Crockpot Beef and Noodles

By:

Olivia Parker

| Posted on:

January 18, 2026

Crockpot Beef and Noodles served in a bowl, showcasing a hearty meal

Dinner

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I remember serving this Crockpot Beef and Noodles to friends on a rainy evening and watching everyone wipe their plates clean. It’s tender chuck roast slow-cooked in savory beef broth until it falls apart, then mingled with large egg noodles for a bowl of pure comfort. Make it when you want an easy hands-off dinner that feeds a crowd and tastes like it simmered all day. If you like simple slow cooker dinners with bold flavor, you might also enjoy my take on crockpot chicken tortilla soup for another fuss-free meal option.

Why you’ll love this dish

This recipe hits all the comforting notes: inexpensive beef becomes fork-tender after long, low heat; the sauce is rich without needing many ingredients; and the egg noodles make it filling and kid-friendly. It’s perfect for busy weeknights, potlucks, or any day you want dinner prepped in the morning and ready when you walk in the door.

"The roast shredded beautifully and the noodles soaked up all that savory broth. Cozy, easy, and picky-eater approved."

Step-by-step overview

You’ll assemble the roast, onion, garlic, and broth in the crockpot and cook low for 7 to 8 hours. Remove and shred the beef, return it to the juices, then stir in the egg noodles and finish on high until tender. If you like a thicker sauce, whisk in a simple cornstarch slurry at the end and cook briefly more. The whole process is mostly hands-off with a quick shred and stir at the finish.

Gather these items

2 pounds beef chuck roast
1 onion, chopped (yellow or white)
3 cloves garlic, minced
4 cups beef broth (low-sodium if you prefer)
1 tablespoon Worcestershire sauce
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
2 cups egg noodles (large or medium)
1 tablespoon cornstarch, optional (mix with a little cold water to make a slurry to thicken)
Chopped parsley, for garnish

Notes: low-sodium broth helps control the final salt level. Large egg noodles hold up better in the slow cooker than very thin pasta. Cornstarch is optional; you can also reduce the sauce on the stovetop after removing the meat for a thicker gravy.

Step-by-step instructions

Place the chuck roast in the crockpot. Add the chopped onion and minced garlic around the meat.
Pour in the beef broth and stir in the Worcestershire sauce. Sprinkle the salt and black pepper over everything.
Cover and cook on low for 7 to 8 hours. The roast is ready when it is tender and pulls apart easily with a fork.
Remove the roast from the crockpot and shred the meat with two forks. Return the shredded beef to the crockpot and stir to combine with the cooking juices.
Add the egg noodles and push them down so they are submerged in the liquid. Cover and set the crockpot to high. Cook about 30 minutes, stirring occasionally, until the noodles are tender.
If you prefer a thicker sauce, whisk the cornstarch with a little cold water to make a slurry. Stir it into the crockpot and cook an additional 10 minutes on high.
Taste and adjust seasonings. Serve hot, sprinkled with chopped parsley.

Best ways to enjoy it

Serve this in deep bowls for a cozy presentation. Spoon the beef and noodles over creamy mashed potatoes for an indulgent plate, or offer crusty bread and a crisp green salad for a lighter contrast. For a family-style meal, keep a bowl of extra parsley and crushed red pepper on the table so everyone can customize their bowl.

Storage and reheating tips

Cool leftovers within two hours and transfer to airtight containers. Refrigerate up to 4 days. To freeze, portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge before reheating. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if the noodles have absorbed too much liquid. Heat to at least 165°F for food safety. Microwaving works for single servings; stir halfway through for even warming.

Pro chef tips

Brown the roast briefly in a hot skillet before adding to the crockpot for extra caramelized flavor, though it is optional.
Cut a very large roast into 2 or 3 pieces so it cooks evenly and shreds more easily.
If you worry about soggy noodles, cook the egg noodles separately and fold them into individual servings just before eating.
Make a cornstarch slurry with 1 tablespoon cornstarch and 1 tablespoon cold water for a predictable thickening result.
For a different weeknight idea using beef, take inspiration from the savory sandwich fillings in this ground beef philly cheesesteak recipe.

Flavor swaps

Add carrots and celery at the start for a stew-like base.
Stir in sautéed mushrooms when you return the shredded beef for extra umami.
Use gluten-free egg-style noodles to make the dish gluten free.
For a creamier bowl, swirl in a little sour cream or cream cheese at the end, after removing from heat.

Helpful answers

Can I use a different cut of beef?

Yes. Chuck roast is ideal for slow cooking because of its marbling, but brisket or a bottom round will also work. Cooking time may vary; look for meat that shreds easily.

What if I only have small egg noodles?

Smaller noodles will cook faster and may get softer in the crockpot. Watch them closely and consider adding them later or cooking them separately to maintain texture.

Can I assemble this the night before?

You can layer everything in the crockpot insert and refrigerate overnight. Bring the insert to room temperature for 30 minutes before starting the cooker and add an extra 30 to 60 minutes of cooking time if needed.

How do I thicken the sauce without cornstarch?

Remove some of the cooking liquid and simmer it on the stovetop to reduce and concentrate. You can also mash a few cooked noodles into the liquid to naturally thicken it.

Is it safe to freeze with the noodles in it?

It is safe to freeze, but the noodles can become mushy after freezing and reheating. For best texture, freeze the shredded beef and broth separately from the noodles, then combine when reheating.