola oil, or avocado oil. Heat the oil until it shimmers before adding the meat. If the oil isn't hot enough, the roast will steam instead of sear, and you lose the whole purpose of this step.
Steak seasoning (1 tablespoon)
What I grab each and every time is Montreal Steak Seasoning. It has a nice blend of salt, coarsely-ground pepper, garlic, coriander, and some other spices – the complete blend that goes with beef and saves you the trouble of measuring six different spices.
Before the roast hits the skillet, rub it all over the surface.
Salt and pepper
In addition to the steak seasoning, season your roast generously. A 2-pound roast is a lot of meat, so you should season it more than you think you should.
Since the rub on the outside of the roast will provide flavor to the broth throughout the day as it cooks, what you put on it is very important.
Onion (½, diced)
Place it in the crockpot with the roast at the beginning. The onion vanishes into the cooking liquid and adds a little sweetness to the broth over the course of 6 to 8 hours.
Don't worry about onion pieces at the end. It melts into the flavor base. You don't need to sauté it first.
Water (4 cups)
You put this in after the beef is shredded and returned to the crockpot. The meat will release its own juices, but the water should give enough volume for a proper broth to coat all the noodles. This is what you whisk the bouillon into.
Better than Bouillon concentrated beef base (4 heaping teaspoons)
This gives the broth its extra flavor. It's a thick paste that's not a cube or a powder, and is much richer in flavor than those options. You can find it near soups and broths at the grocery store. It can be stored in the fridge for months.
Start with 3 teaspoons, taste, and add the fourth if you want more intensity. If you can’t find it, use 4 cups of good-quality beef broth instead of the water and bouillon combo, and omit the salt in the broth mixture.
Worcestershire sauce (2 teaspoons)
Two teaspoons adds just the right amount of this ingredient to create that savory depth; more can take over the flavor profile. This ingredient adds a wonderful fermented flavor that is slightly tangy, and without it, something would be missing. Use it, don't skip it.
Minced garlic (1 teaspoon)
Adds flavor to the broth. You can use jarred minced garlic here. Fresh garlic also works — about one medium clove. Either way, it’s stirred into the broth mixture, not added to the crockpot from the start.
Reames frozen egg noodles (24-oz. bag)
What really gives this dish it's integrity are the thick and wide homestyle egg noodles. They hold their texture and have a nice chew when submerged in the broth. They look like they belong in a bowl of beef and noodles. You can find the noodles in the frozen food aisle.
Reames egg noodles can typically be found just about anywhere; however, any brand of thick frozen egg noodles will also work. Do not use thin pasta or regular dried egg noodles; the texture will be different.
How to Make Crock Pot Beef and Noodles
There are two parts to the recipe, these are the morning setup and the evening finish. This is the full process.
Step 1: Season and Sear the Roast
Pat the chuck roast dry using paper towels. A dry surface will sear better than a wet one. Apply the steak seasoning, salt, and pepper all over the roast on all sides. Don't be shy with it.
Pour the vegetable oil into a large skillet. Cast iron works best. Heat oil to medium-high heat. Wait until oil starts to shimmer and is beginning to smoke around the edges. Carefully lay the roast into the skillet. Do not adjust or move the roast.
Leave it for 2 to 3 minutes until a dark crust has formed on the bottom. Then flip it and do the same on the other side. You are not trying to get the interior cooked, just building a crust. The interior can still be raw, that's okay. Set the seared roast aside.
Step 2: Into the Crockpot
Place the seared roast into a 6-quart crockpot and arrange the diced onion over and around the roast. Cover, set the crockpot to low, and cook for 6 to 8 hours.
Do not use water or broth at this point. The roast will let out a lot of liquid while cooking, and you want the cooking juices to be concentrated, not diluted.
The roast is ready when it can easily be pulled apart using two forks. If it is still firm after 6 hours, add another hour. Every crock pot set runs at slightly different temperatures, and thicker cuts of meat will always take longer. You have to wait until it can be shredded.
Step 3: Shred the Beef
Using tongs or a large fork, carefully lift the roast out of the crockpot and place it into a large bowl or onto a cutting board. The meat is going to be very hot so be careful. Also, the meat is very tender and will fall apart before you get it out.
Using two forks, separate the beef into shreds. While shredding, feel free to discard any large pieces that appear to be fat or gristle. Although the fat has flavored the cooking juices in the pot, you don’t need to eat it. Put the shredded beef back in the crockpot.
Step 4: Build the Broth
In a separate bowl or large measuring cup, whisk the water, Better than Bouillon, Worcestershire sauce, and minced garlic together until the bouillon is dissolved. Pour the mixture over the beef in the crockpot, and stir gently to combine with the cooking juices.
Set the crockpot on low and allow everything to simmer for 30 more minutes. This lets the broth combine and the flavors blend.
