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Crockpot Beef and Noodles

Crockpot Beef and Noodles delivers tender, slow-cooked beef in a rich savory gravy, finished with a cornstarch slurry for a silky thickness. Serve it over soft egg noodles for hands-off comfort with deep flavor from thyme, Worcestershire, and garlic.
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Prep Time 25 minutes
Cook Time 7 hours 45 minutes
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

beef chuck roast
  • 2 lb beef chuck roast, cut into chunks
kosher salt
  • 1 tsp kosher salt
black pepper
  • 0.5 tsp black pepper
olive oil
  • 2 tbsp olive oil
yellow onion
  • 1 small yellow onion, diced
garlic
  • 3 cloves garlic, minced
beef broth
  • 3 cup beef broth
Worcestershire sauce
  • 2 tbsp Worcestershire sauce
dried thyme
  • 1 tsp dried thyme
cornstarch slurry
  • 3 tbsp cornstarch mixed with water
  • 3 tbsp water
egg noodles
  • 12 oz egg noodles
fresh parsley
  • 2 tbsp fresh parsley, chopped, for serving

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown the beef
  1. Season the beef chunks with kosher salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear the beef for 4–5 minutes, until browned on all sides.
Slow-cook the gravy
  1. Transfer the seared beef to the crockpot with the diced onion, minced garlic, beef broth, Worcestershire sauce, and dried thyme. Cover and cook on low for 7–8 hours, or until the beef is fork-tender.
Thicken and finish
  1. Stir in the cornstarch slurry (cornstarch mixed with water) and cook on high for 15–20 minutes, until the sauce thickens.
  2. Meanwhile, cook the egg noodles according to package directions and drain, until tender yet springy.
Serve
  1. Serve the beef and gravy over the egg noodles, garnished with fresh parsley.

Notes

For the best gravy thickness, stir the cornstarch slurry in thoroughly before turning the crockpot to high. Store leftovers in the refrigerator up to 3–4 days; reheat gently to avoid breaking the noodles. Freezing is yes for the beef and gravy (without noodles) up to 2–3 months, then thaw and warm before serving. For a lighter option, use low-sodium beef broth to control salt while keeping the same slow-cooked texture.