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Tender Crock Pot Beef and Noodles made in your slow cooker is one of our favorite savory comfort food dinners. I keep it simple with dried egg noodles, but you can also make your own or use frozen noodles.
Slow Cooker meals are some of our favorites. If you love comforting homey food made in the crockpot, too, I bet you’ll love our Crockpot Orange Chicken, Slow Cooker Pot Roast, and Top Round Roast.
Why I Love This Recipe
I think of this dish as almost a cross between beef stew and chicken noodle soup, just without the typical vegetables (although you certainly could add some chopped carrots and celery if you wanted to).
Beef and noodles is a super satisfying supper that tastes wholesome and homey. It’s wonderful any time of the year, but it’s especially good on chilly fall or winter nights!
RECIPE WALK-THROUGH
Before You Begin
This recipe has minimal prep, making it perfect for a busy day.
Gather up your ingredients and plug in your crockpot. Grab a cast iron skillet if you have one, otherwise use whatever skillet you like. If using a whole beef roast, slice it into small chunks. Chop the onion and mince the garlic.
How To Make Crockpot Beef and Noodles
See the recipe card below for full, detailed instructions
Pat the meat dry and season with salt and pepper.
Heat up a large skillet with oil. Sear the meat on both sides for about 2-3 minutes per side. Add the meat to the crockpot.
Add the diced onions and garlic to the skillet and saute to soften before adding them to the crockpot.
Add beef broth to the crockpot, then cover and cook on low for 6-8 hours or until meat is tender. You can cook on high for about 4-6 hours, but I recommend low and slow for the most tender beef.
About 30 minutes before serving, add the gravy mix combined with cornstarch and water to the crockpot. Then add the dry noodles. Stir everything together and cook until noodles are soft and gravy is thickened.
Storage Tips
The Best Way to Store Leftovers
Store cooled leftovers in an airtight container for up to 4 days. Reheat in the microwave in 30 second intervals or in a sauce pan on the stove until warmed through. The gravy may be thick so add a spash of beef broth when reheating if needed.
Freeze only once completely cooled. Use an airtight container and freezer for up to 2 months. Thaw overnight in the fridge before reheating.
Recipe Tips
- If you want a thicker gravy, add more cornstarch slurry.
- If the gravy is too thick, stir in a splash or two of beef broth.
- Instead of cubed stew meat, you can use a whole roast. Sear both sides and add to the crockpot. The cooking instructions remain the same but you will need to remove it to shred and remove the fat before serving.
More Delicious Beef Dinner Ideas
- Homemade Hamburger Helper
- Beef Stroganoff
- Corned Beef and Cabbage
- Perfect Slow Cooker Pot Roast
- Vegetable Beef Soup
Crockpot Beef and Noodles
Ingredients
- Neutral cooking oil
- 2 to 2 ½ pounds Beef stew meat or chuck roast (trimmed of fat and cubed)
- 1 Medium yellow onion diced
- 3 Garlic cloves minced
- 1 tablespoon Beef base like Better Than Boullion
- 6 cups Low sodium beef broth or stock
- 12 ounces Extra broad egg noodles
- 2 ounce Package brown gravy mix
- 2 tablespoons Cornstarch
- Cold water
- Salt and pepper to taste
Instructions
- Heat a large, heavy skillet, like a cast iron, over medium high heat. Drizzle enough oil to lightly cover the bottom of the pan. Pat beef dry with paper towel and season with salt and pepper. Working in batches so you don’t crowd the pan, sear the beef, undisturbed for about 3 minutes per side, or until deeply golden brown. Add additional drizzles of oil as needed while browning the beef. Add browned beef to the crock pot insert
- Add the onions to the skillet and saute until onions begin to turn translucent, about 4 minutes. Add the garlic and cook for 30 seconds. Add the beef base followed by a splash of the broth to deglaze the pan, scraping with a wooden spoon.
- Pour the onions and broth in the pan into the crock pot insert with the beef and pour the remaining broth on top.
- Cook on high for 3-4 hours, or on low 6-8 hours.
- During the last 30 minutes of cooking, whisk the gravy mix and cornstarch together in a small bowl with just enough cold water to dissolve it. Add this mixture to the crock pot and stir to combine.
- Add the dry noodles to the crock pot and stir to coat with the sauce. Cook for about 20 minutes, stirring briefly after about 10 minutes of cooking and begin checking for noodle doneness after another 10-20 minutes.
- Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with fresh chopped parsley if desired.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Love this recipe! There were no leftovers. I’ll be making this again.😁
That’s fantastic Cathi! Thanks for stopping by to share.
Hi I tried this out the other day and my husband really enjoyed it. I had to use store bought noodles but wasn’t sure of the exact amount needed—-I believe an 11 oz package worked fine. I was also pretty sure the noodles had to be defrosted (I’ve never used them before; only dried ones in the pasta aisle)
Next time I might cut up my roast into larger chunks so it’s easier to shred. I used Weber roasted garlic and herb seasoning mix. The noodles cooked in about 30 minutes—at first I thought they were under cooked but I thought they should be tender but firm or else they’d disintegrate.
I needed 1/4 cup cornstarch plus water to thicken it.
Turned out great with a few modifications and learning curves; thank you so much!
You are so welcome Anu, thank you so much for taking the time to share your experience and modifications.