For other Sunday dinner ideas try this simple rump roast or Mississippi pot roast! Lots of old fashioned flavor!
❤️ Why you'll love this recipe
Crockpot beef and noodles is an easy recipe with lots of old fashioned goodness. I've included instructions for slow cooker, instant pot, and top of the stove to keep it as easy for you as possible!
🧾 Ingredients
- The guijillo chile adds a little spiciness but is totally optional.
- Egg noodles are traditional but use what you have.
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
Slow cooker
- Season both sides of chuck roast with salt & pepper, rubbing it in gently.
- Heat oil in a large skillet until popping. Add roast.
- Brown for 3 minutes, turn, and brown the other side.
- Remove from heat and add remaining ingredients except pasta, 1 cup beef stock, and butter to the slow cooker. Cover crock pot and cook on low for 8 - 10 hours.
I think making beef and noodles in the crockpot is easy as it can be. but you may want to use one of the methods below.
Instant pot
You'll need the same ingredients but it's a slightly different process.
- Turn the instant pot on high and add the oil.
- Cube the roast in bite sized pieces and season it as in the recipe.
- When the oil is hot add half of the beef cubes to the pot and sear on each side.
- Remove the meat from the pot to a large plate. Repeat the process with the rest of the seasoned beef cubes and then remove them to the plate.
- Add about 1/4 cup of the beef broth to the pot and use a wooden spatula to scrape any browned bits from the bottom of the pot.
- Turn off.
- Add the beef, onion, garlic, celery, and guijillo pepper.
- Place the lid on the pot and set the valve to seal.
- Cook on manual high pressure for 45 minutes.
- When the timer is up, allow the instant pot to use natural pressure release - don't open the seal!!- for 10 minutes. Once 10 minutes is up, open the seal to manually release any pressure that is left.
- Cooke the noodles as directed in the recipe.
Top of the stove
There's something to be said for just making this old fashioned favorite the traditional way - on top of the stove. It's not much different than in a slow cooker - here's how -
- You'll need a heavy Dutch oven with a lid.
- Season the meat as in the recipe then brown it in the oil in the Dutch oven.
- Add the broth, onion, celery, guijillo chile, and garlic.
- Simmer on low heat for about 1-1/2 hours on top of the stove.
- Cook the noodles as directed in the recipe.
💭 Tips
Top Tip: You can thicken the gravy by pouring it into a saucepan and stirring in 2 tablespoons of cornstarch that has been blended with 1/4 cup cold water. Simmer until thick.
- Browning the meat gives it a more robust flavor and adds some texture. You can skip that step if you must but I don't recommend it. Without the browning step the recipe is pretty average. Once you brown that beef though - WOW.
- I add part of the beef broth to the water I cook the egg noodles in because it gives them that "second day" flavor. You know, things like this are always better on the second day because they've had time for the flavors to blend? Well this speeds that process up.
- It's not in the recipe but add a whole carrot to the meat while it's cooking and fish it out (or mash it into the gravy) before serving. The carrot adds sweetness and a little nutritional boost.
- Crockpot beef and noodles can be kept in the refrigerator for 3-4 days. You can freeze the meat and stock but the noodles are likely to get mushy.
👩🏻🍳 FAQs
Have question? I have answers!
Yes you can. I think cooking them in all beef broth is a little too much for this recipe so I used part water but you can cook them in just beef broth if you like.
You can but I think that the texture suffers and it tends to make the soup broth or meat gravy starchy. I don't recommend it.
Make a slurry (basically a blended goop) from either cold water and 2 tablespoons cornstarch OR hot broth and 4 tablespoons flour. Whisk until smooth and completely combined.
Yes you can but you should be aware that the noodles may get a little mushy when you reheat the dish. If you know you are going to freeze leftovers keep the noodles out of it.
🍽 Related recipes
Being from Texas we eat a lot of beef! Here are some more recipes you'll love!
- Beef Tips and Gravy is a classic comfort food has been warming hungry bellies for decades.The whole family will love this updated version with a lighter gravy and a little punch from poblano and guijillo chiles.
- Swiss Steak may have been a big part of your childhood - it certainly was mine! It’s an easy recipe for an old fashioned favorite that can be made in an oven or slow cooker - and is great for using a budget cut of beef.
