Crock Pot Mushroom Beef and Noodles

Tender beef is rubbed with your favorite seasoning blend, browned over the stove, then slow-cooked along with soft egg noodles in this cozy midwestern classic! Whether it's a hectic weeknight or a lazy Sunday, it's a great time to treat yourself to Crock Pot Beef and Noodles.

If I can prepare dinner in the morning, go about my day, then return to a ready-made meal for my whole family, I'm a happy camper. Especially when that meal consists of juicy shredded beef and a rich, savory gravy with soft egg noodles in every bite! This is one of those soul-warming dishes you'll obsess over every winter and continue to crave all year long.

It's super easy, great for feeding a crowd, and it also makes for amazing leftovers. The flavors intensify as the dish sits overnight, leaving you with even more yumminess than you remember! To put it simply, it's a gift that keeps on giving.

The egg noodles are so much easier to make than you might anticipate. It's just a matter of combining the ingredients, kneading the dough by hand, letting it rest, then cutting it into strips. You could even make them ahead of time or swap them out for a store-bought alternative.

No matter how you go about this recipe, you're going to love the results. You may even be tempted to skip the plate and eat your beef & noodles straight from the Crock Pot!

What You'll Need

With the exception of some salt and a little pepper, this entire dish is made with just 10 ingredients. That includes the homemade egg noodles! Make sure you scroll down to the recipe card to see the full amounts.

For the Beef

• Chuck Roast: Originating from the cow's shoulder and upper arm, this cut of beef is perfect for slow-cooking. It does a complete 180 from tough to tender.
• Kosher Salt
• Freshly Ground Black Pepper
• Beef or Steak Seasoning: Use your favorite kind.
• Olive Oil
• Yellow Onion: Chopped.
• Garlic: Freshly minced.
• Beef Broth
• Chopped Fresh Parsley: To garnish the dish.

For the Noodles

• Eggs: Brought to room temperature.
• Milk: Any kind you have on hand will work.
• Olive Oil
• Salt
• All-Purpose Flour: You'll need some to make the dough and some to dust your rolling surface.

Can I Use Store-Bought Noodles Instead?

Yes, you can – but I highly recommend going through the simple process of making your egg noodles from scratch. It's quick, easy, inexpensive, and I have a whole separate blog post detailing How to Make Egg Noodles to help you out.

If you decide to go the store-bought route, use a 12-ounce bag of the frozen egg noodles that are located in the freezer section. They should be added to the Crock Pot directly from frozen and cooked for about 1 hour. The dried kinds of egg noodles don't work well in this dish.

Another important thing to note if you're using store-bought noodles: you may need to whisk 2 tablespoons of cornstarch with 2 tablespoons of water, then stir that into the broth when you're adding the noodles. Stir again after 30 minutes, then again just before serving. This helps the gravy thicken up with the absence of the flour from the homemade noodles.

How to Make Slow Cooker Beef and Noodles

Before slow cookers came around, this would've been a very hands-on dish involving a lot of standing by the stove. But thanks to your Crock Pot, it literally cooks itself!

Season Beef: Season all sides of the meat with salt, pepper and your favorite beef seasoning.

Brown Beef: Heat the oil in a large skillet over high heat until it's shimmering. Place the meat into the pan and sear it for 2 minutes on each side, using tongs to carefully turn it.

Add Beef, Onion, Garlic & Broth to Crock Pot: Transfer the seared roast to the slow cooker. Add in the onion, garlic and beef broth.

Cook Covered: Cover the slow cooker with the lid and cook the beef on LOW for 8 hours or on HIGH for 4 hours, until the meat is tender.

Make Egg Noodle Dough: Whisk together the eggs, milk, oil and salt in a medium-sized bowl. Add 1 cup of flour, stirring it into the liquids with a fork. Continue to add the remaining flour ¼ cup at a time until the dough comes together in a slightly sticky ball. You might not need all of the flour.

Let Rest: Turn the noodle dough onto a lightly floured surface and knead it by hand for 3-4 minutes, until it's no longer sticky. Let it rest for 10 minutes.

Cut Into Strips: After 10 minutes have passed, use a rolling pin (affiliate link) to roll out the dough in a very thin layer. Cut it into thin strips with a pizza cutter or a sharp knife.

Shred Beef: Once the beef is tender, remove it from the slow cooker and shred the meat using two forks, discarding any large pieces of fat.

Return Beef to Crock Pot & Add Noodles: Return the meat to the slow cooker, then add in the noodles a handful at a time, stirring gently so the noodles don't stick together.

Cover & Finish Cooking: Increase the heat to HIGH, then cover the slow cooker and cook the dish for another 30-45 minutes, until the noodles are cooked through.

Enjoy! Serve your beef and noodles hot, garnishing each bowl with chopped fresh parsley if desired.

Can I Make the Noodles in Advance?

Of course you can! First, let the strips of dough rest for 1-2 hours so the noodles get a chance to dry up a bit. This prevents sticking. After that, transfer the noodles to an airtight container or storage bag and refrigerate them for up to 4 days.

You can also keep them in the freezer for up to 3 months if you'd like. Add them to the Crock Pot directly from frozen, cooking them for about an hour instead of 30-45 minutes.

Tips for the Best Results

Make the best beef and noodles of your life by using these tips to your advantage. It's go time!

