Crock Pot Beef And Noodles

Crock Pot Beef And Noodles

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Crock Pot Beef And Noodles: Your Ultimate Comfort Food

Achieve a supremely tender, flavorful beef and noodles dinner with minimal active cooking thanks to your slow cooker.

This incredibly easy recipe uses just 9 common ingredients, requiring only 10 minutes of initial prep before braising slowly for 6-8 hours to transform budget-friendly chuck roast into succulent, shreddable beef enveloped in a savory gravy.

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It’s an ideal choice for busy weeknights or meal prepping, offering a hands-off approach to a hearty family dinner, and pairs perfectly with a crisp green salad or warm crusty bread.

Crock Pot Beef And Noodles

Crock Pot Beef And Noodles
Crock Pot Beef And Noodles

This recipe features beef slow-cooked with a savory sauce and egg noodles, creating a family meal.

Prep time:25 min
Cook time:480 min
Total time:505 min
Servings:8

Ingredients

  • 2.5 lbs (1.13 kg) boneless beef chuck roast, trimmed and cut into 1.5-inch (3.8 cm) cubes
  • 1 tbsp (15 ml) olive oil, or vegetable oil
  • 1 large (200g) yellow onion, diced
  • 4 cloves (20g) garlic, minced
  • 4 cups (960 ml) beef broth, low sodium
  • 1 cup (240 ml) water
  • 1/2 cup (120 ml) Worcestershire sauce
  • 2 tbsp (30 ml) soy sauce, low sodium
  • 1 tbsp (15 ml) dried thyme
  • 1 tsp (5 ml) black pepper, freshly ground
  • 1 tsp (5 ml) kosher salt, adjust as needed
  • 2 bay leaves
  • 1/4 cup (60 ml) cold water, for slurry
  • 3 tbsp (45 ml) cornstarch, for slurry
  • 16 oz (450 g) wide egg noodles
  • 1 tbsp (15 ml) unsalted butter, softened
  • 1/4 cup (60 ml) fresh parsley, chopped, for garnish

Instructions

  1. Pat beef chuck roast cubes dry with paper towels. Season all sides with 1 tsp (5 ml) kosher salt and 1 tsp (5 ml) black pepper.
  2. Heat 1 tbsp (15 ml) olive oil in a large skillet over medium-high heat. Add beef cubes in a single layer. Sear 3-4 minutes per side until a deep brown crust forms. Transfer seared beef to the slow cooker insert.
  3. Reduce heat to medium. Add diced yellow onion to the same skillet. Sauté 5-7 minutes, stirring, until onion softens and becomes translucent. Add minced garlic; cook 1 minute, stirring, until fragrant.
  4. Pour 1/2 cup (120 ml) beef broth into the skillet. Scrape browned bits (fond) from pan bottom with a wooden spoon. Bring to a simmer; cook 1-2 minutes, stirring, until fond incorporates and liquid reduces slightly.
  5. Transfer sautéed onion, garlic, and deglazing liquid to slow cooker with seared beef. Add remaining 3.5 cups (840 ml) beef broth, 1 cup (240 ml) water, 1/2 cup (120 ml) Worcestershire sauce, 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) dried thyme, and 2 bay leaves. Stir ingredients.
  6. Cover slow cooker. Cook on LOW for 7-8 hours or HIGH for 3.5-4 hours. Beef is done when fork-tender and shreds easily.
  7. Remove and discard bay leaves. Shred beef in slow cooker using two forks until bite-sized pieces form.
  8. To thicken sauce (optional): Whisk 1/4 cup (60 ml) cold water and 3 tbsp (45 ml) cornstarch in a small bowl until smooth.
  9. Pour cornstarch slurry into slow cooker, stirring constantly. If on LOW, increase heat to HIGH. Or, transfer contents to a large pot; cook on stovetop over medium-high heat for 15-20 minutes, stirring occasionally, until sauce thickens.
  10. 20-30 minutes before serving, bring a large pot of salted water to a boil. Add 16 oz (450 g) wide egg noodles; cook 5-7 minutes, or according to package directions, until al dente. Drain noodles.
  11. Add drained egg noodles and 1 tbsp (15 ml) unsalted butter to slow cooker with beef and sauce. Stir 2-3 minutes until noodles are coated and heated. Ladle into bowls; garnish with 1/4 cup (60 ml) chopped parsley.
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Notes

