For 100% pure comfort food, try our 1-pot Crock Pot Beef and Noodles; fall-apart tender beef in silky gravy with old-fashioned egg noodles. This is like a warm hug from the inside out.
This is one of the easiest slow cooker dishes that still delivers big beef-y flavour with minimal effort. Crock Pot Beef and Noodles is a hit with everyone in our house and the favourite dinner for a couple of us.
Beef and Noodles Recipe
Many crock pot beef and noodles recipes start with cans of condensed soup. You can absolutely make it that way (and I’ll share the info on how to do that) but it’s not necessary.
All you need for the ultimate beef and noodles is a large onion, a few cups of beef broth or stock, a beef roast, and some old-fashioned beef noodles.
The beauty of this recipe is in the simplicity of it. And while I am keen on letting the slow cooker do the work for me in our crock pot beef and noodles, you can certainly prepare this recipe on a stove top.
To prepare the beef and noodles recipe on the stove top, simply add all of the ingredients to a dutch oven or heavy bottomed stockpot with a tight fitting lid.
Beef and Noodles
When it comes to choosing a cut of beef for crock pot beef and noodles, you have options. While the recipe is traditionally made with chuck roast, I prefer to use a shoulder roast or a top or bottom round roast.
Chuck roast is nicely marbled and lends itself well to long, slow cooking, but it also tends to have more gristle and connective tissue. Since I love my beef a little leaner, I go with the less fatty shoulder or round roasts.
The long, slow cook time still yields a super tender result whether you go with the fattier, more marbled chuck or leaner shoulder or round. Choose whichever cut your preference and budget dictate.
If you begin with a roast that has a large fat cap on it, trim most of the fat down so you have no more than 1/8 of an inch. This cuts down on the work you have to do at the end of the cooking time and that’s always a good thing.
Beef Noodle Recipe
Now that you’ve got the meat sorted, let’s address your noodle options for your crock pot beef and noodles. There are several options, but the two best are frozen home style noodles or dried “kluski” home style noodles.
The frozen egg noodles are sold in many superstores like Walmart and Target under the brand Reames. Reames frozen egg noodles are also available for ordering directly through their website.
If opting for dry noodles, I have a preference for the home style noodles.
Whether you choose the frozen egg noodles or dried egg noodles, the key is to use the right amount. If you choose frozen noodles, use 24 ounces. If you opt for dried noodles, go with 12 to 16 ounces of dry noodles.
Want a crusty loaf of homemade bread to sop up the gravy? Try our One Hour Bread. You’ll be so glad you did!
If you’re looking for other great crock pot dinners, check out our slow-cooker recipes page. We have everything from main dishes to appetizers to granola.
Crock Pot Beef and Noodles
Scatter the diced onions over the bottom of your slow-cooker/crock pot. Nestle the beef roast (fat side up) into the onions. Sprinkle the kosher salt, black pepper, granulated onion, dried thyme, and nutmeg over the beef then pour 2 cups of the beef broth (or the canned soup) over the beef.
Place the lid on the slow cooker and cook on LOW for 7 to 8 hours, until the beef shreds easily with a fork. Use two forks to shred the beef into bite size pieces, removing any excess fat if you see it. Add the remaining 4 cups of beef broth and the egg noodles and stir to distribute.
Crock Pot Beef and Noodles
- 1 large yellow onion peeled and diced
- 2.5 to 3.5 pounds boneless beef shoulder roast top or bottom round, or chuck roast
- 1 teaspoon kosher salt
- ½ teaspoon coarsely ground black pepper
- ½ teaspoon granulated onion
- ½ teaspoon dried thyme
- ⅛ teaspoon freshly grated nutmeg
- 6 cups beef broth divided, (see notes)
- 24 ounces frozen egg noodles or 12-16 ounces dried home style egg noodles
- 1 cup plain Greek yogurt sour cream, creme fraiche, or heavy cream
- Minced fresh parsley
- Scatter the diced onions over the bottom of your slow-cooker/crock pot. Nestle the beef roast (fat side up) into the onions. Sprinkle the kosher salt, black pepper, granulated onion, dried thyme, and nutmeg over the beef then pour 2 cups of the beef broth (or the canned soup) over the beef.
- Place the lid on the slow cooker and cook on LOW for 7 to 8 hours, until the beef shreds easily with a fork. Use two forks to shred the beef into bite size pieces, removing any excess fat if you see it. Add the remaining 4 cups of beef broth and the egg noodles and stir to distribute.
- Put the lid back in place, turn the crock pot to HIGH and cook for an additional 60 to 90 minutes or until the noodles are tender. Stir in the Greek yogurt, sour cream, creme fraiche, or heavy cream, and serve in bowls garnished with fresh parsley.