The Crockpot Beef and Noodles recipe is your ticket to effortless comfort food perfection, offering a hearty, flavorful meal that’s incredibly simple to prepare. This slow cooker wonder transforms humble ingredients into a deeply satisfying dish, making it perfect for busy weeknights or lazy weekends when you crave something warm and delicious without the fuss.
Key Ingredients for Crockpot Beef and Noodles
- 2 pounds beef chuck roast, trimmed and cut into 1-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 can (10.5 ounces) condensed cream of mushroom soup, undiluted
- 1 can (10.5 ounces) condensed cream of celery soup, undiluted
- 1.5 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour (for thickening, optional)
- 1/4 cup cold water (for thickening, optional)
- 12 ounces egg noodles, cooked according to package directions
How to Make Crockpot Beef and Noodles
Whipping up this Crockpot Beef and Noodles is a dream for any busy cook. It’s a one-pot wonder that requires minimal effort for maximum flavor, resulting in tender beef and perfectly cooked noodles in a rich, savory sauce. With a prep time of just 15 minutes and a cook time of 6-8 hours, it’s the definition of set-it-and-forget-it deliciousness.
Step-by-Step Instructions
- Prepare the Beef and Aromatics: Place the cubed beef chuck roast, chopped onion, and minced garlic in the bottom of your slow cooker. Ensure the ingredients are distributed evenly.
- Add Soups and Broth: In a bowl, whisk together the condensed cream of mushroom soup, condensed cream of celery soup, and beef broth until well combined. Pour this mixture over the beef, onions, and garlic in the slow cooker.
- Season the Mixture: Stir in the Worcestershire sauce, salt, and black pepper. Make sure everything is thoroughly mixed.
- Slow Cook: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the beef is tender and easily shreds with a fork.
- Thicken the Sauce (Optional): For a thicker sauce, remove the beef and noodles from the slow cooker and set aside. In a small bowl, whisk together the all-purpose flour and cold water to create a slurry. Stir this slurry into the liquid remaining in the slow cooker. Turn the slow cooker to HIGH and let it cook for another 15-30 minutes, stirring occasionally, until the sauce has thickened.
- Combine and Serve: Once the beef is tender and the sauce is to your desired consistency, return the beef to the slow cooker and shred it with two forks if desired. Stir everything together. Serve the Crockpot Beef and Noodles hot over cooked egg noodles. Garnish with fresh parsley or a sprinkle of shredded cheese if desired.
Why You’ll Love This Crockpot Beef and Noodles
This Crockpot Beef and Noodles dish is pure, unadulterated comfort in a bowl, featuring impossibly tender, melt-in-your-mouth beef bathed in a luxuriously creamy, savory sauce. Making it at home is incredibly cost-effective, allowing you to create a restaurant-quality meal for a fraction of the price, perfect for feeding the whole family without breaking the bank. The rich, umami-packed flavor profile, enhanced by the complementary cream soups and a hint of Worcestershire, makes it a standout compared to other slow cooker meals.
Imagine the aroma filling your kitchen as this delightful dish slowly cooks to perfection – it’s an experience that promises pure satisfaction. Unlike a quick pasta dish, this slow-cooked marvel requires minimal hands-on time, freeing you up to enjoy your day. Don’t just dream about cozy, delicious meals; make this Crockpot Beef and Noodles your next culinary adventure and discover a new favorite!
Storing and Reheating Tips
Leftover Crockpot Beef and Noodles can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the dish has cooled sufficiently before sealing the container to prevent condensation.
To reheat, you can use the microwave or stovetop:
- Microwave: Place a portion of the beef and noodles in a microwave-safe dish. Heat on medium power, stirring every minute or so, until heated through. You may need to add a splash of broth or water if the noodles seem a bit dry.
- Stovetop: Transfer the leftovers to a saucepan over medium heat. Add a small amount of beef broth or water if needed to loosen the sauce. Stir occasionally until heated through.
For longer storage, Crockpot Beef and Noodles can be frozen. Freezing: Allow the cooked dish to cool completely. Portion it into freezer-safe containers or bags. It will keep in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating using the methods described above.
Final Thoughts
This Crockpot Beef and Noodles recipe is a testament to how simple ingredients can create truly magical, comforting meals. Gather your ingredients, toss them in the slow cooker, and prepare to be amazed by the depth of flavor and tenderness you’ll achieve with minimal effort. Give this hearty dish a try for a guaranteed win on any night of the week!
Crockpot Beef and Noodles
Ingredients
Equipment
Method
- Place the cubed beef chuck roast, chopped onion, and minced garlic in the bottom of your slow cooker. Ensure the ingredients are distributed evenly.2 pounds beef chuck roast, 1 large onion, 2 cloves garlic
- In a bowl, whisk together the condensed cream of mushroom soup, condensed cream of celery soup, and beef broth until well combined. Pour this mixture over the beef, onions, and garlic in the slow cooker.1 can (10.5 ounces) condensed cream of mushroom soup, 1 can (10.5 ounces) condensed cream of celery soup, 1.5 cups beef broth
- Stir in the Worcestershire sauce, salt, and black pepper. Make sure everything is thoroughly mixed.1 teaspoon Worcestershire sauce, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the beef is tender and easily shreds with a fork.
- For a thicker sauce, remove the beef and noodles from the slow cooker and set aside. In a small bowl, whisk together the all-purpose flour and cold water to create a slurry. Stir this slurry into the liquid remaining in the slow cooker. Turn the slow cooker to HIGH and let it cook for another 15-30 minutes, stirring occasionally, until the sauce has thickened.1/4 cup all-purpose flour, 1/4 cup cold water
- Once the beef is tender and the sauce is to your desired consistency, return the beef to the slow cooker and shred it with two forks if desired. Stir everything together. Serve the Crockpot Beef and Noodles hot over cooked egg noodles. Garnish with fresh parsley or a sprinkle of shredded cheese if desired.12 ounces egg noodles