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Cozy Crockpot Beef and Noodles – Easy Comfort Dinner

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A slow-simmered, noodle-swirled, stick-to-your-ribs comfort dinner featuring fall-apart tender chuck roast and wide egg noodles in a rich, savory broth. Perfect for cold winter nights.

Ingredients

Scale
  • 2 pounds chuck roast, cut into 2-inch cubes
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 4 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon smoked paprika
  • 4 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 2 tablespoons tomato paste
  • 12 ounces wide egg noodles
  • ½ cup heavy cream, at room temperature
  • 2 tablespoons unsalted butter
  • ¼ cup fresh parsley, chopped
  • Salt and pepper, to taste at the end

Instructions

  1. Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add beef in a single layer (work in batches if needed) and brown for 3-4 minutes per side until a deep crust forms. Transfer browned beef to slow cooker.
  2. Reduce heat to medium. Add diced onion to the same skillet and cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Sprinkle flour over onions and garlic, stirring constantly for 1 minute.
  3. Slowly pour in 1 cup of beef broth, scraping up browned bits. Simmer for 1 minute until slightly thickened. Stir in tomato paste, Worcestershire sauce, thyme, rosemary, and smoked paprika. Pour mixture over beef in slow cooker. Add remaining 3 cups broth and bay leaves. Stir gently.
  4. Cover and cook on low for 6-8 hours or on high for 4-5 hours, until beef shreds easily with a fork. About 30 minutes before serving, remove bay leaves and discard.
  5. Turn slow cooker to high. Stir in egg noodles, ensuring they are submerged. Cover and cook for 15-20 minutes, stirring once halfway, until noodles are tender but still have bite.
  6. Remove from heat. Stir in heavy cream and butter until butter melts and broth is silky. Taste and adjust seasoning with salt and pepper. Stir in most of the parsley. Serve immediately in deep bowls, garnished with remaining parsley.

Notes

Don’t rush the browning step—it creates deep flavor. Add noodles at the end to prevent mushiness. For gluten-free, use gluten-free egg noodles or rice noodles and a gluten-free flour blend. For dairy-free, use full-fat coconut milk and dairy-free butter or olive oil. Leftovers keep in the refrigerator for up to 4 days; freeze without noodles for best results.

Nutrition

Keywords: crockpot beef and noodles, slow cooker beef, comfort food, beef noodle recipe, winter dinner, easy slow cooker meal

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