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Crock Pot Beef and Noodles Recipe

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  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 8 hours 5 minutes
  • Total Time: 8 hours 20 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This Crock Pot Beef and Noodles recipe features tender, slow-cooked chuck roast seasoned with Montreal Steak Seasoning, cooked low and slow to perfection with onions and a savory broth made from beef stock and Worcestershire sauce. The juicy shredded beef is combined with perfectly cooked egg noodles for a comforting and hearty meal, ideal for family dinners or meal prepping.

Ingredients

Beef and Seasoning

  • 2 pounds chuck roast
  • 2 tbsp vegetable oil
  • 1 tbsp steak seasoning (Montreal Steak Seasoning recommended)
  • Salt & pepper to taste
  • 1/2 onion, diced

Broth Mixture

  • 4 cups water
  • 4 heaping teaspoons Better than Bouillon concentrated beef stock
  • 2 tsp Worcestershire sauce
  • 1 tsp minced garlic

Noodles

  • 1 24 oz. bag Reames frozen egg noodles

Instructions

  1. Season the Roast: Rub the chuck roast evenly with steak seasoning, salt, and pepper to infuse flavor into the meat before cooking.
  2. Brown the Meat: Heat vegetable oil in a large skillet over medium-high heat and brown the chuck roast on all sides for a couple of minutes each to lock in juices and develop a rich crust.
  3. Transfer to Crockpot: Place the browned roast into a large 6-quart crockpot for slow cooking.
  4. Add Onion and Cook Slow: Scatter the diced onion on top of the roast and cook on low heat for 6 to 8 hours until the meat is tender.
  5. Shred and Trim Meat: Remove the roast from the crockpot and shred it with forks, discarding any fatty pieces to keep the dish lean.
  6. Return Meat to Crockpot: Put the shredded, trimmed beef back into the crockpot to prepare for simmering with the broth.
  7. Prepare and Add Broth Mixture: In a separate bowl, whisk together water, beef bouillon, Worcestershire sauce, and minced garlic. Pour this over the shredded beef in the crockpot and continue to simmer on low for another 30 minutes.
  8. Cook Egg Noodles: While the beef simmers, cook the frozen egg noodles in a pot of boiling water according to package instructions, typically about 8-10 minutes.
  9. Combine Noodles and Beef: Drain the cooked egg noodles and add them directly to the beef mixture in the crockpot, stirring gently to combine fully.
  10. Final Simmer and Serve: Let the combined beef and noodles warm together for a few minutes to meld flavors before serving. Plan about 40 minutes total for preparing the egg noodles alongside the final simmer.

Notes

  • For extra flavor, consider adding fresh herbs like thyme or rosemary during slow cooking.
  • You can substitute fresh egg noodles if preferred; adjust cooking time accordingly.
  • Leftovers can be refrigerated for up to 3 days and reheated gently to maintain moisture.
  • To reduce sodium, adjust seasoning and use low-sodium beef bouillon.
  • Ensure the chuck roast is fully tender before shredding for the best texture.

Find it online: https://suerecipe.com/crock-pot-beef-and-noodles-recipe/