Description

Crockpot Beef and Noodles is a rich, comforting dish made with tender slow-cooked beef and egg noodles in a savory, creamy broth. It’s a one-pot meal that’s perfect for busy days, Sunday dinners, or when you just want something warm and hearty with no fuss.

Ingredients

2-2.5 lbs chuck roast (or stew meat)
1 tablespoon olive oil (for browning, optional)
1 packet onion soup mix
1 teaspoon garlic powder
1/2 teaspoon black pepper
4 cups beef broth
1 (10.5 oz) can cream of mushroom soup (optional for creaminess)
12 oz egg noodles (cooked separately or added later)

Optional: chopped parsley for garnish

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Instructions

Optional Browning: For more flavor, sear the beef in a hot skillet with olive oil until browned on all sides, then transfer to the crockpot. (You can skip this step if in a rush.)
Add Ingredients: Place beef in the crockpot. Sprinkle with onion soup mix, garlic powder, and pepper. Pour in beef broth and add cream of mushroom soup if using.
Cook: Cover and cook on Low for 8 hours or High for 4–5 hours, until beef is fork-tender and easily shredded.
Shred the Beef: Use two forks to shred the beef directly in the crockpot. Stir to mix well.
Add Noodles:
- Option 1: Cook noodles separately and stir them in just before serving.
- Option 2: Add uncooked egg noodles during the last 30–40 minutes of cook time (add 1 extra cup of broth if needed).

Serve: Spoon into bowls and garnish with chopped parsley if desired.

Notes

Chuck roast works best for tenderness, but stew meat or round roast also works.
Cream of mushroom soup adds a creamy texture, but you can leave it out for a brothier version.
Add frozen peas or mushrooms in the last hour for extra veggies.

Great for leftovers and freezer-friendly!