Crockpot Beef and Noodles

This Crockpot Beef and Noodles is the ultimate slow-cooked comfort food. Beef chuck roast cooks low and slow until it falls apart with a fork, simmering in a rich, savory gravy before thick egg noodles are tossed directly into the pot to soak up all the flavor.

The 5 Core Ingredients

1. Beef Chuck Roast (2.5 to 3 lbs) – Cut into large 2-inch chunks; slow cooking breaks down the fat for melt-in-your-mouth tenderness.
2. Beef Broth (4 cups / 32 oz) – Forms the flavorful liquid base for the meat and cooks the noodles directly in the pot.
3. Cream of Mushroom Soup (1 can / 10.5 oz) – Adds instant richness and body to build a thick, velvety gravy base.
4. Dry Onion Soup Mix (1 packet / 1 oz) – Delivers instant, deep savory flavor and seasoning without needing extra spices.
5. Wide Egg Noodles (1 bag / 12 oz, dry) – Added near the end of cooking to absorb the rich beef gravy.

(Pantry staple note: 1 tsp garlic powder, salt, and black pepper to taste; optional 2 tbsp cornstarch mixed with 2 tbsp water to thicken gravy if desired).

Step-by-Step Instructions

1. Dump the Beef & Seasonings: Place the beef chuck roast chunks into the bottom of a 5- to 6-quart slow cooker. Season lightly with black pepper and garlic powder.
2. Add Liquid & Gravy Base: In a medium bowl, whisk together the beef broth, cream of mushroom soup, and dry onion soup mix until smooth. Pour the mixture directly over the beef.
3. Slow Cook to Tender: Cover and cook on LOW for 7 to 8 hours (or HIGH for 4 to 5 hours) until the beef is ultra-tender and easily shreds with a fork.
4. Shred the Beef: Use two forks to break the beef chunks into large shredded pieces directly inside the slow cooker juices.
5. Cook the Noodles: Turn the slow cooker setting to HIGH. Stir in the dry egg noodles, making sure they are mostly submerged in the hot liquid. Cover and cook for 20 to 30 minutes, stirring once halfway through, until the noodles are soft and tender.
6. Serve: Stir well as the sauce thickens around the noodles. Ladle into warm bowls and serve hot!

Pro Tips & Shortcuts

• Thicker Gravy: If you prefer an extra-thick gravy, stir a cornstarch slurry (2 tbsp cornstarch whisked with 2 tbsp cold water) into the pot right before adding the egg noodles.
• Frozen Reames Noodles Swap: For thick, homestyle Midwest-style noodles, use a bag of frozen egg noodles (like Reames brand) instead of dry noodles. Increase the final cooking time on HIGH to 45–60 minutes until soft.