Description

Crockpot Beef and Noodles is a warm and comforting meal made with tender slow-cooked beef, rich savory gravy, and egg noodles. This easy dump-and-go recipe is perfect for busy days when you want something filling and homemade without the hassle.

Ingredients

2-2.5 lbs beef chuck roast (or stew meat)
1 packet onion soup mix
1 can (10.5 oz) cream of mushroom soup
3 cups beef broth
1 tsp garlic powder
1/2 tsp black pepper
1 tbsp Worcestershire sauce
12 oz egg noodles (cooked separately)

Fresh parsley (optional, for garnish)

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Instructions

Add to crockpot: Place beef roast in the bottom of a 6-quart slow cooker. Sprinkle with onion soup mix, garlic powder, and pepper.
Add liquids: Pour in cream of mushroom soup, beef broth, and Worcestershire sauce. Stir gently around the sides (don’t fully mix the soup in yet).
Cook: Cover and cook on low for 8 hours or high for 4–5 hours, until beef is fork-tender.
Shred beef: Once cooked, shred the beef directly in the slow cooker using two forks. Stir to fully mix everything together.
Add noodles: Cook egg noodles according to package directions. Drain and stir into the crockpot with the beef mixture.

Serve: Let everything sit for a few minutes to thicken, then serve warm. Garnish with chopped parsley if desired.

Notes

For extra creaminess, stir in 1/2 cup sour cream or cream cheese at the end.
Add frozen peas or cooked carrots for a veggie boost.
Leftovers keep well and are great the next day!