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Crock Pot Beef & Noodles

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A cozy, one-pot meal featuring tender beef and wide egg noodles simmered in a rich broth, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 2–3 lb chuck roast, cut into large chunks Substitute beef stew meat for quicker prep.
  • 1 packet dry onion soup mix Or 1 tbsp beef bouillon + 1 tsp onion powder.
  • 4 cups beef broth Use low-sodium if you prefer.
  • 1 can condensed cream of mushroom soup (10.5–11 oz) Adds body and umami; replace with cream of celery for a different flavor.
  • 12 oz wide egg noodles Add during final 25–30 minutes of cooking.
Additional items
  • 1–2 tbsp oil For browning.
  • to taste salt and pepper
  • optional garlic or Worcestershire sauce For depth.

Method
 

Preparation
  1. Pat the beef dry and season with salt and pepper.
  2. Heat oil in a skillet over medium-high heat. Brown beef on all sides in batches (about 2–3 minutes per side). This step is optional but adds flavor.
  3. Transfer beef to the crock pot. Sprinkle the onion soup mix over the meat.
  4. Pour beef broth into the slow cooker, scraping the pan to lift browned bits.
  5. Dollop or stir in the condensed cream of mushroom soup for richness.
Cooking
  1. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef is very tender.
  2. Remove beef to a cutting board, shred with two forks, and return to the pot.
  3. Add egg noodles to the crock pot and cook on HIGH for 25–30 minutes until al dente and the sauce has thickened. If it’s too thin, mix 1–2 tbsp cornstarch with cold water and stir into the pot; cook another 10 minutes.
  4. Taste and adjust salt/pepper before serving.

Nutrition

Serving: 1gCalories: 485kcalCarbohydrates: 47gProtein: 38gFat: 18gSaturated Fat: 8gSodium: 690mgFiber: 2gSugar: 3g

Notes

Serve with chopped fresh parsley, a crisp green salad, roasted green beans, or crusty bread. Refrigerate leftovers for 3–4 days or freeze for up to 3 months. Reheat with a splash of beef broth.
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