Description
This Cozy Crockpot Beef and Noodles recipe brings together tender, melt-in-your-mouth beef and perfectly cooked noodles in a rich, savory sauce that feels like a hug in a bowl. It’s the kind of meal that makes weeknights feel special and simplifies dinner without sacrificing flavor.
Ingredients
• 2.5 lbs beef chuck roast, cut into 1-inch cubes
• 1 packet (1 oz) dry onion soup mix
• 2 cans (10.5 oz each) condensed cream of mushroom soup
• 3 cups low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 12 oz wide egg noodles, uncooked
• Salt and black pepper to taste
• Chopped fresh parsley for garnish
Instructions
Put the cubed beef chuck roast into your slow cooker.
In a separate bowl, combine the dry onion soup mix, cream of mushroom soup, beef broth, Worcestershire sauce, garlic powder, salt, and pepper.
Pour this sauce mixture over the beef.
Cook on low for 7-8 hours or on high for 4 hours until the beef is very tender.
Stir in the uncooked egg noodles, making sure they are covered by the liquid, then cook on high for 20-25 minutes until tender.
Mix everything well, taste and add more salt or pepper if needed, then serve warm topped with fresh parsley.
Notes
The 7-8 hour cooking time on low is your best bet for the most tender beef. If you’re short on time, the 4-hour high setting works, but the texture might be slightly less melt-in-your-mouth.
The noodles cook right in the sauce, so keep an eye on them during the last 10 minutes of the 20-25 minute cooking window to ensure they reach your desired tenderness without becoming mushy.
If you prefer a thicker sauce after the noodles have cooked, you can remove the lid for the last 10 minutes of cooking to allow some of the liquid to evaporate.
Always taste and adjust seasoning before serving. The dry onion soup mix can vary in saltiness, so adding salt and pepper at the end guarantees the perfect flavor balance.
- Prep Time: 20 minutes
- Cook Time: 4-8 hours + 25 minutes
- Category: Main Course
- Cuisine: American