  • Beef Cut Alternatives: Use boneless beef short ribs or beef stew meat. Adjust cooking time until meat is fork-tender.
  • Noodle Variations: Substitute thick-cut pasta like pappardelle or penne. Cook pasta separately according to package directions.
  • Freezing Leftovers: Cool dish to room temperature. Transfer to airtight freezer-safe containers. Freeze up to 3 months. Thaw overnight in refrigerator. Reheat on stovetop over medium-low heat or in microwave until heated through.
  • Make Ahead: Prepare beef and sauce (before adding noodles) up to 2 days in advance. Store covered in refrigerator. Reheat beef mixture on stovetop or in slow cooker. Cook and add fresh noodles just before serving.
  • Adjusting Consistency: Omit cornstarch slurry (steps 8 and 9) for a thinner sauce. Add 1 tbsp (15 ml) tomato paste to skillet with onions and garlic in step 3, cooking 1 minute before deglazing, for deeper color and flavor.

Pro Tips for Perfect Crock Pot Beef And Noodles

Ingredient Tips

  • Beef Cut and Prep:Choose a 2.5-3 lb boneless beef chuck roast, trimming any large pieces of excess fat. Cut into 1.5-inch cubes for even cooking and fall-apart fork-tender results in 6-8 hours on LOW.
  • Browning the Beef:Sear beef cubes in 1.5 tbsp olive oil over medium-high heat for 3-4 minutes per side until deeply golden brown. This develops a rich umami crust, adding immense flavor depth.
  • Aromatic Base:After searing, sauté 1 medium yellow onion (1 cup chopped) and 3 cloves minced garlic in the same pan for 2-3 minutes. Cook until onion softens and garlic is fragrant, scraping up pan fond.
  • Broth and Enhancers:Use 4 cups unsalted beef broth. Add 1.5 tbsp Worcestershire sauce and 1 tsp low-sodium soy sauce. These create a balanced savory base, not overly salty.
  • Optimal Seasoning Schedule:Initially, add 1.5 tsp kosher salt and 0.5 tsp black pepper. As liquid reduces over 6-8 hours, flavors concentrate. Adjust with 0.5 tsp salt and 0.25 tsp pepper before serving.
  • Noodle Selection:Opt for 12 ounces of wide egg noodles. Their medium thickness cooks perfectly al dente in 30-45 minutes, holding up well to sauce without mushing. Avoid thinner varieties.
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Technique Tips

  • Slow Cooker Size:Utilize a 6-quart slow cooker. This size prevents overcrowding for even cooking and limits excessive liquid evaporation over the 6-8 hour cooking period.
  • Lid Discipline:Do not lift the lid during the first 5 hours of cooking. Each peek drops the internal temperature by 10-15°F, adding 20-30 minutes to total cook time.
  • Shredding Strategy:After beef is fork-tender (6-8 hours on LOW), remove and shred with two forks. Return shredded beef to the sauce for an additional 10-15 minutes to fully reabsorb rich liquid.
  • Perfect Thickening:For gravy-like sauce, whisk 2.5 tbsp cornstarch with 1/2 cup cold beef broth or water. Stir into the bubbling slow cooker during the last 20 minutes until the sauce visibly thickens and coats a spoon.

