Crock Pot Beef and Egg Noodles With Gravy

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My Crock pot beef and egg noodles fixes two things everyone else gets wrong. Our beef is flavorful and fall apart tender, and the noodles are never undercooked.

a wooden spoon lifting out crock pot beef and egg noodles in a creamy gravy.

I love crock pot recipes that cook while I'm at work all day. Some of my favorites are pork chops and stuffing, slow cooker chicken pot pie, and cajun pasta. My newest creation is this crock pot beef and egg noodles. After a quick sear, the crock pot does all the heavy lifting! This smells amazing and tastes way more difficult than it actually is.

Why Our Recipes Is the Best: A Sprinkle of Food Science

We Sear the Beef: Browning the beef gives you flavor you just can't get with the crock pot alone. Bonus: You get tasty brown fond to add to your sauce.
We Use the Umami Trifecta: Worcestershire sauce, tomato paste, and Better Than Bouillon make this so flavorful.
We Cook It On Low: Cooking chuck low and slow allows its collagen to convert to gelatin for super tender meat and a silky gravy.

Ingredient Notes and Shopping Tips

ingredients including chuck roast, better than bouillon, brown gravy mix, egg noodles, onion, heavy cream, and garlic.

Beef Roast: I like Chuck roast. Look for one with good marbling as fat=flavor. I also prefer boneless as it's easier to cut.
- Substitute: Bottom round roast is leaner.
Noodles: When testing this recipe we found that dried egg noodles perform better than frozen. Frozen noodles were more likely to get gummy and overcooked.
Heavy Cream: You could also get away with half or half. Or leave the dairy out and whisk in a cornstarch slurry for a less rich gravy.
Tomato Paste: Buy it in the tube if possible. It's easier to save leftovers for another recipe this way.

a four image collage showing how to sear a chuck roast and how to assemble noodles, broth, onions, and thyme in the slow cooker.

Troubleshooting and Tips: Steal My Culinary School Secrets

Noodles Are Overcooked: Cook until just al dente as they'll continue cooking in the warm liquid even after the slow cooker is turned off. Avoid letting this recipe sit on keep warm as well.
Cream Curdles: Don't skip warming it or at least letting it sit out for a few minutes. Cold cream is more likely to curdle when hitting hot liquid all at once.
Roast Didn't Sear: Make sure your pan is hot and your oil is shimmering before you add it. Also, don't forget to pat it dry so it doesn't steam.
Roast Is Tough: Contrary to popular belief tough roasts are usually underdone not overdone. 160-180 is the sweet spot for tender not mushy beef. Each roast and slow cooker varies so yours may need more or less time than mine.

Can I Cook the Roast From Frozen?

NO! This can leave meat in the temperature danger zone of 40 to 140 degrees too long. If your meat is frozen thaw it first.

Can I Cook This On High?

Technically yes, but we prefer it on low. High heat can overcook the outside and dry it out.