Some nights demand food that feels like a hug from the inside. When the clock’s ticking and energy’s low, this crock pot beef with noodles steps in as a quiet hero. It’s the kind of meal that simmers slowly while you catch up on everything else — or nothing at all. That gentle bubbling in the crock pot fills the kitchen with a savory promise that something good is on its way.
I remember the last time I made this, I got distracted halfway through browning the beef — my phone buzzed, and I almost forgot to flip the pieces. The smell of garlic and onion cooking had me hovering by the stove, but somehow I let a few bits get a little more caramelized than planned. Not a disaster — in fact, it added a deeper note to the gravy that made the whole thing feel more homemade and less perfect. It’s these little slips that turn a recipe into a story, right?
Why You’ll Love It:
- Hands-off slow cooking means you can focus on your day, not the stove.
- Rich, tender beef melts in your mouth, layered with herbs and savory broth.
- The soft egg noodles soak up every bit of the luscious gravy — comfort in every bite.
- It’s simple — and that’s kind of the point. No fuss, just satisfying results.
- It takes a while to cook, so plan ahead, or you’ll be staring longingly at the crock pot for hours.
Even if you’re not a slow cooker pro, this recipe is pretty forgiving. If you get caught up doing other things and forget to check in, no worries — it just means the beef gets extra tender. And if you’re like me, sometimes you’ll be tempted to sneak a taste early and end up eating half the sauce before dinner.
Print
Crock Pot Beef with Noodles
- Total Time: 6 hours 45 minutes
- Yield: 6 1x
Description
A hearty and comforting crock pot beef with noodles recipe featuring tender slow-cooked beef in a savory gravy served over soft egg noodles. Perfect for an easy weeknight dinner.
Ingredients
2 pounds beef chuck roast, cut into 1-inch cubes
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons all-purpose flour
3 tablespoons unsalted butter
12 ounces wide egg noodles
2 tablespoons olive oil
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the beef cubes in batches and brown on all sides, about 3-4 minutes per batch. Transfer browned beef to the crock pot.
In the same skillet, add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Transfer the onion and garlic to the crock pot with the beef.
Pour the beef broth into the crock pot.
Add Worcestershire sauce, dried thyme, dried rosemary, salt, and black pepper to the crock pot. Stir gently to combine.
Cover and cook on low for 6 hours until the beef is tender.
About 30 minutes before serving, melt the butter in a small saucepan over medium heat.
Whisk in the flour and cook for 1-2 minutes to create a roux.
Slowly whisk in 1 cup of the cooking liquid from the crock pot until smooth.
Pour the roux mixture back into the crock pot and stir well to thicken the sauce.
Cook the egg noodles according to package instructions until al dente, then drain.
Serve the beef and gravy over the cooked egg noodles.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
Kitchen Notes:
This recipe doesn’t call for anything fancy equipment-wise — just a good crock pot and a skillet to brown the beef. When serving, I like to add a simple green salad or steamed veggies to balance out the richness. Sometimes, I swap the egg noodles for mashed potatoes or even creamy polenta, though those changes make the dish feel a little different — still tasty, but more of an experiment than a sure thing. If you’re feeling adventurous, tossing in a splash of red wine during the slow cook can deepen the flavor, but I haven’t tested that enough to say it’s a must.
FAQ:
Can I skip browning the beef? You can, but browning adds a lot of flavor and texture, so I’d recommend not skipping it if you have the time.
What if I don’t have egg noodles? Wide pasta or even rice can work, but the texture will change the experience.
Can I freeze leftovers? The beef freezes fine, but the noodles tend to get mushy, so store them separately if you plan to freeze.
When the evening winds down, and you’re ready to settle in, this crock pot beef with noodles is waiting to warm you up, bite by bite. Give it a try next time you want a meal that feels like home without a lot of hassle.