Go Back
–+ servings
A bowl of crock pot beef and noodles.
Print Recipe Pin Recipe
4.95 from 17 votes

Crock Pot Beef and Noodles

Crock Pot Beef and Noodles is the ultimate comfort dish, made easy in the slow cooker. A classic comfort food recipe using mainly pantry ingredients.
Prep Time30 minutes
Cook Time9 hours
Total Time9 hours 30 minutes
Course: Main Course
Cuisine: American
Keyword: beef, crockpot
Servings: 10 Servings
Calories: 308kcal

Ingredients
 

  • 2-3 pounds chuck roast
  • 1 tablespoon olive oil
  • Salt/Black Pepper
  • 2 cups chopped veggies (mushrooms, carrots, onions)
  • 2 32 ounce boxes regular or low-sodium beef broth
  • 2 10.5 ounce cans regular or low-sodium condensed cream of mushroom soup
  • 2 teaspoons regular or low-sodium Tony Chachere seasoning
  • 2 teaspoons Italian seasoning
  • 2 teaspoons garlic powder
  • 2 tablespoons cornstarch
  • 2 tablespoons milk
  • 10 ounces pasta or noodles

Instructions

  • Heat oil in a large skillet on high heat. Season roast on both sides with salt and pepper and sear 2-3 minutes on all sides. Transfer to a plate. 
  • If using veggies, sauté in the skillet until caramelized, about 2-3 minutes. 
  • To a 6qt or larger Crockpot, whisk together broth, cream of mushroom, Tony Chachere seasoning, Italian seasoning, garlic powder and cooked veggies. Once combined, submerge the beef. Cover and cook on low 8-10 hours. 
  • Transfer the cooked beef from the Crockpot to a cutting board, shred with 2 forks.
  • In a small bowl, whisk together cornstarch and milk. Once combined, whisk into the Crockpot and add the shredded beef and noodles. Cook on high for 25 minutes or until the noodles are al dente and liquid slightly thickens. 
  • Ladle and enjoy!

Video

Notes

Tips and Substitutions
  • You can also use ground beef for this recipe. Simply brown and season the beef before putting in the Crockpot. The mixture will need 30 minutes to an hour less cook time on both high and low settings.
  • The pasta soaks up the flavors of the dish as well as helps to thicken the broth. If the pasta you choose isn’t al dente after cooking 25 minutes on high, recover and cook an additional 10-15 minutes.
  • The vegetables can be omitted or substituted to your vegetable preference.
Storage: 
After the mixture has cooled, store leftovers in an airtight container in the refrigerator up to 3-4 days.
You can freeze leftovers in an airtight, freezer-safe containers up to 3 months. Thaw over night in the refrigerator before reheating.

Nutrition

Calories: 308kcal | Carbohydrates: 30g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 82mg | Sodium: 370mg | Potassium: 889mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1879IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 3mg
Tried this recipe?Mention @dinnerin321 or tag #dinnerin321!