Crockpot Beef and Noodles
Table of contents
Intro
There’s just something about a big plate of Crockpot Beef and Noodles that feels like pure comfort food. Tender slow cooked beef, thick savory gravy, hearty egg noodles, creamy mashed potatoes, sweet corn, and buttery biscuits… this is the kind of filling Midwest-style dinner that keeps everybody full and happy. It’s cozy, simple, family friendly, and perfect for busy days when you want dinner waiting on you at the end of the day.
And yes… I already know some of y’all are gonna mention the carb overload with the mashed potatoes, noodles, corn, and biscuits all on one plate. 
 But honestly? Sometimes comfort food is just comfort food, and this meal absolutely delivers.
If you prefer chicken over beef, you can find my Crockpot Chicken and Noodles recipe here!
And check out these other great recipes as well!
Smothered Chicken in the Crockpot
Mississippi Meatballs in the Crockpot
Creamy Italian Chicken Pasta in the Crockpot
Chicken Bacon Ranch Potato Soup
Shredded Beef Tacos in the Crockpot
Why You’ll Love This Recipe
- Easy slow cooker comfort food
- Thick, rich, hearty beef gravy
- Tender chuck roast that is fall apart tender
- Family friendly and filling
- Perfect for cold weather or busy weeknights
- Also perfect for summer cooking when you don’t want to heat the house up
- Minimal prep with big flavor
- The noodles cook right in the crockpot for extra convenience
Ingredients
- 3-4 pound chuck roast – The perfect cut for slow cooking because it becomes incredibly tender and flavorful.
- Salt, pepper, and garlic seasoning blend – Adds simple savory flavor to the beef.
- 1 tablespoon avocado oil – Used for searing the roast for extra flavor and color.
- 1 yellow onion, diced – Adds richness and depth to the gravy.
- 1 can low sodium cream of mushroom soup – Helps create the thick, creamy gravy base.
- 2 packets low sodium brown gravy mix – Gives the dish that classic rich beefy flavor.
- 4 cups low sodium beef broth – Keeps everything moist while the roast slow cooks.
- 24 ounce bag frozen homestyle egg noodles – Thick hearty noodles work best in this recipe.
Optional Add-Ins & Variations
This recipe is delicious exactly as written, but there are plenty of ways to customize it:
- Worcestershire sauce – Adds deeper savory beef flavor.
- Sliced mushrooms – Great for extra richness and texture.
- Minced garlic – Adds even more homemade flavor.
- Cream of celery soup – A great substitute for cream of mushroom.
- Fresh thyme – Adds a cozy earthy flavor.
- Black pepper – Add extra if you like a little kick.
- Splash of heavy cream – Makes the gravy even richer.
- Frozen peas or carrots – Easy way to add vegetables.
- Biscuits or crusty bread – Perfect for soaking up the gravy.
How To Make Crockpot Beef and Noodles
This is just a summary, the full recipe is below. Season the chuck roast generously on all sides with a salt, pepper, and garlic seasoning blend.
Turn your slow cooker to the sear setting and add the avocado oil. Once hot, sear the roast on both sides until nicely browned. This step adds so much flavor and gives the beef a richer color.
Remove the roast and set it aside.
*If your slow cooker does not have this function, you can do it in a pan on the stove or just skip this step all together.*
Add the diced onion directly into the slow cooker and cook for a few minutes until slightly softened.
Stir in the cream of mushroom soup, brown gravy packets, and beef broth until combined.
Return the roast to the slow cooker.
Cover and cook on low for 8 hours or on high for 6 or until the beef is fall apart tender.
Remove the roast and shred the beef using two forks, discarding any large pieces of fat if needed.
Return the shredded beef to the slow cooker.
Add the frozen egg noodles directly into the gravy mixture and stir everything together well.
Turn the slow cooker to high and cook for about 1 hour, stirring occasionally, until the noodles are tender and the gravy is thick and hearty.
Tips For Success
- Searing the roast first adds a lot more flavor and helps create a richer gravy.
- Use frozen homestyle egg noodles for the best texture.
- If the gravy gets too thick, simply add a splash of beef broth.
- Stir the noodles occasionally while cooking so they cook evenly.
- Chuck roast works best because it becomes incredibly tender after slow cooking.
- Low sodium ingredients help keep the dish from becoming overly salty.
Serving Suggestions
This Crockpot Beef and Noodles is especially delicious served with:
Side salad
Creamy mashed potatoes
Sweet corn
Buttery biscuits
Crusty bread
Green beans
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Video
Crockpot Beef and Noodles
Ingredients
- 3-4 lb Chuck Roast
- 1-2 tsp Salt, Pepper Garlic Blend Seasoning there are many varieties, use any you like
- 1 tbsp Cooking Oil for searing the roast
- 2 Packets of Beef Gravy Mix
- 1 Yellow Onion, Diced
- 1 Can of Low sodium Cream of Mushroom Soup you can substitute with any cream soup you like
- 4 Cups Low Sodium Beef Broth
- 24 oz Package of Reames Frozen Homestyle Egg Noodles or you can use dried egg noodles
- Salt to taste if needed
Instructions
- Season the roast with the salt, pepper, garlic blend. I do not measure, just make sure it is well seasoned.
- Sear the roast in the oil for about 5 minutes per side. (This step is optional).
- In the crockpot, add the onions and mix together the gravy packets, the cream of mushroom soup and the beef broth. Whisk until well combined.
- Place the roast in the crockpot and make sure it is all covered with the liquid.
- Cook on low for 8-9 hours or on high for 6-8.
- When it is done, remove the meat and shred it with two forks.
- Add in the noodles and the shredded beef. Cook on high for at least an hour or until the noodles are cooked. You can also just cook the noodles separately and add them in, which is much quicker!
- Season with salt and pepper if needed. Serve hot and enjoy!
Notes
Make Ahead & Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. The noodles will continue soaking up gravy as they sit, so you may want to add a splash of beef broth when reheating. Reheat gently on the stovetop or in the microwave until warmed through. This recipe can also be frozen, although the noodles may soften slightly after thawing.FAQ
Can I cook the noodles separately? – Yes, just follow the directions on the package and add them in with the shredded beef.
Can I use a different cut of beef? – Chuck roast works best because it becomes tender during slow cooking, but stew meat can also work.
Can I add vegetables? – Absolutely. Mushrooms, peas, carrots, or even green beans work well in this recipe.
What if my gravy is too thick? – Add additional beef broth a little at a time until you reach your desired consistency.
Can I make this ahead of time? – Yes. It reheats very well for leftovers.
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