Crockpot Beef and Noodles: A Hearty, Flavorful Comfort Meal
A hearty comfort food dish featuring tender, slow-cooked beef chuck roast and egg noodles in a savory beef broth. The slow cooking intensifies the flavors, creating a rich, satisfying meal perfect for family dinners.
Servings: 6 servings
Calories: 670kcal
Ingredients
- 2½ pounds beef chuck roast, trimmed of excess fat
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 small onion, finely chopped
- 3 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 12 ounces frozen egg noodles
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons cold water (if using cornstarch)
- 2 tablespoons butter (optional, for richness)
- Fresh parsley, chopped (optional garnish)
Instructions
- Pat the chuck roast dry and season evenly with salt, black pepper, and garlic powder.
- Place chopped onions in the bottom of a crockpot, then add the seasoned beef on top.
- Pour in the beef broth and Worcestershire sauce, ensuring the beef is covered.
- Cook on LOW for 6–8 hours or HIGH for 4–5 hours until the beef is fork-tender.
- Shred the beef using two forks and return it to the crockpot.
- Stir in frozen egg noodles, cover, and cook on HIGH for 20–30 minutes until noodles are tender.
- If thickening is desired, mix cornstarch with cold water and stir into the mixture. Let sit 10–15 minutes.
- Optional: Add butter for added richness and garnish with chopped parsley before serving.
Notes
For deeper flavor, brown the beef in a skillet before adding it to the crockpot.
Check beef tenderness after 4 hours on HIGH or 6 hours on LOW in case of variations between roasts.
Adjust seasoning to taste before serving.
Omit butter for a lighter version.
Check beef tenderness after 4 hours on HIGH or 6 hours on LOW in case of variations between roasts.
Adjust seasoning to taste before serving.
Omit butter for a lighter version.