There’s nothing quite like a warm, comforting bowl of Crockpot Beef and Noodles after a long day. This hearty dish features tender, slow-cooked beef swimming in a rich, savory gravy, perfectly paired with egg noodles for a meal that tastes like a cozy hug.

I first made this recipe on a chilly evening when I wanted something easy yet satisfying. With just a few simple ingredients and minimal effort, the slow cooker worked its magic, and my family devoured every last bite. Now, it’s a regular request at our dinner table!

Why You’ll Love This Crockpot Beef and Noodles

If you’re looking for a no-fuss, ultra-comforting meal, this recipe is for you! Here’s why you’ll love it:

First, it’s incredibly easy to make. Just toss everything into your slow cooker and let it do the work for you. There’s no need for constant stirring or watching the stove—just set it and forget it!

The flavor is out of this world. Slow-cooked beef absorbs all the rich seasonings and becomes fall-apart tender, creating a thick and savory broth that coats every bite of noodles.

It’s also budget-friendly. This dish uses affordable cuts of beef that become melt-in-your-mouth delicious with low and slow cooking. Paired with simple pantry staples, it’s an economical yet filling meal.

Lastly, it’s perfect for leftovers. The flavors deepen overnight, making this an even better meal the next day. Plus, it reheats beautifully!

Ingredients Notes

The beauty of Crockpot Beef and Noodles is its simplicity, but every ingredient plays a key role in making it extra delicious. Here’s what you’ll need:

Chuck roast – This is the ideal cut for slow cooking. It becomes tender and shreddable after hours of simmering in the crockpot. If you can’t find chuck roast, brisket or stew meat will work too.
Beef broth – A rich, flavorful base for the sauce. You can use homemade or store-bought, but opt for low sodium so you can control the seasoning.
Onion and garlic – These aromatics add depth and warmth to the dish. Freshly minced garlic works best, but garlic powder can be a backup option.
Worcestershire sauce – A secret ingredient that enhances the beefy flavor with a hint of tangy umami.
Cream of mushroom soup – Helps create a creamy, thick sauce that clings to the noodles beautifully. If you’re not a fan, cream of celery or even a homemade roux can work as a substitute.
Egg noodles – The classic pasta choice for this dish. They soak up all the sauce and provide a satisfying chew. Regular or extra-wide egg noodles both work well.
Cornstarch (optional) – If you prefer an extra thick gravy, a cornstarch slurry can help achieve that perfect consistency.
Salt, pepper, and Italian seasoning – Simple seasonings that enhance the natural flavors of the beef and broth.

If you have a large slow cooker (at least 6 quarts), that’s ideal for making sure the beef has enough room to cook evenly.

How To Make Crockpot Beef and Noodles

Making this dish is as simple as layering the ingredients in your slow cooker and letting time do the rest. Here’s how to do it:

1. Prep the Beef

Start by trimming any excess fat from your chuck roast. While a little fat adds flavor, too much can make the broth greasy. Season the beef generously with salt, pepper, and Italian seasoning.

2. Load Up the Crockpot

Place the chopped onions and minced garlic in the bottom of your slow cooker. Then, add the seasoned chuck roast right on top. Pour in the beef broth and Worcestershire sauce, ensuring the meat is mostly submerged.

3. Slow Cook to Perfection

Set your crockpot to low for 8 hours or high for 4-5 hours. The beef will become incredibly tender and easy to shred. About 30 minutes before it’s done, remove the beef and shred it with two forks.

4. Add the Noodles

Once the beef is shredded, stir in the cream of mushroom soup and egg noodles. Cover and cook for another 30-45 minutes on low, or until the noodles are tender and have absorbed the flavorful broth. If the sauce is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in.

5. Serve and Enjoy!

Once the noodles are perfectly cooked, give everything a final stir. The result? A thick, rich, and unbelievably comforting beef and noodle dish that’s ready to be devoured!

Storage Options

If you have leftovers (which is rare in my house!), here’s how to store them properly:

Refrigerate: Let the dish cool completely, then store in an airtight container for up to 4 days.
Freeze: Place cooled beef and noodles in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat: Warm in the microwave or on the stove over low heat. Add a splash of broth if the noodles have absorbed too much liquid.

Variations and Substitutions

One of the best things about this recipe is how customizable it is! Here are a few ways to make it your own:

Swap the protein: Instead of chuck roast, try boneless short ribs or even ground beef for a different texture.
Make it creamier: Stir in sour cream or cream cheese at the end for an extra creamy, tangy twist.
Add veggies: Toss in sliced mushrooms, peas, or carrots for extra flavor and nutrition.
Use different noodles: If you don’t have egg noodles, try rotini, fusilli, or even homemade spaetzle for a unique spin.
Spice it up: Add red pepper flakes or a dash of hot sauce for a bit of heat.

Don’t be afraid to experiment—this dish is incredibly forgiving!