Crockpot beef and noodles is a hearty slow cooker meal. It’s the perfect dinner to throw on the night before so you know you’ll have a yummy, family friendly dish ready after a busy day.

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Here’s a secret: cream of soups and I are friends.

They make everything so delicious without me having to do a ton of work.

This dish is the perfect example.

It only has a handful of ingredients.

And the prep time?

Non existent.

That’s what makes this dump and go slow cooker beef and noodles one of my favorite dinners.

It’s no work and makes a dinner we all love.

Ingredients

Here’s what you’ll need to make this recipe:

Chuck roast – Trim the excessive fat off the roast.
Condensed cream of celery soup – You can use a different cream of soup if you prefer, we just like the celery one for this.
Lipton onion soup mix – You can use your preferred brand, but again, we like Lipton soup the best.
Worcestershire sauce – Really no substitute for this delicious sauce.
Beef broth– Either regular or low sodium.
Garlic paste – You can often find this either in the fresh produce section or frozen.
Frozen egg noodles – I use the Reames brand, but you can use your preferred brand or whatever is available at your store.

How to Make

Making this slow cooker beef is so easy! The dinner practically makes itself!

To do it, add 16 ounces of beef broth, the condensed soup, onion mix, Worcestershire, and garlic paste to your slow cooker and whisk everything together.

Add the prepared chuck roast to the center of the crockpot and spoon some of the liquid over top.

Then, cover the crockpot with its lid, and cook the meat on low for 8 hours.

After 8 hours, open the crockpot carefully to avoid any hot steam and use a pair of tongs to transfer the meat to a waiting plate or platter.

Carefully pick out any obvious fat chunks attached to the meat then shred it with two forks or a pair of meat claws.

Skim any visible fat pieces out of the broth mixture in the pot, and then add the shredded beef back in.

Add all of the remaining broth, or as much as you think you’ll need for consistency, keeping in mind that the noodles will soak up liquid.

Cover and cook another 8 hours on low.

An hour before serving, add the frozen noodles to the pot- stir them to incorporate, pushing them under the liquid if necessary.

Cover again, and continue cooking on HIGH heat for the final hour.

Check the noodles for doneness before stirring and ladling the hot beef & noodles into bowls for serving.

Serve as is, or topped with a sprinkle of fresh herbs and a dollop of sour cream.

Enjoy!

Storing Leftovers

You’ll likely have enough leftovers to get another meal out of this recipe.

To store them, I put the covered bowl of the crock pot in my fridge for up to 3 days.

Then I just pop it in the crockpot on high for about an hour to reheat, adding more broth if needed.

Tips and tricks

Don’t be tempted to add more liquid in the initial cooking phase, remember the meat itself will produce a lot of juice.
During the second addition of broth, I tend to add all, or almost all of it, to stretch the meal and also because we prefer a soupier consistency.
For more of a just beef and soft noodle meal, I’d add only half of the broth.
Cream of mushroom, onion, bacon- all work well in this recipe, so use whatever you have on hand.
Want to add in some veggies to make it more of a full meal? I love stirring in some thawed frozen peas right before serving, and mushrooms go great in this too!
I like to prep this and start it right before I head to bed, and finish the second part when I get up before work. Then the noodles are ready to go when I get home, and dinner’s ready to be served an hour after that.

Other Slow Cooker Beef Recipes

Crockpot beef and noodles is one of our favorite hearty, dump and go dinners. Make it the next time you know you’ll barely have time to cook and enjoy.

Looking for other slow cooker beef recipes? Try these:

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