At this stage, take a taste of the broth. If you need to adjust the salt, add a touch more Worcestershire, or add a fourth teaspoon of bouillon if you want more depth.
Step 5: Cook the Noodles
As the broth simmers, fill another large pot with water, add some salt, and bring it to a boil. Once boiling, add the Reames frozen egg noodles and cook them for the amount of time stated on the package.
Depending on if they are frozen or partially thawed Reames noodles take anywhere from 20 to 40 minutes to cook. Just read the bag and plan ahead. The noodles should be tender but still have some chew to them.
Drain the cooked noodles and stir them into the mixture in the crockpot. It's normal for some of the broth to be absorbed by the noodles right away. Serve hot, in bowls, or over the mashed potatoes.
Five Small Details That Keep This From Being Just Fine
Pat the roast dry before seasoning
Moisture collects on the meat and creates steam when put in the skillet, in turn, preventing the meat from browning. By quickly patting the meat with a paper towel before adding seasoning, you better guarantee that the meat will brown. Doing this step takes ten seconds and makes a noticeable difference.
Get the skillet properly hot before the meat goes in
If the skillet isn’t hot enough, the roast will stick to it and tear instead of releasing cleanly. Heat the skillet over medium-high for one to two full minutes before adding the oil, then let the oil heat until it shimmers.
The roast should sizzle as soon as it hits the pan. If you don't hear it sizzle, pull it out of the pan and wait another minute.
Don’t lift the lid during the cook
Each time you lift the lid on your crockpot, you add 20 to 30 minutes to the cook time. Set it and forget it. If you have a crockpot with a glass lid, you can look through it as much as you like, but try not to open the lid to look.
Taste the broth before serving
You can add bouillon to adjust seasoning. Taste it before adding the noodles.
Adding a little more salt, a teaspoon of Worcestershire sauce, or a pinch of black pepper can really change your final dish.
Don’t cook the noodles until you’re almost ready to serve
The egg noodles will keep absorbing liquid from the hot broth and will get softer as they do. If you cook the egg noodles and then let them sit in the crockpot for 30 minutes, you are going to have a situation with noodles that are super thick and ultra soft.
You should cook them about 20 minutes before serving. This coincides perfectly with the 30-minute broth simmer; start the noodles about 10 minutes after you add the broth mixture.
Use a 6-quart slow cooker
This recipe works best with a 6-quart crockpot. Smaller crockpots won't comfortably fit the roast and all the broth and noodles. If you tend to make meals in large batches, a 6-quart crockpot is the most practical size to have.
How My Husband Eats It vs. How I Eat It
My husband eats the soup with a few slices of thick and hearty bread on the side to absorb the broth. He's never complained either.
I think mashed potatoes is the better option, especially if it's real mashed potatoes and not instant.
Rich beef broth is amazing when soaked into the potatoes. The first time I had it, it became a lifelong favorite. You might look at it and think it’s too carby but it’s all about the broth, potatoes are just the base. If you haven't had beef and noodles over mashed potatoes you need to try it at least once.
Some vegetables you could add to the table are roasted carrots and green beans. Or, you could add a basic green salad. Baby carrots or diced celery can be added to the crockpot at the start with the other ingredients so they will cook down into the broth during the day.
Dinner rolls or biscuits on the side are all you need to round it out. If you're looking to extend the meal to a larger audience, a side salad and rolls will do.
Five Ways to Change This Up
Skip the noodles and serve over mashed potatoes
You're gonna want to remove the egg noodles completely. Instead, just serve the shredded beef and the broth over some mashed potatoes. This way, you're getting a meal that is closer to a beef stew over potatoes, which makes it a completely different and truly excellent meal, and all you did was change one component. If you've got leftover mashed potatoes in the fridge, this is one of the best things you can do with them.
Add vegetables to the crockpot
For this recipe, you can use baby carrots, sliced mushrooms, diced celery, and even frozen peas (but add those near the end). For root vegetables, add those at the beginning with the roast.
More sensitive veggies such as frozen peas, can be mixed in after shredding, as it's simmering in the broth. Mushrooms that are added early on will dissolve for the most part and provide more depth to the broth without being seen – which is awesome if there are picky eaters at the table.
Make it creamy with cream of mushroom soup
Once you add the broth mixture, combine it with a can of cream of mushroom soup. This addition will give the sauce a thicker consistency which will create a creamier and more savory richness. Because of this the dish becomes equally good but different.
For the best flavor, use regular cream of mushroom, and because the soup adds salt, adjust your bouillon.
Use a different seasoning blend
You can use Montreal Steak Seasoning like I do, or any other steak seasoning blend you have. If you don't have any blends, you can just use garlic powder, onion powder, coarse black pepper, and salt. The key is to make sure you season it well. A 2 pound roast takes more seasoning than you think.
