Simple crockpot beef and noodles recipe is classic comfort food that’s packed with old fashioned goodness. Melt in your mouth beef and a rich, savory gravy is spooned over buttery noodles. It’s the perfect way to bring the family to the table on a busy weeknight. For Sunday dinner try this simple Rump Roast! Lots of old fashioned flavor!
Instructions for crockpot, instant pot, and top of the stove included.
🛒 Ingredients
- Chuck roast
- Kosher salt
- Pepper
- Oil
- Onion
- Celery
- Garlic
- Beef stock
- Guijillo chile, optional
- Butter
- Parsley
- Egg noodles
❤️ Tips
When you’ve made a recipe as many times as I have you’re bound to have some tips to make it better or easier. Here are mine-
- 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.
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.
📖 Instructions
I think making beef and noodles in the crockpot is easy as it can be but you may want to use a different method. Here are instructions for top of the stove or instant pot.
Slow cooker
- 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
You can cook this recipe in an instant pot – you’ll need the same ingredients but it’s a slightly different process. If you’ve never used an instant pot before and/or are planning to purchase one be sure to read this article on what to look for when you buy and safety precautions.
- 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.
- 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
When you’ve made a recipe as many times as I have you’re bound to have some tips to make it better or easier. Here are mine-
- 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.
❓FAQs
Have question? I have answers!
Experience Level: Easy – some cooking experience
Can you cook noodles in beef broth?
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.
Can you put uncooked noodles in soup and stews?
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.
How do you thicken up beef broth?
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.
Can you freeze homemade beef and noodles?
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.
I love old fashioned beef and noodles any time of the year! It’s hearty, delicious, and budget friendly.
🍽 Serve with
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.
🥄 Supplies
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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!
A Dutch oven lets you do SO many things! You can use it on top of the stove or in the oven as a slow cooker as well as using it normally as a stockpot. I love this enameled cast iron Dutch oven by Lodge. It will last forever!
And it’s red. 😍
☕️ Kaffeeklatsch
My mom was from the midwest and she and her siblings knew how to put comfort food on the table.
Mom would put a hunk of beef in a big pot that she’d had forever (seriously – it’s from the 1930s) and brown it on all sides. Then she’d add broth and seasoning vegetables and set it on the back of the stove to simmer for hours.
Once she got a slow cooker the simmering part became pretty effortless. She still browned the meat on all sides and I think that’s a big part of the flavor in this recipe.
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.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Simple 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.
- 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.
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.