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Crock Pot Beef and Noodles Easy Comforting Dinner

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Crock Pot Beef and Noodles is a simple and satisfying meal perfect for busy weeknights. This easy dinner features tender slow cooker beef in a rich gravy served over wide egg noodles, making it great comfort food for family dinners.

Ingredients

Scale
  • 2–3 lbs chuck roast or similar cut such as top round or rump roast or sirloin tip
  • 1 tbsp canola oil for optional browning step
  • 2 cups low-sodium beef broth or water
  • 2 tsp Worcestershire sauce or soy sauce
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced or 1 tsp garlic powder
  • 1 tbsp Italian seasoning
  • 1 lb wide egg noodles dried fresh or frozen
  • 1 cup mushrooms sliced optional
  • salt and pepper to taste
  • 1/2 cup heavy cream OR 1 tbsp cornstarch mixed with 1 tbsp water for thickening

Instructions

  1. If you like, warm a tablespoon of canola oil in a skillet over medium-high heat and quickly brown the chuck roast on all sides for about 1 to 2 minutes each to enhance flavor.
  2. Put the beef into the crock pot and pour beef broth, chopped onion, minced garlic, Worcestershire sauce, and Italian seasoning around and on top of the meat.
  3. Cover and cook on the Low setting for 6 to 7 hours or the High setting for 4 hours until the beef is tender and easily shredded.
  4. Shred the beef in the crock pot using two forks and season with salt and pepper as you prefer.
  5. Add the noodles and mushrooms if using, then stir them gently into the juices.
  6. Set the crock pot to High, cover, and cook for 10 to 20 minutes until the noodles are just tender, checking often since cooking times can vary.
  7. Stir in the heavy cream or the cornstarch-water mixture and allow the sauce to bubble on High for a few minutes to thicken, remembering it will thicken more as it cools.
  8. Serve hot, optionally garnished with fresh parsley for extra color and flavor.

Notes

  • Beef: Chuck roast is ideal but top round eye of round rump roast sirloin tip or beef tips all work well Make Ahead: Store fully cooled leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months Reheat on the stovetop with a splash of broth to restore consistency Instant Pot Version: Slice beef into 1
  • 5-inch pieces brown in Saute mode cook on Manual High pressure for 30 minutes with natural release cook noodles separately on the stovetop and stir in at the end

Nutrition

Find it online: https://www.amgroyal.com/crock-pot-beef-and-noodles-easy-dinner/