Crockpot Beef and Noodles

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🍲 Crockpot Beef and Noodles

  • Prep time: 15 minutes

  • Cook time: 8 hours (Low) or 4 hours (High)

  • Servings: 6 people

Ingredients

  • 2 lbs Beef Chuck Roast (trimmed and cut into 1-inch cubes)

  • 2 cans (10.5 oz each) Condensed Cream of Mushroom soup

  • 2 cups Beef broth (low sodium preferred)

  • 1 envelope Lipton Onion Soup Mix

  • 1 tbsp Worcestershire sauce

  • 1 tsp Garlic powder

  • 1/2 tsp Black pepper

  • 16 oz Frozen Reames-style egg noodles (or thick dried egg noodles)

  • Optional: 1/2 cup sour cream (for extra creaminess at the end)

Instructions

  1. Layer the Beef: Place the cubed beef chuck roast into the bottom of a 6-quart slow cooker.

  2. Make the Gravy: In a medium bowl, whisk together the cream of mushroom soups, beef broth, onion soup mix, Worcestershire sauce, garlic powder, and pepper.

  3. Combine: Pour the mixture over the beef. Stir gently to ensure all beef is coated.

  4. Slow Cook: Cover and cook on Low for 7–8 hours or High for 4 hours. The beef should be fork-tender.

  5. Add Noodles: About 30–45 minutes before serving, stir in the frozen egg noodles. (If using dry noodles, check package for timing, usually 20 minutes).

  6. Finish: Once the noodles are tender, stir in the sour cream (if using). Let it sit for 5 minutes to thicken. Garnish with fresh parsley and serve.

Nutrition Information (Per Serving)

Nutrient Amount
Calories 540 kcal
Protein 38g
Fat 22g
Carbohydrates 45g
Sodium 1,150mg

Note: Nutritional values are estimates. To reduce sodium, use “Low Sodium” soup and broth options.

Pro Tips for Success

  • Don’t Lean too Lean: Use Chuck Roast. Leaner cuts like Sirloin will get tough and stringy in a slow cooker. You need the fat and connective tissue of the chuck to melt down for that “melt-in-your-mouth” texture.

  • The Noodle Choice: Frozen egg noodles (like Reames) stay firm and chewy. Dried noodles can sometimes get mushy if left in the pot too long.

  • Sear the Meat: If you have an extra 5 minutes, sear the beef cubes in a skillet with a bit of oil before putting them in the Crockpot. This adds a deeper, caramelized “umami” flavor.

Benefits of This Recipe

  • Set it and Forget it: Perfect for busy workdays or cold winter weekends.

  • Budget Friendly: Uses tougher, cheaper cuts of meat that become premium after slow cooking.

  • High Protein: A very satiating meal that keeps you full for hours.

Common Questions (Q&A)

Q: Can I use fresh mushrooms instead of canned soup?

A: Absolutely. You can substitute one can of soup for 8 oz of sliced cremini mushrooms and an extra 1/2 cup of heavy cream or half-and-half.

Q: Can I cook the noodles separately?

A: Yes! If you prefer a thinner gravy or are worried about mushy noodles, boil them on the stove and ladle the beef and gravy over them.

Q: Does this freeze well?

A: The beef and gravy freeze beautifully. However, noodles can get a bit soft when thawed. For best results, freeze the beef base and add fresh noodles when reheating.

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