If there is one recipe that gets my whole crew excited the moment they smell it simmering away, it is this cozy crockpot beef and noodles. I love a good slow cooker dinner on busy days, especially the ones where I am bouncing between errands and trying to stop my kids from eating cereal before dinner. This dish saves me every single time. It is rich, hearty, comforting, and the kind of meal that makes you feel like you wrapped yourself in a warm blanket.
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Crockpot beef and noodles has always been one of my go to meals when the weather cools down. The beef cooks low and slow until it becomes tender and easy to shred, and those egg noodles soak up every bit of savory broth. It reminds me of the kind of simple, filling meals my mom made when I was young, but with a little more depth and a little more intention. If you want a dependable weeknight dinner that tastes like you spent hours hovering over a stove, this is it.
Let me walk you through how I make it and all the small choices that bring out big flavor.
Crockpot Beef And Noodles
Ingredients
Here is everything I use to make this recipe taste full and hearty.
Beef
- 2 pounds chuck roast, cut into chunks
I like cutting up my own roast because I can control the size and amount of fat. Store bought stew meat works, but the cuts are inconsistent.
Seasonings
- 1 ounce onion soup mix
- 1 ounce au jus mix
- 1 ounce brown gravy mix
These three together create a deep, savory base without any extra work.
Veggies And Liquid
- 1 medium yellow onion, diced
- 1 cup beef broth
- 1 cup water
Noodles
- 12 ounces wide egg noodles, cooked right before adding
Fresh or frozen egg noodles both work well.
How To Make This Recipe
This is one of the easiest crockpot meals I make, and it tastes like so much more than the effort you put in.
- Add the beef.
Place the beef chunks in the bottom of your crockpot. It does not matter if they overlap.
- Add the seasoning packets and onions.
Sprinkle the onion soup mix, au jus mix, and brown gravy mix all over the top. Add the diced onion.
- Pour in the liquids.
Add the water and beef broth. Give everything a quick stir so the beef is coated and the seasonings mix into the broth.
- Cook low and slow.
Place the lid on top. Cook on low for 6 hours. You can cook it on high for 3 hours, but I always get the best texture with the full low setting.
- Shred the beef.
Once the beef is done, stir everything together. The pieces will start to fall apart. Use a fork to break up any big chunks.
- Add the noodles.
Stir in the cooked egg noodles. Let them sit in the broth for a few minutes so they absorb flavor.
- Serve warm.
This is the kind of meal that tastes even better in a bowl with extra broth poured on top.
Notes And Variations
Add a creamy finish
Stir in a half cup of sour cream right before serving if you want a creamy, rich sauce without turning it into a full stroganoff.
Add veggies
Frozen peas work great and add color. Stir them in during the last 20 minutes of cooking.
Try thicker noodles
Homestyle frozen egg noodles hold up well and add a nice chew.
Salt control
The packets contain salt, so taste the broth before adding anything extra.
FAQs
Yes. Chuck roast gives the most tender results. Round roast works but is slightly leaner, so the texture is not quite as soft.
Yes. If you add dry noodles to the crockpot, they absorb too much of the broth. Cooking them separately keeps the sauce balanced.
You can, but the packets keep this simple for busy nights. If using homemade, be sure to season generously so the flavor does not get lost.
The beef freezes beautifully, but noodles can soften after thawing. Freeze the beef portion only, then make fresh noodles when reheating.
Recipes You May Like
- Creamy Chicken And Dumplings
- One Pot Chicken And Rice
- Slow Cooker Mississippi Pot Roast
From My Kitchen to Yours
I hope this crockpot beef and noodles becomes one of those comforting, dependable meals you come back to whenever you need something warm and easy. It is simple, filling, and the kind of food that brings everyone to the table without any fuss. If you make it, let me know how it went in the comments. I always love hearing your twists and your wins in the kitchen.
Print📖 Recipe
Cozy Crockpot Beef And Noodles
Description
This homemade beef and broccoli really is BETTER than takeout and it's definitely FASTER! This EASY Chinese restaurant copycat recipe is a family favorite!
Ingredients
- 1 to 1.25 pounds flank steak, sliced into thin strips, no more than ¼-inch thick
- ¼ cup cornstarch
- 3 tablespoons olive oil, divided
- 2 tablespoons sesame oil, divided
- 4 cloves garlic, pressed or finely minced
- 1 to 2 teaspoons ginger, or to taste (fresh or dried)
- ½ cup low-sodium soy sauce
- ½ cup water
- ¾ cup dark brown sugar, packed (light may be substituted)
- 4 to 6 cups broccoli florets
- 2 to 3 green onions, sliced into ¼-inch segments
- Red pepper flakes, optional and to taste
- Sesame seeds, optional for garnishing
Instructions
- To a large ziptop bag, add the steak, cornstarch, seal, and toss to coat. Set aside while preparing the sauce.
- To a medium saucepan, add 1 tablespoon olive oil, 1 tablespoon sesame oil, garlic, ginger, and heat over medium-high for about 1 minute, or just until garlic is fragrant.
- Add the soy sauce, water, brown sugar, and stir until the sugar has dissolved. Bring to a boil and allow it to boil for about 2 to 3 minutes. Then reduce heat and simmer for about 5 minutes.
- To a large skillet, add remaining 2 tablespoons olive oil, 1 tablespoon sesame oil, and the steak. Cook over medium-high or high heat until cooked through, about 5 to 7 minutes, flipping pieces intermittently.
- Add the broccoli and evenly drizzle in the soy sauce mixture. Toss beef and broccoli to coat. Simmer for 3 to 5 minutes until broccoli is crisp tender.
- Optional: If sauce is too thin, mix 1 tablespoon cornstarch with 1 tablespoon water and stir into the skillet for about 1 minute until thickened.
- Turn off heat, add green onions, and stir to incorporate.
- Optionally sprinkle with red pepper flakes and sesame seeds. Serve immediately.
Notes
Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days. The beef freezes beautifully, but noodles can soften after thawing. Freeze the beef portion only, then make fresh noodles when reheating.
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