Hearty Crockpot Beef And Noodles Recipe That Warms The Soul

Comfort comes straight from the heart with this classic crockpot beef and noodles recipe that promises tender, melt-in-your-mouth goodness.

Slow cooking transforms simple ingredients into a rich, hearty meal bursting with flavor.

Succulent beef breaks down gradually, creating a luxurious sauce that clings perfectly to each strand of noodle.

Home cooks adore this straightforward dish for its minimal prep and maximum satisfaction.

The aroma fills your kitchen with warmth and nostalgia, promising a meal that feels like a loving embrace.

Weeknight dinners or lazy weekend lunches become extraordinary with this soul-satisfying recipe.

Savor every bite of this classic comfort food that brings pure culinary joy to the table.

FAQs

• What type of beef works best for this recipe?

Chuck roast is ideal because it’s a tough cut that becomes tender and flavorful when slow-cooked, making it perfect for shredding and absorbing the delicious broth.

• Can I use fresh noodles instead of frozen?

Frozen Reames egg noodles work best for this recipe as they hold up well during slow cooking and create a perfect texture. Fresh noodles might become mushy or overcook.

• Do I need to trim the fat from the chuck roast before cooking?

No need to trim the fat completely. The fat helps keep the meat moist and adds extra flavor during the long, slow cooking process.

Why Crockpot Beef and Noodles Are So Comforting

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• Versatile Treat: Perfect for holiday gatherings, cookie exchanges, gift-giving, or enjoying a cozy moment with tea and hot cocoa, these snowball cookies suit multiple occasions and moods.

Ingredients Needed for Crockpot Beef and Noodle Dinner

• Chuck Roast: A tender cut of beef perfect for slow cooking and creating rich, flavorful meat that easily shreds.

• Butter: Adds richness and helps create a smooth, silky texture to the dish.

• Beef Broth, Brown Gravy Mix, Ranch Seasoning Packet: Provides depth of flavor and creates a savory, well-seasoned cooking liquid for the meat.

• Frozen Reames Egg Noodles: Hearty noodles that absorb the delicious beef broth and add a comforting texture to the dish.

Steps for Slow Cooker Beef and Noodles

Step 1: Prepare Beef Base

Nestle the chuck roast into the slow cooker. Pour beef broth over the meat.

Sprinkle brown gravy mix and ranch seasoning across the roast. Top the meat with a pat of butter for extra richness and flavor.

Step 2: Slow Cook the Beef

Cover and set the slow cooker to low heat. Allow the beef to cook for 8 to 10 hours until the meat becomes incredibly tender and can be easily pulled apart.

Step 3: Breakdown the Meat

Using two forks, gently pull and tear the beef into succulent, bite-sized pieces. Stir the meat thoroughly to blend with the surrounding broth and seasonings.

Step 4: Add Pasta

Switch the slow cooker to high temperature. Gently introduce frozen egg noodles into the meat and liquid mixture.

Step 5: Finish Cooking

Let the noodles simmer for 1 to 1.5 hours. Stir periodically to prevent sticking and ensure even cooking.

The broth will gradually transform into a thick, luxurious sauce coating the noodles and meat.

Step 6: Serve and Enjoy

Give the beef and noodles a final gentle stir.

Ladle into warm bowls and serve immediately for a hearty, comforting meal.

Notes for Tender Crockpot Beef and Noodle Bowls

• Select a chuck roast with good marbling for maximum tenderness and rich flavor in your beef and noodles.
• Watch the broth during cooking to prevent dry meat or watery sauce; add extra broth if needed to maintain perfect consistency.
• Mix additional herbs like thyme or rosemary into the ranch and gravy mix for a more complex, layered taste profile.
• Stir noodles gently and frequently to prevent sticking and ensure even cooking throughout the crockpot.
• Prepare the dish in advance and store in refrigerator; reheat slowly to maintain the creamy sauce and tender beef texture.

