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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Crockpot Beef and noodles
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 Crockpot 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!
Ingredients
- Chuck roast: Is the perfect cut of meat for slow cooking! When cooked low and slow in the crockpot it gets fall apart tender.
- Onion and garlic: Get sautéed before adding them to the crockpot. This extra step along with browning the roast adds so much flavor!
- Beef broth: Flavors and adds moisture to the roast. This is also the liquid that they egg noodles are cooked in.
- Italian seasoning: Helps to flavor the roast. You can use fresh herbs if you have them on hand. A sprig of fresh rosemary and thyme would be amazing in this!
- Worcestershire sauce: Adds a bit of Unami flavor to the broth. You could also add a splash of soy sauce instead.
- Egg Noodles: Are cooked in the slow cooker after the roast is done cooking. I have had some other readers use the Reames egg noodles with success too!
- Sour cream: Helps to thicken up the sauce and makes it creamy with a hint of tang!
- For serving: I like to serve parmesan cheese and parsley on the side for people to top their bowls with!
How To Make Beef and Noodles
- Brown the pot roast: 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.
- Deglaze the pan: 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!
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
- Homemade Hamburger Helper
- Beef Teriyaki Noodles
- Pesto Zucchini Noodles
- Instant Pot Chicken Soup
- Rainbow Peanut Noodles
- Mongolian Beef Ramen
- Beef and Broccoli Ramen
Crockpot Beef and Noodles
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
- parmesan cheese for serving
- chopped parsley for serving
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!
Nutrition Information
Did you make this?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
Ang
This was really gross. It was slimy, had little taste and was overall disappointing.
Kelley Simmons
Hi Ang,
I am so sorry to hear you didn’t enjoy this! My family absolutely loves this when we make it. So sorry to hear yours did not.
Thank you for trying my recipe!
Kelley
Charles
Your Beef and Noodles Crockpot recipe looks amazing! I can’t wait to do it in my crockpot! Thank you for sharing!
Kim
This was great! Definitely reminds me of the classic creamy goulash-type recipes from growing up. Good comfort food
Kelley Simmons
Yah so glad you enjoyed this thank you!
Anjali
This looks so hearty and comforting! Perfect for fall and winter!
Cristina
If I make this again I will boil the noodles separately. And add a LOT more seasoning.
You don’t have to cover the noodles, you will have too much liquid, just do the 1/2 cup and stir every once in awhile. Overall it was good and filling.
Renée
This reminds me of old-fashioned beef goulash. So tasty, and such an easy weeknight meal.
Gina Abernathy
Made this for dinner last night and it got two thumbs up from the family.
Kelley Simmons
Yah that makes me so happy to hear! Thanks so much for sharing Gina!
Lucy
I’ve made this several times, and it’s a big hit with my whole family.
I have one question – when you add the noodles and additional broth “as needed,” what is the goal? Should the noodles be covered in broth? Because that would take a lot more than 1/2 cup. When you say “as needed” what is the broth supposed to do? How do we know how much is needed?
Kelley Simmons
Hi Lucy!
I mean more so if after the noodles are done cooking and it looks like it could use a little more liquid that’s all!
Hope this helps and I am so happy you and your family enjoy this recipe thank you!!
Kelley
David
Great recipe! I would suggest pre cooking the egg noodles if you’re pressed for time. Took much longer for the noodles to be done. I velveted the meat prior to searing, and it was fall apart 4 hours into the cooking. Will definitely use this recipe again!
Teena
I thought the flavor was good. I will use thicker noodles next time.
Ken
Do NOT attempt to cook dry noodles in the crockpot. Nasty!