Crockpot Beef and Noodles
Tender beef chuck in a glossy onion and mushroom gravy, served over wide egg noodles. Tips on texture, thickening the gravy and keeping the noodles from going soggy.
Few weeknight dinners feel as comforting as beef and noodles. This slow cooker version turns a tough cut of beef into fork-tender pieces that rest in a rich gravy built from onions, mushrooms and beef broth. The house fills with a deep, savory aroma while the meat cooks, and the result tastes like it took far more work than it did.
If your regular rotation includes ground beef skillets and Tex-Mex dinners, this recipe is a cozy change of pace. It needs only a short stint at the stove before the slow cooker takes over. Read on for tips on choosing the beef, building a deep gravy, thickening it properly and serving the noodles so they stay tender.
Why Chuck Roast Is the Right Cut
Beef chuck is a tough cut packed with connective tissue, and that is exactly what makes it ideal for the slow cooker. Long, gentle cooking gives that tissue time to break down, so the meat turns tender and shreds easily instead of staying chewy. Quick-cooking cuts belong in a hot pan, not in a pot that simmers all day, so stick with chuck here.
Cut the beef into evenly sized chunks so the pieces cook at the same rate. Before searing, toss them in flour seasoned with salt and pepper. That light coating helps the beef brown nicely and gives the finished gravy a little body.
Building a Deep, Savory Gravy
Browning makes a bigger difference than it might seem. Sear the beef in batches so the pieces have room in the skillet. Crowded meat steams instead of browning, and you lose the rich flavor that carries through the whole dish. Once the beef is out, pour in a little broth and scrape up the browned bits with a wooden spoon. Those bits are concentrated flavor, and they belong in the gravy.
Tomato paste, smoked paprika, thyme, Worcestershire sauce and apple cider vinegar round out the flavor. Whisk the tomato paste into part of the broth before adding it so it dissolves smoothly. Taste near the end and adjust the salt and pepper, because broth and Worcestershire sauce vary in saltiness from brand to brand.
Thickening the Gravy and Cooking the Noodles
Cornstarch only thickens when the liquid reaches a simmer, so the gravy needs time on the higher setting after you stir it in. Whisk the cornstarch into cold water first. Added straight to hot liquid, it clumps and leaves lumps you cannot whisk out. You are looking for a glossy gravy that coats a spoon, so give it time to bubble before deciding it needs anything else.
Cook the noodles separately and add them only at serving time. Noodles left in the slow cooker for hours absorb too much liquid and turn soft. Salt the cooking water well, drain thoroughly and spoon the noodles into bowls before ladling the beef and gravy over the top. Stir in the butter and parsley just before serving for a silky, fresh finish.
Frequently Asked Questions
Why is chuck roast the best cut for this recipe?
Chuck roast is full of connective tissue, which breaks down during long, low cooking. That breakdown is why the beef turns fork-tender and shreds easily. Leaner cuts are better suited to quick cooking, so the slow cooker works best with chuck.
Why is my gravy thin or lumpy?
Cornstarch needs to reach a simmer to thicken, so make sure the gravy is bubbling after you stir in the cornstarch slurry. Whisking the cornstarch into cold water first prevents clumps. If the gravy looks dull or runny, let it cook a little longer on the higher setting until it turns glossy.
Can I cook the noodles in the slow cooker?
It is better to cook them separately. Noodles left in the slow cooker for hours absorb too much liquid and turn soft. Boil them in a large pot of well-salted water until tender, drain well, and add them to bowls just before ladling the beef and gravy on top.
Recipe
Crockpot Beef and Noodles
Chunks of beef chuck braise for 8 hours in a rich onion, mushroom and beef broth gravy, then get thickened with cornstarch and served over wide egg noodles. The result is tender beef in a glossy brown gravy over noodles.
- Course
- Main Course
- Cuisine
- American
- Difficulty
- Easy
- Servings
- 6 servings
- Prep time
- 20 mins
- Cook time
- 8 hr 33 mins
- Total time
- 8 hr 45 mins
- Calories
- 790 kcal
Ingredients
For the beef and gravy
For the noodles and garnish
Instructions
Prep the beef
Pat the beef chunks dry with paper towels. Toss them in a large bowl with the flour, 1 tsp salt and 1/2 tsp black pepper until evenly coated.
Thinly slice the onion, slice the mushrooms and mince the garlic. Whisk the tomato paste into 3/4 cup of the beef broth until smooth.
Sear the beef
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add half the beef in a single layer and sear for about 5 minutes, turning as needed, until browned on most sides. Transfer to a 6-quart slow cooker. Repeat with the remaining beef.
Pour 1/2 cup of the remaining beef broth into the hot skillet and scrape up the browned bits with a wooden spoon. Pour the liquid into the slow cooker.
Slow cook
Add the onion, mushrooms and garlic to the slow cooker. Stir in the tomato paste mixture, the rest of the beef broth, Worcestershire sauce, smoked paprika, thyme, bay leaves and apple cider vinegar. Cover and cook on LOW for 8 hours, until the beef is fork-tender.
Thicken the gravy
Remove and discard the bay leaves. Switch the slow cooker to HIGH. Whisk the cornstarch with the cold water until smooth, then stir it into the gravy. Cover and cook for 15 minutes, until the gravy is glossy and thickened.
Cook the noodles
While the gravy thickens, bring a large pot of water to a boil and add 1 tbsp salt. Cook the wide egg noodles for 8 minutes, or until tender. Drain well.
Finish and serve
Stir the butter and chopped parsley into the gravy until the butter melts. Taste and adjust the salt and pepper. Spoon the noodles into a serving bowl, ladle the beef and gravy over them and serve warm.
Notes
- Chuck roast is a tough cut full of connective tissue. Cooking it on LOW for about 8 hours gives that tissue time to break down, which is why the beef turns tender and shreds easily.
- Cornstarch thickens only when the liquid reaches a simmer, so stir the slurry in and cook on HIGH until the gravy bubbles and turns glossy. Whisk the slurry in cold water first to keep it from clumping.
- Cook the noodles separately and add them at serving time. Noodles left in the slow cooker for hours absorb too much liquid and turn soft.
Recipe: https://dishwhisperer.com/crockpot-beef-and-noodles/