• Use the Right Kind of Beef: While you don't have to stick with chuck roast specifically, steer clear of those naturally tender cuts of beef. It's best to go for shoulder, shank, round and rump cuts that can handle the low and slow cooking.
• Brown the Meat: Searing the beef doesn't just add a nice smoky flavor – it also seals the juices into the meat. You can choose not to do this if you're in a hurry, but it's definitely worth the extra step.
• Keep it Low and Slow: If you have to cook your beef on high to finish dinner on time, that's totally fine. But if you have the time, I encourage you to cook it on low. The meat will be wonderfully tender either way, but it practically falls apart after cooking on low for so long!
• Gravy Too Thick? The gravy in this dish is thickened by the flour from the noodles. If it ends up thickening more than you'd like, stir in half a cup of beef broth at a time until it reaches your desired consistency.

Serving Suggestions

Beef, egg noodles, gravy—what more could you want! How about one of these crave-worthy side dishes:

• Serve With Salad: This savory, comforting entree goes so well with a fresh green side dish like Chopped Kale Salad! It's easy to make with pine nuts, dried cherries, a citrusy dressing and shredded white cheddar cheese.
• Spoon Over Mashed Potatoes: I absolutely love ladling spoonfuls of beef and noodles over a bed of smooth and creamy Mashed Potatoes. The potatoes melt into the gravy and make the dish even more indulgent!
• Pair with Roasted Broccoli: Flavored with garlic, lemon juice and parmesan cheese, I've seen the pickiest eaters I know reach for seconds of this Roasted Broccoli. It sure makes a stellar partner for Crock Pot beef and noodles.

Storage and Reheating

If you're lucky enough to have leftovers, store them in an airtight container in the fridge for up to 3 days (just let them cool completely first). Reheat individual portions in the microwave for 60-90 seconds. Alternatively, reheat your beef and noodles over a low-heat stove until the dish is hot throughout.

Does This Dish Freeze Well?

Yes! Place the cooled leftovers into a freezer-safe container or storage bag and freeze them for up to 3 months. Leave at least an inch of free space in the container so the liquid can expand as it solidifies. Thaw out frozen beef and noodles in the fridge before reheating.

More Easy Crock Pot Beef Recipes

Slow-cooking beef allows you to use the least expensive cuts and achieve the most drool-worthy results imaginable. Right on!

• Slow Cooker Korean Beef Short Ribs (Kalbi)
• Crock Pot Mississippi Pot Roast Sandwiches

Did you make this recipe?

Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.

For the Beef

• ▢ 2-2 ½ pounds chuck roast
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon freshly ground black pepper
• ▢ 1 Tablespoon your favorite beef or steak seasoning
• ▢ 2 Tablespoons olive oil
• ▢ 1 medium yellow onion chopped
• ▢ 2 cloves garlic minced
• ▢ 4 cups beef broth
• ▢ Chopped fresh parsley for garnish

For the Noodles

• ▢ 2 large eggs room temperature
• ▢ 2 Tablespoons milk
• ▢ 2 teaspoons olive oil
• ▢ 1 teaspoon salt
• ▢ 2 cups all-purpose flour plus more for dusting

• Season meat on all sides with salt, pepper, and your favorite beef or steak seasoning.

• Heat oil in a large skillet over high heat until shimmering. Place meat in the pan to sear for 2 minutes on each side, turning carefully with tongs. Transfer the seared roast to the slow cooker.

• Add onion, garlic, and beef broth to the slow cooker, then cover with lid and cook on LOW for 8 hours or on HIGH for 4 hours until meat is tender.

• Meanwhile, make noodles by whisking the eggs, milk, oil, and salt together in a medium bowl. Add 1 cup of flour, stirring it into the liquids with a fork. Continue to add remaining flour ¼ cup at a time until the dough comes together in a slightly sticky ball. It might not take all of the flour.

• Turn the noodle dough onto a lightly floured surface and knead by hand for 3-4 minutes until no longer sticky. Let rest for 10 minutes, then roll out very thin using a rolling pin. Cut into thin strips. The noodles can be made in advance and refrigerated for up to 4 days or placed in a ziploc bag and frozen for up to 3 months.

• Once the beef is tender, remove it from the slow cooker and shred the meat using two forks, discarding any large pieces of fat. Return the meat to the slow cooker, then add the noodles a handful at a time, stirring gently so the noodles don't stick together.

• Increase the heat to HIGH, then cover and cook another 30-45 minutes until the noodles are cooked through. Serve hot either by itself in a bowl or poured over mashed potatoes. Garnish with chopped fresh parsley, if desired.

• To Store & Reheat: Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat individual servings in the microwave for 60-90 seconds. Reheat larger portions over a low-heat stove until hot throughout.
• To Freeze: Place cooled leftovers into a freezer-safe container and freeze for up to 3 months, leaving at least an inch of space in the container so the liquid can expand. Thaw out frozen beef and noodles in the fridge before reheating.

Calories: 866 kcal | Carbohydrates: 35 g | Protein: 74 g | Fat: 48 g | Saturated Fat: 19 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 25 g | Trans Fat: 2 g | Cholesterol: 297 mg | Sodium: 1674 mg | Potassium: 1328 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 161 IU | Vitamin C: 2 mg | Calcium: 103 mg | Iron: 10 mg

This post first appeared on Yellow Bliss Road where I am a contributor.

This post was originally published in December 2, 2019. The photos and content were updated in April, 2022.

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About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

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Source: https://houseofnasheats.com/slow-cooker-beef-and-noodles/

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