Crock Pot Beef & Noodles

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This slow-cooked dish combines tender beef, thick gravy, and egg noodles for a comforting, hands-off meal perfect for busy evenings.

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Prep Time 15

Cook Time 8

Total Time 8 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 480

Main Ingredients

2-3 pounds beef chuck roast or cubed steak (trimmed and cut into large pieces) Chuck is forgiving and flavorful; top round is leaner but still works.
4 cups beef broth (low-sodium preferred) Homemade or store-bought both work.
1 packet onion soup mix or 2 tsp onion powder + 1 tsp garlic powder + 1 tsp salt Use the seasoning blend for flavor.
12 ounces wide egg noodles (frozen or dry) Frozen noodles hold up better in slow cooking.
2 tablespoons cornstarch mixed with 2-3 tablespoons cold water Use this slurry to thicken the gravy at the end.

Preparation

Optional sear: Heat 1 tbsp oil in a skillet and brown beef pieces for 2-3 minutes per side.
Load the crock pot: Place beef in the slow cooker and sprinkle onion soup mix over the meat. Pour in the beef broth.

Cooking

Cover and cook on low for 6-8 hours or high for 3-4 hours, until beef is very tender.
If using frozen egg noodles, add them in the last 20-25 minutes. For dry wide egg noodles, add 10-12 minutes before serving.
Thicken the gravy by whisking in the cornstarch slurry into a small cup of cooking liquid and stirring it back into the crock pot. Cook for 5-10 minutes until thickened.
Finish by stirring in 1-2 tablespoons of butter or a splash of cream. Taste and adjust seasoning.

Serving: 1gCalories: 480kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 8gSodium: 900mgFiber: 2gSugar: 2g

Serve steaming in a shallow bowl. Pairs well with a crisp green salad, steamed green beans, or dinner rolls. Best enjoyed when warm.

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