Easy Crock Pot Beef and Noodles (Midwestern Comfort Food!)
Easy crock pot beef and noodles with tender shredded chuck roast and homestyle egg noodles in rich savory broth. Set it and forget it for 8 hours!
Ingredients
- 1-2 pounds chuck roast: Provides tender flavorful beef. Substitute with brisket for a leaner cut if necessary.
- 2-3 Tablespoons vegetable oil: Used to sear the meat sealing in juices. Can be replaced with canola oil.
- 1 Tablespoon steak seasoning: Adds depth of flavor; substitute with a mix of paprika garlic powder, and onion powder if unavailable.
- Salt and pepper to taste: Essential for seasoning the roast.
- 1 medium onion finely diced: Offers sweetness and aroma, enhancing the broth.
- 2 teaspoons minced garlic: Provides a pungent kick. Use garlic powder if fresh is unavailable.
- 4 cups water: Base for the broth.
- 4 teaspoons Better than Bouillon concentrated beef stock: Intensifies the beefy flavor. Substitute with beef broth cubes if needed.
- 2 teaspoons Worcestershire sauce: Adds umami richness.
- 16 ounces bag dried homestyle egg noodles: Thick hearty noodles that absorb the broth beautifully.
- 1/2 cup heavy cream optional: Adds a luscious creaminess. Omit for a lower-calorie version.
Instructions
Step 1: Season the Roast
Generously season both sides of the chuck roast with steak seasoning, salt, and pepper. Rub the seasonings all over the meat to ensure it is well-coated. This step infuses the roast with flavor and enhances the searing process.Step 2: Sear the Meat
Heat the vegetable oil in a large skillet over high heat until it shimmers. Add the roast; it should sizzle immediately. Sear each side for about 2 minutes until it develops a deep brown crust, locking in juices. This step enriches the overall flavor of your dish.Step 3: Slow Cook the Roast
Transfer the seared chuck roast to a 6-quart crock pot. Scatter the diced onion and minced garlic over the top. Cover and cook on low for 6-8 hours. The long, slow cooking allows the beef to become meltingly tender and absorbs the aromatic flavors.Step 4: Prepare the Broth
Once the roast is cooked, remove it from the crock pot and shred it, discarding any excess fat. Return the shredded meat to the pot. In a separate bowl, whisk together water, Better than Bouillon, and Worcestershire sauce. Pour this over the beef and stir in the dried noodles.Step 5: Finish Cooking and Serve
Cover and cook for an additional 30-60 minutes until noodles are tender. Stir occasionally to ensure even cooking. If the mixture thickens excessively, add a bit more water or broth. Stir in heavy cream during the last 15 minutes for a creamy, rich finish. Serve hot.
Notes
Don't skip searing the chuck roast — those browned bits add incredible depth to the broth!
Better Than Bouillon is strongly recommended over regular bouillon for the richest most flavorful broth.
Add noodles in the last 30-60 minutes only — adding them earlier makes them mushy.
If noodles aren't done after 60 minutes add water in small amounts and cook in 10 minute increments.
Add heavy cream in the last 15 minutes only for a creamy finish — optional but incredible!