- Slow Cooker Pot Roast with Jalapeno Cheese Grits is addictive -- when you pair that tender, falling apart beef with the creamy, jalapeno cheese grits you won’t need to call the family to dinner more than once. Not only does it make the whole house smell like Sunday at Gramma’s — it tastes amazing.
What’s new? Check out my Restless Chipotle & Co. Store on Amazon where you'll find all kinds of nostalgic goodness! Thanks so much for being a part of Restless Chipotle!
I like to serve this dish with green beans and a plateful of steamy, buttery biscuits. It's just right for those evenings when you want to linger over dinner and just enjoy being together.
Related recipes
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Crockpot Beef and Noodles
Print Add to CollectionEquipment Needed
Ingredients
- 2 1/2 pounds chuck roast
- 1 1/2 teaspoons kosher salt
- 1 teaspoon coarsely ground pepper
- 3 tablespoons oil
- 1 cup onion, diced
- 2 cups beef stock, divided use
- 2 teaspoons garlic, minced
- 2 stalks celery
- 1 guijillo chile pepper, dried - optional
- 2 cups water
- 16 ounces egg noodles
- 1/2 cup butter, divided use
- Parsley
Instructions
- Season both sides of chuck roast with salt & pepper, rubbing it in gently.
- Heat oil in a large skillet until popping.
- Add roast.
- Brown for 3 minutes, turn, and brown the other side.
- Remove from heat.
- Oil the inside of your slow cooker.
- Add the onion, celery, and garlic.
- Transfer the roast to the slow cooker.
- Pour 1 cup of the beef broth into the cooker.
- Add the guijillo pepper if you are using it.
- Cover crock pot and cook on low for 8 - 10 hours.
- Remove the celery and shred the meat with two forks about 30 minutes before cooking time is over.
- Replace the cover to the slow cooker.
- About 10 minutes before you are ready to serve dinner bring 2 cups of water and the remaining beef broth to a boil in a large pot.
- Add the 1/4 cup butter and the egg noodles.
- Cook until tender.
- Drain and stir in the remaining butter.
- Serve the beef over the noodles.
- Sprinkle with parsley before serving.
Instant Pot
- Turn the instant pot on high and add the oil.
- Cube the beef and season it as in the recipe. When the oil is hot add half of the beef cubes to the pot and sear on each side.
- Remove the beef from the pot to a large plate. Repeat the process with the rest of the seasoned beef cubes and then remove them to the plate.
- Add about 1/4 Cup of the beef broth to the instant pot and use a wooden spatula to scrape any browned bits from the bottom of the pot. Turn the Instant Pot off.
- Add the beef, onion, garlic, celery, and guijillo pepper to the instant pot. Place the lid on the pot and set the valve to seal.
- Cook on manual high pressure for 45 minutes. When the timer is up, allow the instant pot to natural pressure release - don't open the seal!!- for 10 minutes. Once 10 minutes is up, open the seal to manually release any pressure that is left.Cook the noodles as directed in the recipe.
Stove Top Instructions
- Season the meat as in the recipe then brown it in the oil in a Dutch oven.
- Add the broth, onion, celery, guijillo chile, and garlic. Simmer, covered, on low heat for about 1-1/2 hours on top of the stove.
- Cook the noodles as directed in the recipe.
Notes
- Browning the meat gives it a more robust flavor and adds some texture. You can skip that step if you must but I don't recommend it. Without the browning step the recipe is pretty average. Once you brown that beef though - WOW.
- I add part of the beef broth to the water I cook the egg noodles in because it gives them that "second day" flavor. You know, things like this are always better on the second day because they've had time for the flavors to blend? Well this speeds that process up.
- Use 10 ounces frozen seasoning mix instead of onions and celery to save time.
- It's not in the recipe but add a whole carrot to the meat while it's cooking and fish it out (or mash it into the gravy) before serving. The carrot adds sweetness and a little nutritional boost to the dish.
Nutrition
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We'll never share your email or send you spam. Pinkie swear.First published June 22, 2018. Last updated September 3, 2020 to add step by step images and ingredient image.
Laila Soubra
Looks so good. Good comfort food.
Deb Leonard
What can be substituted for the guijillio pepper?
Marye Audet
Deb you don't need anything if you don't want. It just adds a little ping of heat plus sweet.
Shelly
Hmmmm one of my favorite childhood meals, and crock pot easy. Thank you Marye!
Marye Audet
🙂 It's so good. And I love that it smells so great while it's cooking.