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overhead photo of a slow cooker full of beef and noodles
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5 from 1 vote

Crockpot Beef and Noodles

Crock Pot Beef and Noodles is a very simple and hearty dinner that will fill up the whole family. It is the perfect slow cooker meal for a busy weeknight.
Prep Time10 minutes
Cook Time8 hours 45 minutes
Total Time8 hours 55 minutes
Course: Main Course
Cuisine: American
Keyword: beef recipes, slow cooker
Servings: 6 people
Calories: 558kcal
Author: Lisa Longley

Ingredients

  • 2 1/2 cups beef broth
  • 1/2 cup red wine If you don't cook with wine, read here about replacing it.
  • 3 cloves garlic minced
  • 2 teaspoons onion powder
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 2 teaspoons dried parsley
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 2 - 3 pound chuck roast
  • 16 ounces frozen egg noodles (add them right from the freezer to the slow cooker)

Instructions

  • In the base of a slow cooker combine the beef broth, red wine, garlic, onion powder, salt, oregano, thyme, parsley, and black pepper.
  • Add the chuck roast and cook on low for 8 to 10 hours. (The roast will be done after 8 hours, but if you need to leave it for 10, that is fine. Make sure that it does not switch to the warm setting as it needs to have its heat high to cook the noodles in the next step.) Read here about why I prefer to cook this recipe on the low setting.
  • At the end of the 8 hours, remove the beef from the slow cooker. Shred it and remove any large pieces of fat, discarding them. Return the beef to the slow cooker. add in the egg noodles and cook on high for 45 minutes to 1 hour or until the noodles are tender. Stir occasionally so the noodles do not stick to the side of the slow cooker.
  • Add in the egg noodles, stirring so they are fully covered by liquid, and cook on high for 45 minutes to 1 hour or until the noodles are tender. Stir occasionally so the noodles do not stick to the side of the slow cooker.
  • Taste and add more salt and pepper to taste. This dish was intentionally seasoned only lightly with salt as sodium varies greatly in beef stock. It is likely you will need an additionaly 1/2 to 1 teaspoon kosher salt and a touch more black pepper.
  • Serve and enjoy!

Video

Nutrition

Serving: 1.6cup | Calories: 558kcal | Carbohydrates: 56g | Protein: 76g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 503mg | Potassium: 697mg | Fiber: 1g