Twists for Crockpot Beef and Noodle Recipes

• Low-Sodium Swap: Replace beef broth and seasoning packets with homemade herb-infused low-sodium broth and fresh herbs for a healthier version.
• Gluten-Free Option: Use gluten-free egg noodles or replace noodles with zucchini spirals and choose gluten-free seasoning packets.
• Instant Pot Rapid Version: Adapt the recipe for pressure cooking by reducing liquid and cooking time to 45-60 minutes instead of slow cooking.
• Vegetarian Alternative: Swap beef roast with portobello mushrooms or jackfruit, using vegetable broth and plant-based seasonings for a meat-free adaptation.

Pairings to Try With Beef and Noodles

Elevate Rustic Comfort: Pair this hearty Crockpot Beef and Noodles with robust, complementary flavors.

Wine Pairing – Choose Bold Reds: Cabernet Sauvignon or Malbec with their full-bodied richness perfectly match the tender beef’s deep flavors.

Veggie Companion – Roast Green Sides: Crispy roasted brussels sprouts or garlic-kissed green beans add fresh contrast and nutritional balance to the creamy, meaty dish.

Bread Accent – Soak Up Sauce: Crusty sourdough or warm garlic bread slices are ideal for capturing every delicious drop of the rich, savory broth.

Storing Crockpot Beef and Noodles Safely

• Store leftovers in an airtight container within 2 hours of cooking. Seal tightly and keep in the refrigerator for 3-4 days.
• Transfer cooled beef and noodles to freezer-safe containers or heavy-duty freezer bags. Remove excess air, label with date, and freeze for up to 3 months.
• Place portion in microwave-safe dish, add splash of beef broth to prevent dryness. Cover and heat on 50% power, stirring every 30 seconds until heated through.
• Pour leftovers into saucepan, add small amount of broth. Warm over medium-low heat, stirring frequently to prevent sticking and maintain creamy consistency.

Crockpot Beef And Noodles Recipe

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4.7 from 25 reviews

• Total Time: 9 hours 15 minutes
• Yield: 6 1x

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Description

Hearty crockpot beef and noodles deliver comfort straight from Midwestern kitchens, promising rich, tender meat melding with silky pasta. Slow-cooked perfection brings warmth and satisfaction you’ll crave on chilly evenings.

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Ingredients

Scale 1x2x3x

Main Protein:

• 2 to 3 pounds chuck roast

Liquid and Seasoning Base:

• 4 cups beef broth
• 1 packet brown gravy mix
• 1 packet ranch seasoning

Noodles and Fat:

• 24 ounces (680 grams) frozen Reames egg noodles
• 1/4 cup (4 tablespoons) butter

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Instructions

1. Nestle the chuck roast into the crockpot, strategically positioning it for optimal flavor absorption.
2. Drizzle beef broth over the roast, then sprinkle brown gravy mix and ranch seasoning to create a robust flavor profile.
3. Top the roast with butter, allowing it to slowly melt and infuse richness during cooking.
4. Secure the crockpot lid and slow-cook on low temperature for 8-10 hours until the meat becomes incredibly tender and easily separates.
5. Using two forks, meticulously shred the beef directly within the crockpot, ensuring it’s thoroughly combined with the aromatic cooking liquid.
6. Elevate the crockpot temperature to high and gently incorporate the frozen Reames egg noodles into the meat and broth mixture.
7. Allow noodles to simmer for 1-1.5 hours, periodically stirring to prevent sticking and ensure even cooking.
8. Watch as the broth transforms into a luxurious, thick sauce while the noodles reach perfect al dente consistency.
9. Give the dish a final, gentle stir to distribute ingredients evenly and serve piping hot for a comforting meal.

Notes

• Choose a well-marbled chuck roast for maximum tenderness and rich flavor in your beef and noodles.
• Let the meat rest in the crockpot broth after shredding to absorb more seasoning and moisture.
• If watching sodium intake, opt for low-sodium beef broth and reduced-sodium seasoning packets to control salt levels.
• Swap egg noodles with gluten-free alternatives like zucchini noodles or rice noodles for a celiac-friendly version.

• Prep Time: 15 minutes
• Cook Time: 9 hours (or 11 hours)
• Category: Lunch, Dinner
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 600 kcal
• Sugar: 2 g
• Sodium: 900 mg
• Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 15 g
• Trans Fat: 0.5 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 45 g
• Cholesterol: 110 mg