Common Issues

  • Mushy Noodles:To prevent mushy noodles, reduce their cook time by 10-15 minutes or add them only for the final 30 minutes on HIGH. Next time, try draining 1/4 cup liquid before adding.
  • Tough Beef:If beef is tough after 6-8 hours on LOW, continue cooking for 1-2 more hours. It needs to reach 200-205°F internal temperature to break down collagen and become fork-tender.
  • Thin Sauce:Thicken thin sauce by whisking 2 tbsp cornstarch with 1/4 cup cold water. Stir into hot liquid, cover, and cook on HIGH for 20-25 minutes until bubbling at edges and coating a spoon.
  • Lacking Flavor:If bland, stir in 1 tsp onion powder, 0.5 tsp garlic powder, and 0.5 tsp dried thyme. For brightness, add 1 tbsp apple cider vinegar or 0.5 tsp smoked paprika.

Storage, Reheating, and Make-Ahead for Crock Pot Beef And Noodles

Refrigerator Storage

Duration: 3-4 days in airtight container

Allow the Crock Pot Beef And Noodles to cool completely, within two hours, before transferring to an airtight glass container or BPA-free plastic container with a tight-fitting lid. When refrigerated, the noodles will continue to absorb the savory sauce, becoming progressively softer and potentially mushier, especially by day 3 or 4. The beef, however, generally retains its tender texture. While the flavors meld and deepen over time, the dish may lose some of its initial “freshly cooked” brightness. Beyond 4 days, the texture of the noodles typically degrades to an unappealingly soft, gummy consistency, and the overall quality of the dish declines significantly.

See also  Chicken And Corn Chowder

Freezer Storage

Duration: 2-3 months

For optimal freezing, ensure the beef and noodle mixture is completely cooled. Portion the dish into individual or family-sized servings. Transfer into heavy-duty freezer-safe zip-top bags, pressing out as much air as possible before sealing, or use freezer-safe airtight containers (either glass or durable plastic). Label each container clearly with the date. To thaw, transfer frozen portions to the refrigerator and allow them to defrost overnight, typically 12-24 hours depending on the size. Expect texture changes: the noodles will become noticeably softer and somewhat mushier upon thawing and reheating. The beef generally holds up well, but the sauce might appear slightly thinner or separated initially; stirring during reheating usually helps it re-emulsify.

Reheating Instructions

  • Microwave:For a single serving, transfer to a microwave-safe dish and cover with a lid or damp paper towel. Heat on high power for 1-2 minutes, stir thoroughly, then continue heating in 30-60 second intervals until steaming hot throughout. This is the quickest option for convenience, but the noodles can become excessively soft, and heating may be uneven.
  • Stovetop:Transfer desired portion to a saucepan. Heat over medium-low heat for 10-15 minutes, stirring gently and frequently. Add 1-2 tablespoons of beef broth or water if the sauce appears too thick. Continue heating until the sauce is gently simmering and the beef and noodles are steaming hot. This method is recommended for best texture retention and even heating, allowing you to adjust sauce consistency.
  • Oven:Preheat oven to 325°F (160°C). Transfer the Beef and Noodles to an oven-safe casserole dish. Cover tightly with aluminum foil or an oven-safe lid to prevent drying. Bake for 20-30 minutes, or until the sauce is bubbling gently around the edges and the internal temperature reaches 165°F (74°C). This method is excellent for reheating larger batches, providing gentle, even heating without overly compromising noodle texture.

Make-Ahead Tips

The best way to enjoy Crock Pot Beef And Noodles as a make-ahead meal without mushy noodles is to prepare the beef stew component (beef, sauce, and vegetables) entirely, but cook the egg noodles separately, just before serving. Cooked beef stew can be stored in an airtight glass container in the refrigerator for up to 3 days, or frozen in freezer-safe containers for 2-3 months. On the day of serving, reheat the beef stew thoroughly using the stovetop or oven method. While the stew reheats, cook fresh egg noodles according to package directions. Drain the freshly cooked noodles and stir them directly into the hot beef stew for a perfectly textured, vibrant dish every time.