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Crockpot Beef and Noodles

This Crockpot Beef and Noodles recipe is a comforting, hearty dish that's perfect for busy days. With tender beef and savory noodles, it's a family favorite that cooks slowly to bring out the rich flavors.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 420 kcal

Equipment

  • 1 Crockpot
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Stirring spoon

Ingredients
  

  • 2 pounds beef chuck roast
  • 1 tablespoon olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 cups egg noodles
  • 1 cup frozen peas optional
  • 2 tablespoons chopped fresh parsley for garnish (optional)

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Season the beef chuck roast with salt and pepper.
  • Sear the beef in the hot skillet for about 4-5 minutes on each side, until browned. Remove it from the skillet and place it in the crockpot.
  • In the same skillet, add the diced onion and minced garlic. Sauté for about 2-3 minutes until softened, then transfer to the crockpot.
  • Pour the beef broth over the beef, add the Worcestershire sauce, dried thyme, and dried rosemary. Stir to combine the ingredients.
  • Cover the crockpot and cook on low heat for 6 hours or on high heat for 3 hours until the beef is tender and shreds easily with a fork.
  • Once the beef is done cooking, remove it from the crockpot and shred it using two forks. Return the shredded beef to the crockpot, and add the egg noodles and frozen peas (if using).
  • Stir everything together and cover the crockpot again. Cook on high for an additional 30 minutes, until the noodles are cooked through.
  • Serve hot, garnished with fresh parsley if desired.

Notes

Feel free to customize the vegetables in this recipe; carrots and celery make great additions.
For a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the slow cooker about 30 minutes before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.