Description
This Crock Pot Beef and Noodles recipe features tender, slow-cooked chuck roast seasoned to perfection, combined with homestyle egg noodles cooked directly in the flavorful beef broth. Enhanced by optional creamy heavy cream, this comforting dish is perfect for a hearty family meal with minimal hands-on time.
Ingredients
Scale
Beef and Seasonings
- 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
- ½ cup heavy cream (optional)
Instructions
- Season the beef: Season both sides of the chuck roast with steak seasoning and salt and pepper. Rub the seasonings in well to ensure the beef is flavorful.
- Sear the roast: Heat vegetable oil in a large skillet over high heat. When the oil is hot and sizzling, add the chuck roast. Sear for about 2 minutes on one side until browned, then flip and brown the other side for another 2 minutes.
- Transfer to crock pot: Turn off the heat and transfer the seared chuck roast to a 6-quart crock pot. Add the diced onion and minced garlic on top of the roast. No extra liquid is required at this stage.
- Slow cook the roast: Cover the crock pot and cook on low for 8 hours to achieve tender, shreddable beef.
- Shred the beef: After cook time, remove the roast from the crock pot and place it on a plate. Shred the beef carefully, removing any excess fat bits. Return shredded beef to the crock pot.
- Prepare broth and add noodles: In a bowl, whisk together water, Better than Bouillon, and Worcestershire sauce. Pour this mixture into the crock pot over the shredded beef. Gently stir in the dried egg noodles evenly.
- Cook the noodles: Cover the crock pot and cook on low for an additional 60 minutes, stirring gently once or twice during cooking to ensure even cooking and that noodles absorb liquid well. If the mixture thickens too much before noodles are finished, add an additional ½ cup water or beef broth and continue cooking.
- Add heavy cream and serve: In the last 15 minutes of cooking, stir in the heavy cream to add richness and creaminess. Serve the beef and noodles hot and enjoy!
Notes
- Beef broth can be used instead of water and beef bouillon concentrate for a richer flavor.
- The heavy cream is optional but adds a delicious creamy texture to the dish.
- Using dried homestyle egg noodles prevents gumminess compared to frozen noodles. If using no yolk or delicate egg noodles, consider boiling them separately and serving the meat mixture on top to avoid overcooking.
- Stir noodles gently during cooking to prevent clumping and ensure even cooking.
- If the noodle mixture becomes too thick before noodles are fully cooked, add more liquid gradually to avoid burning or drying out.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 95 mg
