Description
This Crock Pot Beef and Noodles recipe features tender chuck roast cooked low and slow with savory seasonings, onions, and garlic, then combined with homestyle egg noodles and a splash of creamy heavy cream for a comforting, hearty meal perfect for family dinners.
Ingredients
Scale
Beef and Seasoning
- 1-2 pound chuck roast
- 2-3 tablespoons vegetable oil
- 1 tablespoon steak seasoning
- Salt and pepper, to taste
- 1 medium onion, finely diced
- 2 teaspoons minced garlic
Broth and Noodles
- 4 cups water
- 4 teaspoons Better than Bouillon (concentrated beef stock)
- 2 teaspoons Worcestershire sauce
- 16 ounce bag dried homestyle egg noodles
Optional
- ½ cup heavy cream
Instructions
- Season the beef: Season both sides of the chuck roast with steak seasoning and salt and pepper, rubbing it in well for maximum flavor.
- Brown the roast: Heat the vegetable oil in a large skillet over high heat until shimmering. Add the chuck roast and brown it for about 2 minutes on one side until a good sear forms, then flip and brown the other side for another 2 minutes. Turn off the heat.
- Transfer to crock pot: Place the browned chuck roast into a 6 quart crock pot. Add the finely diced onion and minced garlic around the roast. No additional liquid is needed at this stage.
- Cook the roast: Cover the crock pot and cook on low for 6 to 8 hours until the beef is tender and easy to shred.
- Shred the beef: Remove the roast from the crock pot and place it on a plate. Using forks, shred the beef, discarding any excess fat. Return the shredded beef to the crock pot.
- Prepare broth mixture: In a bowl, whisk together the water, Better than Bouillon beef stock, and Worcestershire sauce. Pour this broth over the shredded beef in the crock pot.
- Add noodles and cook: Gently stir in the dried homestyle egg noodles. Cover and cook on low for 30 to 60 minutes until noodles are tender, stirring once or twice to ensure even cooking and absorption of liquid. If noodles thicken before fully cooking, add an extra ½ cup water or beef broth and continue cooking.
- Finish with cream: During the last 15 minutes of cooking, stir in the optional heavy cream to add a rich creaminess to the dish.
- Serve: Once noodles are fully cooked and creamy, serve the beef and noodles hot for a satisfying meal.
Notes
- You can substitute beef broth in place of the water and beef bouillon concentrate for convenience and enhanced flavor.
- The heavy cream is optional but adds a delicious creamy texture to the final dish.
- For best noodle texture, use dried homestyle egg noodles rather than frozen to avoid gummy or mushy results.
- If using delicate no yolk or special egg noodles, consider boiling them separately to prevent overcooking and serving the beef mixture on top.
- Stir noodles occasionally during cooking to ensure even cooking and prevent sticking or uneven texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg
