Crockpot Beef and Noodles
This Crockpot Beef and Noodles recipe is easy to make any night of the week! It’s like a combination of savory, tender pot roast and creamy stroganoff, aka heaven in a slow cooker! Serve with some grated parmesan and crusty bread to complete the meal.
Looking for more easy slow cooker recipes? Then try my Crockpot Chicken Alfredo and my Slow Cooker Barbacoa Beef!
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Easy Homemade Beef and Noodles (in the Crockpot!)
I’m always on the hunt for new, easy, and delicious slow cooker recipes, and I’m excited to share this one with you today! This Creamy Beef and Noodles recipe is the perfect weeknight dinner that can feed a family or a crowd. It’s also great for meal-prepping and stocking your freezer!
What Is Beef and Noodles, Exactly?
If you’ve never heard of or had homemade beef and noodles, you’ve been missing out! This is a delicious and filling noodle dish that is a nice change of pace from traditional pasta recipes. There’s no ground meet or tomatoes; just tender, juicy pot roast, sturdy egg noodles, and savory beef broth made velvety and creamy with sour cream.
Think of the best possible combination of slow-cooked pot roast and creamy beef stroganoff, but without any of the hassle!
Finish it off with grated parmesan and chopped, fresh parsley and…perfection!
Here are more Beef Recipes to try! Our family favorite are my Swedish Meatballs!
Key Ingredients
For the pot roast, you’ll need: olive oil, chuck roast, an onion, garlic, beef broth, Italian seasoning, Worcestershire sauce, salt, and pepper. Once that has cooked, you’ll add the dry egg noodles with some extra beef broth, and give those a chance to cook.
Then, at the end, you’ll stir in the sour cream. Garnish with parmesan cheese and chopped parsley before serving. That’s it!
How To Make Beef and Noodles
- First, make the pot roast: Season chuck roast with salt and pepper on both sides. Then, preheat olive oil over high heat in a medium skillet. Add beef, and brown on both sides. Remove from the pan, and place in the slow cooker. Add onions and garlic to the skillet with beef drippings, and sauté for until browned. Remove from the pan, and add to the slow cooker. Add in 1 1/2 cups beef broth and Italian seasoning to the skillet and deglaze the pan scraping up brown bits (aka where all the flavor is). Pour broth into the slow cooker. Add the Worcestershire sauce, and stir well to combine. Cook on low for 6-8 hours, or until the meat is fall apart tender. Remove the chuck roast from the slow cooker, and shred on a plate with two forks.
- Next, cook the noodles: Add dry uncooked egg noodles to the slow cooker. Add in an additional 1/2 cup of beef broth or more as needed. Cover and cook on high for 20-25 minutes or until the noodles are tender and most of the liquid is absorbed.
- Make the cream sauce and serve: Stir in sour cream and add in the shredded beef back to the slow cooker. Season with salt and pepper to taste. Serve immediately with parmesan cheese and fresh chopped parsley, if desired, and enjoy!
Storage, Freezing, and Reheating Instructions
- Store cooled Creamy Beef and Noodles in an airtight container for up to 4 days in the fridge.
- Freeze cooled leftovers in a freezer-safe airtight container or plastic bag for up to 6 months. You can also omit the noodles and freeze the rest of the dish, then prepare the noodles fresh so they don’t fall apart when thawed.
- Reheat frozen or thawed beef and noodles in the microwave or in a pot on the stovetop until warmed through and simmering.
More Noodle Recipes To Try
Crockpot Beef and Noodles
This Crockpot Beef and Noodles recipe is easy to make any night of the week! It's like a combination of savory, tender pot roast and creamy stroganoff, aka heaven in a slow cooker! Serve with some grated parmesan and crusty bread to complete the meal.
Ingredients
- 1 tbsp olive oil
- 1-2 pounds chuck roast
- salt and pepper
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 1/2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1/2 cup beef broth, or more if needed
- 4 cups dry egg noodles
- 1/4 cup sour cream
Instructions
- Season chuck roast with salt and pepper on both sides.
- Heat olive oil over high heat in a medium skillet. Add in beef and brown on both sides, about 2 minutes a side. Remove from the pan and place in the slow cooker.
- Add onions and garlic to the skillet and saute for 2-3 minutes or until browned. Remove from the pan and add to the slow cooker.
- Add in 1 1/2 cups beef broth and Italian seasoning to the skillet and deglaze the pan scraping up brown bites. Pour broth into the slow cooker.
- Add in Worcestershire sauce and stir to combine everything. Cook on low for 6-8 hours or until the meat is fall apart tender.
- Remove the chuck roast from the slow cooker and shred with two forks.
- Add dry uncooked egg noodles to the slow cooker. Add in an additional 1/2 cup of beef broth or more as needed. Cover and cook on high for 20-25 minutes or until the noodles are tender and most of the liquid is absorbed.
- Stir in sour cream and add in the shredded beef back to the slow cooker. Season with salt and pepper to taste. Serve immediately with parmesan cheese and fresh chopped parsley, if desired!