Add extra broth for a soupier result
If you'd like more liquid — particularly if you're serving over potatoes or want a brothier bowl — add 5 cups of water instead of 4, along with an extra teaspoon of Better than Bouillon. The egg noodles soak up a lot of liquid, so having more broth will make serving and reheating easier for the next day.
How to Store It (and Why Day Two Is Better)
Refrigerating leftovers
You can keep leftover beef and noodles in a container in the fridge for 3 days. Make sure the container is covered. The noodles will keep absorbing the broth, which affects the texture the longer you leave them.
When you reheat your leftovers, remember to splash some water or beef broth into your pot/bowl to help loosen it. To reheat, put it on the stovetop over low heat or use the microwave.
Freezing
When freezing the beef and broth, do not freeze the noodles. Cooked egg noodles do not freeze well and get soft and mushy when thawed.
However, the shredded beef in broth can be frozen perfectly for up to three months. Just defrost it overnight, reheat it on the stovetop, and then cook noodles to mix in when it’s time to serve. If you want to do the slow cooking just once, and have multiple easy meals down the road, then this is a fantastic make-ahead strategy.
Prepping the night before
To make it easier on yourself on a busy day, you can season and sear the roast the night prior and keep it in the fridge. In the morning, take it out while the crockpot is heating up, then add it to the onions and start cooking. This step saves you time in the morning and gives you the flexibility to manage your time better.
Four Things to Make With What’s Left
The next day, this recipe is even better. The flavors have time to develop and the dish reheats richer than the first serving.
Beef noodle soup
For an easy meal prep idea, you can convert leftover beef and noodles into soup! Simply add 2 to 3 cups of beef broth, toss in some diced carrots and celery, and simmer on the stove for 20 minutes. This takes what was previously a thick, saucy noodle dish, and turns it into a hearty beef noodle soup. It's one of those magic kitchen transformations that feels like getting two completely different meals out of one cooking session.
Beef pot pie
Shredded beef leftovers can be used as filling for a pot pie. Try to separate as many noodles as you can when using shredded beef leftovers. Combine with frozen peas and carrots and pour into a baking dish. Top with a refrigerated pie crust or biscuit dough.
For the crust, follow the instructions listed in the biscuit or crust section. With around 30 minutes of hands-on time, it's a wholly different dinner. My children have no idea it's the same food, which I consider praise for both recipes.
Beef over baked potatoes
Split a baked potato, add the leftover beef with some broth on top, and sprinkle with shredded cheddar and a spoon of sour cream. It only takes 5 minutes to prepare, and it is a filling meal. This one is ideal when you have one or two portions of leftover beef.
Beef dip sandwiches
Place shredded beef and a slice of provolone on a hoagie roll and broil it for 2-3 minutes until the cheese is melted. Then serve with broth on the side for dipping.
My husband asks for this dinner almost as frequently as the original — same beef, entirely different dish. If you have a nice ladle, it makes it seem like a real restaurant French dip if you serve the broth on the side in a small bowl.
What You Actually Need for This
This recipe needs no special equipment, although some things do make it a bit easier.
This roast will fit perfectly in a 6-quart slow cooker. Crock-Pot, Hamilton Beach, and Instant Pot's slow cooker mode are all major brands that will work. A 6-quart cooker is the most versatile size to own, especially if you cook large batch meals often.
The best option for searing the roast is a cast iron or heavier stainless steel skillet. This is because they retain heat better and will give you the best sear compared to thinner pans. While nonstick pans may work, they will not reach the same temperatures and won't develop the crust you want.
All you need for stirring and combining everything at the end is a wooden spoon or silicone spatula. To avoid scratching the crockpot insert, use wooden or silicone utensils.
Shredding beef can be done with two forks, which is a good old style method that works great. You can also use an electric hand mixer on low speed to shred beef if you are looking to do large amounts quickly. But for a two pound roast, two forks will do just fine.
Crock Pot Beef and Noodles FAQ
Can I use a different cut of beef?
For this recipe, chuck roast is the best choice because of the fat content and the way it shreds with a long slow cook. An arm roast works as well, and is usually a bit cheaper — just be sure to give it a little extra time in the crockpot.
Do not use leaner cuts like sirloin or round roast here. Those cuts don't shred as well and can dry out in the slow cooker. The fat in chuck roast is what keeps it moist and makes the broth rich.
Do I have to sear the meat first?
No, but you should. Skipping the sear could save 5 minutes of prep, but it makes a big difference in the final flavor.
The way your roast turns brown in your hot skillet adds flavor that a slow cooker alone can't achieve. The broth will still taste good, but it won't have the same depth of flavor. It's worth it to do it for 5 minutes.
Can I cook the noodles directly in the crockpot?
