Tender roast beef, egg noodles, broth, garlic, and cream of mushroom soup come together in this cozy Crockpot Beef and Noodles recipe.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Every time I make Crockpot Beef and Noodles, I’m instantly pulled back to my mom’s kitchen. The kind of place where you could smell dinner before you even opened the front door. She’d throw the roast into the crockpot before church, and by the time we got home, the house smelled like… well, comfort. Not just food, but that warm, homey, safe feeling.
I’ll be honest, the first time I tried making it myself, I thought I completely botched it. I forgot to add the extra broth until way later, panicked, and almost gave up. But then? It turned out to be one of the best batches I’ve ever had. The beef was ridiculously tender, the noodles soaked up every last bit of flavor, and the sauce tasted like it had been simmering for days. That’s when I realized—this recipe isn’t just delicious, it’s forgiving. Kind of like life, you know? Even when you mess up, it can still turn out better than you expected.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Crockpot Beef and Noodles Recipe?
This isn’t one of those recipes where you need a dozen fancy spices or a culinary degree. It’s simple, it’s hearty, and it tastes like a hug in a bowl. The roast breaks down until it practically melts, the noodles give you that cozy carb satisfaction, and the broth turns creamy, rich, and just slightly addictive. Plus, let’s be real—using the crockpot means you can actually live your life while dinner cooks itself. You can run errands, binge-watch your favorite show, or just take a nap, and when you wake up, you’ve got a meal that looks like you slaved over it. Spoiler: you didn’t.
Ingredient Notes:
Okay, let’s break this down, because every piece matters:
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Roast (3 lbs.) – I usually grab chuck roast because it’s flavorful and gets fall-apart tender, but honestly? Use what you’ve got.
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Egg Noodles – Don’t swap these unless you have to. They’re classic, soft, and perfect for catching all that beefy sauce.
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Cream of Mushroom Soup – Even if you’re not a mushroom fan, trust me here. It adds creaminess without being overwhelming.
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Onion Soup Mix – This little packet is your flavor powerhouse. No chopping, no fuss.
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Beef Broth – Some goes in at the start, the rest later. That second addition deepens the flavor, so don’t skip it.
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Garlic – I never measure garlic with my heart, but two tablespoons does the job here.
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Salt & Pepper – Adjust to taste, but don’t be shy.
How To Make Crockpot Beef and Noodles?
Step 1: Make the Base
Whisk together 14 oz of beef broth, cream of mushroom soup, onion soup mix, and garlic. Save the extra 3 cups of broth—you’ll need it later.
Step 2: Get the Roast Cozy
Set your roast in the crockpot like it’s about to take a long nap. Pour the broth mixture over the top, making sure it’s nicely coated.
Step 3: Slow Cook the Magic
Cover it up and cook. Four hours on high if you’re impatient, eight on low if you want that all-day slow-cooked flavor. By the time the lid comes off, the beef should be tender enough to shred with a fork.
Step 4: Shred & Add More Broth
Grab two forks and go to town shredding that roast right in the crockpot. Add the remaining 3 cups of broth and stir. Cover it back up and cook for another 3 hours on low (or 1 hour on high). This is when the flavors really come together.
Step 5: Cook Your Noodles
While the beef does its thing, boil your egg noodles according to the package. Drain them—try not to eat half the pot before they make it to the crockpot (guilty, every time).
Step 6: Combine & Finish
Add the noodles into the crockpot and stir gently so everything is coated in that rich, beefy sauce. Cover and let it cook on low for one final hour.
Step 7: Serve
Scoop it up into bowls, sprinkle with parsley if you’re feeling fancy, and dig in. This is comfort food at its absolute best.
Storage Options:
This dish is a leftover dream. Store it in the fridge for up to four days—it actually tastes better the next day. You can freeze it too, but I’d recommend freezing just the beef mixture and adding fresh noodles when you reheat. Otherwise, the noodles can get mushy (and no one likes soggy noodles).
Want To Save This Recipe?
Variations and Substitutions:
Want to make it your own? Try these:
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Different Meat – Stew meat or even ground beef works if you don’t have a roast.
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Soup Swap – Not a fan of mushroom? Cream of chicken or celery works.
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Veggies – Carrots, celery, or mushrooms add more flavor and bulk.
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Spices – Red pepper flakes, paprika, or thyme if you want a twist.
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Noodle Swap – Wide pasta, rotini, or even mashed potatoes underneath instead of noodles.
What to Serve with Crockpot Beef and Noodles?
This is hearty enough to stand alone, but here are my go-to sides:
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Garlic Bread – Because carbs deserve carbs.
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Green Salad – Something crisp to cut through the richness.
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Roasted Veggies – Green beans, carrots, or asparagus.
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Pickles – I know, sounds weird, but the tangy crunch balances everything out.
Frequently Asked Questions:
Can I make it ahead?
Yep! Just keep the noodles separate until you’re ready to serve.
Frozen roast—yes or no?
Yes, but thawing first gives better flavor and texture.
Do I need to brown the roast first?
Not for this recipe. The crockpot does the heavy lifting. But if you love that seared flavor, go ahead—it won’t hurt.
This Crockpot Beef and Noodles isn’t just a recipe, it’s one of those meals that feels like home no matter where you are. It’s hearty, forgiving, and guaranteed to win over whoever’s lucky enough to sit at your table.
So, let me ask—are you team fork only or do you always sneak in a piece of bread to soak up the sauce?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Crockpot Beef and Noodles
Ingredients
- 3 lbs. roast of choice
- 1 box egg noodles prepared
- 1 can cream of mushroom soup
- 1 small package onion soup mix
- 14 oz beef broth + 3 cups beef broth divided
- 2 tbsp minced garlic
- Salt and black pepper to taste
Instructions
Prepare the Broth Mixture
- In a mixing bowl, combine 14 ounces of beef broth, the dry onion soup mix, cream of mushroom soup, and minced garlic. Reserve the remaining three cups of beef broth for later use. Stir thoroughly until well blended.
Assemble in the Slow Cooker
- Place the roast into the crockpot. Pour the prepared broth and soup mixture over the roast, ensuring it is evenly coated.
Cook the Roast
- Cover the crockpot and cook the roast for 4 hours on the high setting or 8 hours on the low setting. The roast should be tender enough to shred easily with a fork.
Shred and Add Additional Broth
- Once tender, shred the roast directly in the slow cooker using two forks. Add the reserved three cups of beef broth, stir gently, and cover again. Continue cooking for 3 hours on low or 1 hour on high.
Prepare the Noodles
- While the beef mixture continues to cook, prepare the egg noodles according to the package instructions. Drain well.
Combine and Finish
- Add the cooked egg noodles into the slow cooker with the shredded beef mixture. Stir to incorporate. Cover and allow to cook for an additional 1 hour on the low setting to allow flavors to meld.
Serve
- Once fully cooked, serve the Crockpot Beef and Noodles hot. Garnish with fresh parsley if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
