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Crockpot Beef and Noodles

Crockpot beef and noodles with tender chuck roast simmered in a savory gravy, then tossed with frozen egg noodles until just tender. Slow-cooked for deep flavor and finished with optional heavy cream for a richer sauce.
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Prep Time 20 minutes
Cook Time 8 hours 50 minutes
Total Time 9 hours 10 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chuck roast
  • 2.5 lb chuck roast
Aromatics and seasonings
  • 1 tbsp olive oil
  • 1 onion small onion, diced
  • 3 garlic cloves, minced
  • 1 packet onion soup mix
  • 1 tsp Worcestershire sauce
  • 1 tsp dried thyme
  • 0.5 tsp black pepper
Broth and noodles
  • 4 cup beef broth
  • 12 oz frozen egg noodles
  • 0.5 cup heavy cream optional
Garnish
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 Dutch oven

Method
 

Sear and start the slow cooker
  1. Heat olive oil in a skillet over medium-high heat and sear the chuck roast on all sides until browned, about 3–4 minutes per side, then transfer to the crockpot.
  2. Place the roast in the crockpot and add onion, garlic, beef broth, onion soup mix, Worcestershire sauce, dried thyme, and black pepper, stirring so the gravy mixture is evenly combined.
  3. Cover and cook on LOW until the beef is very tender, 8 hours, or on HIGH until tender, 5 hours.
Shred, cook noodles, and finish
  1. Remove the beef from the crockpot and shred with two forks until strands form, then return the shredded beef to the crockpot.
  2. Add the frozen egg noodles and stir, keeping the noodles submerged, then cover and cook until tender, 30–45 minutes, stirring once halfway through to prevent sticking.
  3. Stir in heavy cream if using until the gravy looks smoother and slightly lighter in color.
  4. Garnish with chopped fresh parsley and serve hot with the thickened noodle gravy.

Notes

For the best texture, shred the beef once it’s fully tender, then add noodles only after returning it to the gravy so they don’t overcook. Refrigerate leftovers in a covered container up to 3–4 days; reheat gently on the stovetop or microwave with a splash of broth if the sauce thickens. Freezing is not recommended because egg noodles can soften too much after thawing; for a dairy-free option, skip the heavy cream and use an extra splash of beef broth for a lighter sauce.