Yes. Once you have added the broth mixture and the beef is shredded, you can place the frozen egg noodles straight into the crockpot and set it to low for 1 more hour.
You can get a tad more tenderness and soften the texture by broth absorption, and use one less pot, but it works out. And if you know dinner has to be served right on schedule, this is a decent shortcut.
What if the beef isn’t tender after 6 hours?
Keep cooking. Chuck roast is not done until you can pull it apart easily with two forks. If it is resisting, it needs more time.
Some roasts, especially thicker cuts or those from older animals, require the full 8 hours. Each individual crockpot also varies in terms of the temperature they run at; some run cooler than others and will need extra time. There is no harm in allowing it to go longer.
How do I keep the broth from being too salty?
Be sure to taste before you put in the 4th teaspoon of Better than Bouillon, and then taste again before the noodles are added. The roast's steak seasoning will also add salt, the bouillon adds salt, and the Worcestershire sauce adds some as well.
If you're using a steak seasoning that is especially salty, adjust your starting point to 3 teaspoons of bouillon and adjust from there. Once the noodles have been added, they will absorb some of the broth and the saltiness will mellow slightly. However, it is always easier to add more than to try to fix the broth.
Where do I find Reames frozen egg noodles?
You can find them in the frozen food section, typically close to the frozen pasta, frozen meals, and frozen breakfast foods. They are also available in most major grocery stores like Walmart, Kroger, Hy-Vee, and Meijer.
If your store doesn't have them in stock, any brand of thick frozen egg noodles will work. However, regular dried egg noodles and thin pasta are not the same and will not provide the right texture for this dish.
Can I make this ahead and reheat it?
Of course. The beef and broth reheat perfectly. If you're preparing this in advance, prepare the noodles separately and keep them apart from the beef. It is also fine to omit the noodles from the batch you are storing, and then prepare fresh noodles when you reheat this.
The noodles in broth for days will become extremely soft, however, the beef and broth section can be reheated with no problems on the stovetop (over low heat) or in the microwave.
Can I cook this on high in the crockpot to speed it up?
The beef will be tender and shreddable either way. You can also cook it on high for 4 to 5 hours instead of low for 6 to 8.
Using the slow-cooking option will give you a slightly better texture and richer broth. But if you're short on time the high heat option works perfectly fine. I have cooked both ways and the difference is small enough that it is understandable to use high heat on a busy day.
Other Slow Cooker Dinners Worth Starting in the Morning
Crockpot Ravioli Casserole requires four ingredients and can be made in the slow cooker. This is a completely hands-off meal. Another meal that does the work while you're busy with other things.
French Dip Crock Pot Sandwiches are made with slow cooker beef that is piled high onto hoagie rolls and accompanied with the cooking juices for dipping. This is one of the most requested recipes on this site and a hit at every table.
Philly Cheese Steak Crock Pot Recipe — Slow cooked beef with peppers, onions, and melted cheese. All the deliciousness of a Philly cheesesteak without standing at the stove.
Funeral Potatoes go hand in hand with the beef and noodles. When you serve these cheesy, potato dishes with this main meal, they help your meal become a fully fledged comforting dining experience!
Let me know how it turned out in the comments if you tried making this crock pot beef and noodles.
Crock Pot Beef and Noodles
Equipment
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6-quart slow cooker
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Heavy skillet
Ingredients
- 2 pounds chuck roast
- 2 tablespoons vegetable oil for searing
- 1 tablespoon steak seasoning Montreal Steak Seasoning recommended
- salt and pepper to taste
- 1/2 onion diced
- 4 cups water
- 4 heaping teaspoons Better than Bouillon concentrated beef base start with 3, taste, add 4th if needed
- 2 teaspoons Worcestershire sauce
- 1 teaspoon minced garlic
- 24 oz bag Reames frozen egg noodles
Instructions
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Pat the chuck roast dry with paper towels. Season all over with steak seasoning, salt, and pepper.
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Heat vegetable oil in a large skillet over medium-high until shimmering. Sear the roast 2–3 minutes per side until a dark crust forms. Set aside.
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Place the seared roast and diced onion in a 6-quart crockpot. Cover and cook on low 6–8 hours. Do not add any liquid at this stage.
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Remove the roast and shred with two forks, discarding any large pieces of fat. Return shredded beef to the crockpot.
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Whisk together water, Better than Bouillon, Worcestershire sauce, and minced garlic until the bouillon is dissolved. Pour over the shredded beef and stir to combine. Set crockpot to low and simmer 30 minutes.
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Bring a large pot of salted water to a boil. Cook Reames frozen egg noodles per package directions, about 20–40 minutes. Drain.
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Stir noodles into the crockpot. Taste the broth and adjust salt if needed. Serve hot in bowls or over mashed potatoes.