Crockpot Beef and Noodles

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.

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Prep Time 15

Cook Time 6

Cook Time (Hours on HIGH) 4

Course: Main Course

Ingredients Equipment Method Notes

Ingredients

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

Equipment

Slow Cooker
Bowl
Saucepan

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

Notes

Leftover Crockpot Beef and Noodles can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, use the microwave or stovetop. For longer storage, freeze in freezer-safe containers for up to 2-3 months.