Crockpot Creamy Beef and Noodles
I was a teacher and a reading specialist in Palm Beach County working at various schools all throughout my county for many years! Now, Palm Beach County is in South Florida and school starts much earlier than in the northern states! So, right about NOW I would be searching up recipes to make when my family would be preparing for back to school (my kids and me!) Because this is the toughest time getting back into the routine of things and signing the zillions of school forms that come home the first week of school, arranging school drop off and pick up, and then on top of it, me worrying about all the same things as a teacher for my students!! So, this is where I shine! I KNOW parents need the best time-saving crockpot meals and easy to prep casseroles and bakes so I LOVE sharing these recipes. THIS Crockpot Creamy Beef and Noodles is what I would make at least once a week! Because I can leave the house early in the morning, plug in the crockpot, and it can cook all day and when I get home the only thing I have to do is boil egg noodles and mix mix! If you loved my viral Creamy Beef and Noodles, you’re going to be obsessed with this easy Crockpot version! Instead of ground beef, we’re using chuck roast that slow cooks all day in the most savory, rich gravy, then gets tossed with hearty wide egg noodles for the ultimate comfort food dinner. It’s the perfect throw-it-in-the-crockpot meal for busy back-to-school nights, workdays, or anytime you want a homemade dinner with hardly any effort.
Im working on a new back to school series with all my best quick and easy dinners, casseroles, and crockpot meals! Here’s a few that Ive already chosen because they are ridiculously delicious and ridiculously easy to make! Last year my crockpot creamy chicken and noodles went wildly viral for a reason. So thats number one on my list. Mississippi crockpot roast is another fan favorite. And finally no beginning of the school year is complete is without my easy, creamy, chicken and French onion casserole!
Melissa’s Tips!
• Chuck roast gives you the most tender beef, but stew meat works too.
• Go easy on the salt because the soup mix, gravy mix, and beef base are already salty.
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• Cook the noodles separately and stir them in right before serving.
• The heavy cream is optional, but it makes the gravy extra rich and creamy.
• If the gravy gets too thick, add a splash of warm beef broth or water.
Want Extra Gravy??
Whisk together 1 cup hot water, Better Than Bouillon (I usually use the beef base for a richer flavor, but chicken base works too), and 1 tablespoon cornstarch until smooth. Stir it into the crockpot after shredding the chicken and let it cook for a few minutes until thickened. It’s an easy way to make the recipe extra saucy!
🤔 Common Questions
Yes! Use 1½–2 pounds of beef stew meat and follow the recipe the same way.
No. The gravy will still be rich and delicious without it. The cream just gives it an extra silky finish.
I recommend boiling the noodles separately. Adding them directly to the Crockpot can make them mushy and cause them to soak up too much of the gravy.
Crockpot Creamy Beef and Noodles
Ingredients
Method
- Pat the chuck roast completely dry with paper towels. Cut it into several large chunks like I did, or leave it whole.
- Season the beef on all sides with the garlic powder, onion powder, paprika, dried snipped chives, freshly cracked black pepper, and a small amount of salt. Go lightly with the salt because the beef base, soup mix, and gravy mix already contain plenty of seasoning.
- Add the tomato paste and Better Than Bouillon Beef Base directly onto the seasoned chuck roast.
- Rub everything all over the beef, making sure every side is coated in all that savory flavor.
- Place the seasoned chuck roast into the Crockpot.
- Sprinkle the Lipton Beefy Onion Soup Mix and McCormick Brown Gravy Mix over the beef. Dump the entire can of Campbell’s Golden Mushroom Soup into the Crockpot and a few shakes of Worcestershire sauce!
- Add the diced yellow onion
- Pour in 2 cups of water.
- Cover the Crockpot and cook on HIGH for 5–6 hours or on LOW for 8–9 hours. Chose the low option if your going to be out of the house at work!
- The beef is ready when it is completely tender and easily pulls apart with two forks.
- Use two forks to shred the chuck roast directly in the Crockpot.
- Remove any large pieces of fat if you want, but I never do!! Then stir the shredded beef into the rich gravy until everything is combined.
- Stir in ⅓ cup of heavy cream, if using.
- The heavy cream is optional, but it gives the gravy an extra rich, silky, and creamy finish.
- Bring a large pot of water to a boil.
- Cook the wide egg noodles according to the package directions. Drain the noodles well, but do not rinse them.
- Add the cooked egg noodles directly to the Crockpot.
- Gently toss the noodles with the shredded beef and gravy until everything is completely coated.
- Serve immediately with plenty of freshly grated Pecorino Romano cheese, if desired.
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Nutrition
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Store leftover Crockpot Creamy Beef and Noodles in an airtight container in the refrigerator for up to 3–4 days.
The noodles will continue soaking up some of the gravy as they sit, so add a splash of beef broth, water, or heavy cream when reheating.
Reheat individual portions in the microwave until hot, stirring halfway through. You can also warm the beef and noodles in a saucepan over medium-low heat, stirring occasionally.
My family loved this!