Beef and Noodles Crockpot

Nothing chases away the chill of a long day like a big bowl of beef and noodles simmered slowly in the crockpot. This recipe creates melt-in-your-mouth beef with tender egg noodles swimming in a rich savory gravy. It is beyond easy to prepare before work and feels like a cozy hug once you get home.

The first time I made this was on a frigid Saturday when we all needed something to warm us up. The scent filled the house and my family kept sneaking into the kitchen to check when dinner would be ready. Now it shows up on repeat all winter long.

Ingredients

• Chuck roast: choose one with good marbling as it becomes ultra tender and flavorful when slow cooked
• Pioneer roasted beef gravy mix: this is easy to find and ensures a deep beefy taste with no fuss
• Cream of mushroom soup: adds creaminess and a savory depth you can swap for any cream soup on hand
• Frozen homestyle egg noodles: these are thick chewy and hold up well in the crockpot dried noodles offer a good backup if you cannot find frozen
• Beef broth: brings everything together and amplifies the meatiness look for low sodium if you want control over the salt
• Garlic powder, onion powder, black pepper: these basic spices build the flavor base and you can always add more to your taste
• Salt: adds balance taste the final dish before adding more since the soup and broth can be salty already
• Dried parsley (optional): for a fresh pop of color and herby accent if you like

Step-by-Step Instructions

Season the Roast:

Pat the chuck roast dry then coat it generously with garlic powder onion powder and black pepper so each side is flavorful

Mix the Liquid Base:

In your crockpot whisk the beef gravy mix the cream of mushroom soup and beef broth until totally smooth and well blended

Combine Beef and Sauce:

Nestle the seasoned chunks of roast into the crockpot and spoon liquid over so every piece is covered

Slow Cook the Beef:

Cover and cook on low for about eight hours until the beef is fork tender and shreds easily with no resistance this is where the magic happens

Shred and Return the Beef:

With two forks gently pull apart the cooked roast then stir the shredded beef back into the savory sauce in the crockpot

Prepare the Noodles:

Cook the frozen or dried egg noodles according to the package directions in a pot on the stove until just done then drain well

Finish and Serve:

Add cooked noodles to the crockpot with the beef and gravy stir everything together so noodles are coated taste and add extra salt if needed finish with parsley if you want to brighten the bowl

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I love using frozen egg noodles because they turn out delightfully hearty and remind me of the homemade dumpling noodles my grandma used to make from scratch on Sundays Every bite tastes like family memories around a big kitchen table full of laughter

Storage Tips

Leftovers keep beautifully in the fridge for up to four days Store in a sealed container and reheat gently on the stove with a little extra beef broth to keep the noodles saucy Do not freeze the finished dish as the noodles get mushy but you can freeze just the cooked beef and gravy then add fresh noodles when reheating

Ingredient Substitutions

If you cannot find frozen egg noodles any wide dried egg noodle works well and still absorbs that delicious gravy For a lighter soup you can swap the cream of mushroom for cream of chicken or even use low fat versions The beef gravy packet can be replaced with any brown gravy mix just choose one with robust beefy flavor

Serving Suggestions

Pile a mound of beef and noodles onto plates and top with freshly cracked black pepper and parsley on a blustery night Add a side of roasted green beans or a fresh salad to round out the meal My family loves it with pillowy dinner rolls to soak up the last drips of gravy

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A Little History

This dish has roots in the Midwest where beef and noodles are found in comfort food lineups across generations Slow simmered beef with thick tender egg noodles turns what is often a humble cut of beef into something magical that tastes like home and tradition

Recipe FAQs

→ What kind of beef is best?

Use chuck roast for its marbling and flavor. Cut into chunks to help it cook evenly and shred easily.

→ Can I use dried egg noodles?

Yes, both frozen homestyle or dried egg noodles work well. Prepare according to the package or add to the crockpot at the end.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to four days. Reheat gently for best texture.

→ Can I substitute the cream of mushroom soup?

Feel free to use any cream-based soup, such as cream of chicken or celery, to suit your taste preferences.

→ When should I add the parsley?

Add parsley right before serving for a fresh flavor and a pop of color. It’s completely optional.

→ Is it possible to cook the noodles in the crockpot?

Yes, add noodles to the crockpot on high in the last hour for a one-pot option, though texture may vary by preference.