Tender chunks of beef and buttery egg noodles come together in our Crock Pot Beef and Noodles recipe. Total comfort food and a huge hit with the family!
One of the best things about a slow cooker is walking in after a long day and smelling dinner. Cooked for you. While you were out.
It really doesn’t matter what is in the crockpot. Your house is going to smell amazing by the time it’s done.
These Crock Pot Beef and Noodles are beyond simple to make, create the most amazing smells and flavors, and is honestly just the best comfort food to come home to.
Tender, buttery noodles, chunks of beef that’s been slow cooked until it just falls apart, a bit of butter, some Worcestershire sauce…this is just classic comfort food, if you ask me.
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Chuck Roast – You’ll need a 2-3 pound chuck roast for this recipe. There is no need to cut it into smaller pieces, it should slow cook in the crockpot long enough that it’ll be fork tender and easily shreddable!
Noodles – We love to use Pappardelle noodles when making this recipe! They’re large, wide, flat noodles that are savory and they go well with the beef!
Beef Broth – Use homemade beef broth or store bought. Either are fine! Bone broth also works well.
Seasoning – We’re keeping it very simple with Worcestershire sauce, butter, and seasoned salt. Feel free to get creative and season to your heart’s content.
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We’re keeping things super simple with that classic comfort food vibe, but you can easily customize this dish.
Add sauteed onions and mushrooms to your beef and noodles for a little more flavor.
Swap out the seasoned salt for a packet of onion soup mix.
Skip the beef broth and use a couple of cans of condensed onion soup or beef consomme.
How To Make Crock Pot Beef & Noodles:
Beef: Add your chuck roast to the slow cooker and pour the beef broth, Worcestershire sauce, and seasoned salt on top. Simple seasonings, but totally perfect in this dish.
Slow Cook: Cover and cook on high for 4 hours, or cook on low for 8 hours. Keep in mind that all slow cookers cook differently. Some run hot and some run cool. 4 and 8 hours are the general time frame, but you’ll want to slow cook until the meat is easily shredded with a fork. If your meat isn’t shredding, it’s not done cooking.
Noodles: About 20 minutes before you are done with your meat, start on the noodles. Boil a large pot of water and cook your pappardelle noodles as directed on the package.
Combine: Shred the beef, taste and add additional Worcestershire or seasoned salt. When the noodles are done, drain the water and add them to the slow cooker with the shredded beef!
Serve: Add butter to the crock pot and then toss the shredded beef and Pappardelle noodles to coat and stir everything together.
Make it a full meal by stirring in some veggies!
- Cooked Broccoli
- Cooked Carrots
- Cooked Peas
You can keep this recipe stored in an airtight container in the refrigerator for about 2 to 3 days! The texture of the noodles may not be quite the same after storing, but this recipe does reheat well.
For best results, we recommend boiling the noodles on the stove and then stirring them in with the beef.
MORE SAVORY SLOW COOKER RECIPES!
- Slow Cooker Chicken Tacos
- Crockpot French Dip Sandwich
- Crock Pot Mac and Cheese with Cream Cheese
- Crockpot Broccoli Cheese Soup
- Crockpot Chicken Noodle Soup
- Slow Cooker Chicken Wings
Slow Cooker Beef and Noodles
- 2 pounds chuck roast
- 1/2 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon seasoned salt
- 1 pound pappardelle noodles
- 1/4 cup butter room temperature
- Add the chuck roast, beef broth, Worcestershire sauce, and seasoned salt to a slow cooker. Cover and cook on low for 8 hours or high for 4 hours or until the meat easily shreds apart.
- 20 minutes before the meat is finished cooking, bring a large pot of water to a boil. Cook papperdelle according to package directions. Drain and return to pot.
- Shred the beef with 2 forks. Taste and add additional Worcestershire sauce or seasoned salt, if desired.
- Add the beef to the pot of noodles along with the butter and toss to coat, allowing the butter to melt.
- Serve hot.
Tips & Notes:
This recipe was originally published in February 2016. It was updated with new photos in July 2022. Original photo below.