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Crock Pot Beef and Noodles

Course Dinner
Prep Time 25 minutes
Cook Time 10 hours
Total Time 10 hours 25 minutes
Servings 7 cups
Author Kate


  • 2 lb. chuck roast
  • 2 T vegetable oil
  • 1 T steak seasoning I use Montreal Steak Seasoning
  • salt & pepper
  • 1/2 onion diced
  • 4 cups water
  • 4 heaping t. Better than Bouillon concentrated beef stock
  • 2 t. Worcestershire sauce
  • 1 t. minced garlic
  • 1 24 oz. bag Reames frozen egg noodles


  1. Rub some steak seasoning and salt and pepper on to the roast
  2. Brown your chuck roast in vegetable oil in a large skillet for just a couple minutes on each side
  3. Transfer your roast to a larger 6 quart crockpot
  4. Add onion to your roast and cook on low for 6-8 hours
  5. After your roast is done cooking, pull it out of the slow cooker and put it in a bowl or plate to shred the meat and remove any fatty pieces.
  6. Once you're done shredding and trimming the roast add it back to the crockpot.
  7. In a separate bowl whisk the water, beef bouillon, Worcestershire sauce and minced garlic and pour this over the beef in the crockpot and simmer on slow for another 30 minutes.
  8. Meanwhile you'll want to cook the egg noodles in a pot of boiling water according to the directions on the bag. Drain, and then add the cooked egg noodles to the beef crock pot mixture. Plan about 40 minutes to make your egg noodles.
  9. Enjoy!