It’s time for some hearty crock pot recipes, am I right, my fellow busy moms? I really love the feeling when the weather starts to turn, as it’s time to hunker down and have some good ‘old fashioned soul food beside me.
When I was trying to think of some best family meal recipes for the busy week ahead, I immediately think of a hearty recipe like Crock Pot Beef and Noodles instead of my typical casserole dishes.
This sought-after family recipe here is a conglomeration of recipes that I made from old church cookbooks and some serious thinking in my own head. You’ll be able to tell that you may serve this awesome fall-to-winter recipe in many different ways, whether you love this spicy, thin, or thick. That’s because beef and noodles in the crock pot tastes so delicious and very versatile at the same time.
You know what? I’m thrilled to have a wonderful recipe for crock pot beef and noodles since I love making crock pot beef recipes a lot, and so does my hubby (because then I’m not as busy!). I hope you will love this just as much when your family tries it for the first time.
I think this recipe is perfect, and my kids really taste this as steak, so I’ll keep with that story while I can. They love the tenderness and flavor of steaks, but they also love Reames egg noodles too and loved this beef and noodle recipe just the same as homestyle chicken and noodles.
If you keep craving the conventional comfort food of chicken and noodles in the slow cooker but want it more flavorful, you should include this Crock Pot beef and noodles recipe among the list of your top favorite weeknight meals! In fact, my family has enjoyed this amazing recipe several times over the last two months, and I could say that they couldn’t get enough of its beefy goodness.
While the crock pot chicken noodles taste delicious, this flavorful beef recipe can offer an impressive combination of beef sauce topped over the egg noodles to give everyone an unforgettable food experience. And, if you ever think that this recipe can only come together on the weekends, think again as you can easily make the crock pot beef and noodles even on your most hectic days!
The Beef Meat Suggestion
For my crock pot beef and noodle recipe, I only use chuck roast, but I also use other meat options if it’s not available. This meat chunk just holds a little amount of fat, which provides the necessary flavors without any need to trim that unhealthy oils out. The entire day is completely yours since you only need to season up the chuck roast and have it cooked in the slow cooker until the fibers fall apart. Besides chuck roast, you may also try rump roast, arm roast, and round eye roast, preferably with no bones.
How do I make my beef and noodles in the crock pot?
Prepping and Cooking the Beef Roast
Here’s my quick and simple cooking process.
I start my recipe by rubbing some steak seasoning, salt, and pepper on all sides of the roast and then brown the meat in a large skillet using vegetable oil for at least two minutes per side. Once my roast becomes brown, I transfer it to my six-quart Ninja Crock Pot where I can also brown and cook the meat in one cooking dish. Then, I add some chopped onions to my roast and cook it on low heat for six to eight hours. Believe it or not, you won’t need to add any liquid for this recipe since you’re going to use the liquid that the roast makes while cooking your beef and noodles.
Shredding the Beef for Crock Pot Beef and Noodles
After the roast is done, remove the cooked meat from the crock pot and place it on a plate. Shred the meat with a hand mixer or fork and remove the excess fat. Once you’re done shredding and trimming the roast, put it back to the crock pot. In a separate bowl, whisk the water, beef bouillon, Worcestershire sauce, and minced garlic and then pour this over the beef in the crock pot.
Prepping the noodles
While cooking the roast, I am already preparing the noodles by boiling them over a large pot according to the directions on the bag, at least 40 minutes before the roast is done cooking. Drain, and then add the cooked egg noodles to the crock pot beef mixture. Alternatively, you can just throw your egg noodles in the slow cooker and let them stay for an additional hour.
Finally, transfer the beef and noodles in individual bowls and serve them with your preferred sides. My husband likes it hearty and thick, along with his requested mashed potatoes. For added flavor, consider putting some toppings over your crock pot beef and noodles, such as:
- Garlic flakes
- Chili flakes
- Chopped parsley
- Black pepper
- Hot sauce
And of course, this hearty meal won’t be complete without my favorite sides including:
- Mashed potatoes (Me and my husband’s ultimate favorite)
- Baked potatoes
- Garlic mushrooms
- Sautéed beans in barbecue sauce
- Sweet corn
- Garlic bread or bread rolls
- Steamed vegetables
- Vegetable salad
I prefer to cook my egg noodles separately, so I can control the amount of noodles I put on every serving. This recipe can yield a lot more beef and noodles than expected, especially if you decide to serve it alongside mashed potatoes, vegetables, and bread.
