Crockpot Beef and Noodles

Crockpot Beef and Noodles with fork-tender chuck roast and a thick savory gravy, simmered hands-off on low. Sear-first technique gives deep flavor, then the sauce is finished and served over soft egg noodles.

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Prep Time 25

Cook Time 7

Total Time 7

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Beef and gravy

2 lb beef chuck roast
1 tsp kosher salt
0.5 tsp black pepper
2 tbsp olive oil
1 yellow onion
3 cloves garlic
3 cup beef broth
2 tbsp Worcestershire sauce
1 tsp dried thyme
3 tbsp cornstarch
3 tbsp water

Noodles

12 oz egg noodles
2 tbsp fresh parsley for serving

Equipment

1 cast iron skillet
1 Dutch oven

Method

Season and sear the beef

Season the beef chunks with kosher salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear the beef for 4–5 minutes, until browned on all sides.

Slow-cook

Transfer the beef to the crockpot along with diced yellow onion, minced garlic, beef broth, Worcestershire sauce, and dried thyme. Cover and cook on low for 7–8 hours, or until the beef is fork-tender.

Thicken the gravy

Stir the cornstarch slurry into the crockpot and cook on high for 15–20 minutes, until the sauce thickens. Keep it covered between stirs to maintain steady heat.

Cook and serve

Meanwhile, cook the egg noodles according to package directions and drain. Serve the beef and gravy over the egg noodles, garnished with fresh parsley.

Notes

For the richest gravy, don’t skip the sear step—browning adds flavor that shows up in the final sauce. Store leftovers covered in the refrigerator up to 4 days; reheat gently in a covered pot to prevent the gravy from breaking. Freezing: freeze beef and gravy (without noodles) up to 2 months, then cook fresh noodles to serve. For a lower-carb swap, use wide egg-free noodles or shirataki noodles and add to the bowl just before serving.