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Crockpot Beef and Noodles

Crockpot beef and noodles made with a slow-cooked chuck roast that turns fall-apart tender, then gets tossed with wide egg noodles in thick, glossy brown gravy. Slow cooking for 8–9 hours delivers tender beef and a rich, savory sauce in one pot.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Beef and sauce base
  • 2.5 lb beef chuck roast
  • 2 cup beef broth
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 packet (1 oz) onion soup mix
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried thyme
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 3 tbsp butter
Noodles and finishing
  • 1 package (12 oz) wide egg noodles, cooked separately
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the beef
  1. Place the beef chuck roast into the slow cooker.
  2. Whisk together the beef broth, cream of mushroom soup, onion soup mix, Worcestershire sauce, garlic powder, onion powder, thyme, salt, and black pepper until smooth.
  3. Pour the mixture over the roast in the slow cooker.
  4. Cook on low for 8–9 hours or high for 4–5 hours until the beef is completely fall-apart tender, with the sauce bubbling around the edges.
Shred and make the gravy glossy
  1. Remove the beef and shred into large pieces with two forks, letting excess juices fall back into the cooker.
  2. Stir the butter into the remaining sauce until melted and glossy.
Combine with noodles and serve
  1. Return the shredded beef to the slow cooker and add the cooked egg noodles, tossing to coat in the rich gravy.
  2. Serve immediately, garnished with fresh parsley.

Notes

For the best texture, cook the noodles separately exactly as package directs, then add them right at the end so they stay springy. Refrigerate leftovers in a sealed container up to 3 days; reheat gently on the stovetop or microwave with a splash of broth. Freezing is not recommended because noodles can soften too much after thawing. For a lower-carb option, swap the wide egg noodles for cooked egg-free or spiralized vegetable noodles and fold in only during the final 5–10 minutes.