One more thing, I always receive a lot of questions about the egg noodles for this recipe. I only use the frozen egg noodle brand Reames, which you can find in the freezer section at most grocery stores.
Ingredients
2 lb. chuck roast
2 T vegetable oil
1 T steak seasoning I use Montreal Steak Seasoning
salt & pepper
1/2 onion diced
4 cups water
4 heaping t. Better than Bouillon concentrated beef stock
2 t. Worcestershire sauce
1 t. minced garlic
1 24 oz. bag Reames frozen egg noodles
Directions for Making Crock Pot Beef and Noodles:
- Rub some steak seasoning, salt, and pepper onto the roast evenly on all sides.
- Brown your chuck roast in vegetable oil in a large skillet for just a couple minutes on each side.
- Transfer your browned roast to a larger 6-quart crock pot.
- Add onion to your roast and cook on low temperature for 6-8 hours.
- After your roast is done cooking, pull it out of the slow cooker and put it in a bowl or plate to shred the meat and remove any fatty pieces.
- Once shredding and trimming the roast are done, bring it back to the crock pot.
- In a separate bowl, whisk the water, beef bouillon, Worcestershire sauce, and minced garlic and pour the mixture over the beef in the crock pot. Let it simmer for another 30 minutes on low heat. Meanwhile, prepare the egg noodles according to the directions on the bag. Drain the noodles and combine them with the beef mixture in the slow cooker.
- Serve and enjoy! Don’t forget to put the toppings before serving.
Recipe notes:
Sometimes if chuck roast is not available, I am using an arm roast instead. This provides same results, but you have to roast it a bit longer in the crock pot to make the meat tenderer.
I don’t suggest preparing this recipe on high heat to prevent the beef mixture from drying up fast except for the last part of the cooking procedure (referring to mixing the noodles in the crock pot). Carefully watch the noodles during cooking to make sure they won’t become soggy.
You can add some broth at least 1/2 cup at a time if the sauce seems appears too thick or difficult to stir.
Complement your steak seasoning with sea salt, garlic oil, black pepper, oregano, and parsley before transferring the meat to the slow cooker.
If frozen egg noodles are not available, dried noodles can be used, but I haven’t tried these yet in my recipe.
There you go, my beef and noodles crock pot recipe in the bowl. Yummy! Try this out to comfort your chilling bones on winter days!
Crock Pot Beef and Noodles
Ingredients
- 2 pounds chuck roast
- 2 tbsp vegetable oil
- 1 tbsp steak seasoning I use Montreal Steak Seasoning
- salt & pepper
- 1/2 onion diced
- 4 cups water
- 4 heaping t. Better than Bouillon concentrated beef stock
- 2 tsp Worcestershire sauce
- 1 tsp minced garlic
- 1 24 oz. bag Reames frozen egg noodles
Instructions
- Rub some steak seasoning and salt and pepper on to the roast
- Brown your chuck roast in vegetable oil in a large skillet for just a couple minutes on each side
- Transfer your roast to a larger 6 quart crockpot
- Add onion to your roast and cook on low for 6-8 hours
- After your roast is done cooking, pull it out of the slow cooker and put it in a bowl or plate to shred the meat and remove any fatty pieces.
- Once you're done shredding and trimming the roast add it back to the crockpot.
- In a separate bowl whisk the water, beef bouillon, Worcestershire sauce and minced garlic and pour this over the beef in the crockpot and simmer on slow for another 30 minutes.
- Meanwhile you'll want to cook the egg noodles in a pot of boiling water according to the directions on the bag.
- Drain, and then add the cooked egg noodles to the beef crock pot mixture.
- Plan about 40 minutes to make your egg noodles.