Kitchen notes · a little help before you start
Crock Pot Beef and Noodles
Crock Pot Beef and Noodles is made with beef roast, low sodium beef broth, and dry egg noodles.
- Prep
- 10 min
- Cook
- 375 min
- Total
- 385 min
- Original yield
- Serves 4
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Check when to cover
Follow the covered and uncovered stages in their stated order.
2. Shred at the stated step
Keep shredding in the order given by the method.
3. Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
Get to know the ingredients
beef roast (blade, sirloin or round recommended*)
In the method: Cut roast into 3 even pieces and roast in a 3-4 quart slow cooker.
low sodium beef broth
In the method: Add broth, Italian seasoning, salt, pepper and sage.
Italian seasoning
In the method: Add broth, Italian seasoning, salt, pepper and sage.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 lb beef roast (blade, sirloin or round recommended*)Ingredient note
Source: 1 cup low sodium beef brothIngredient note
Source: 1 teaspoon Italian seasoningIngredient note
Source: 1 teaspoon saltIngredient note
Source: ¼ teaspoon black pepperIngredient note
Source: ¼ teaspoon dried sageIngredient note
Source: ¾ cup heavy creamIngredient note
Source: 2 tablespoons corn starchIngredient note
Source: 3 cups dry egg noodles
How to make it
0 of 6 steps completeMake room for Crock Pot Beef and Noodles
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Stir the cooked noodles and the shredded beef into the slow cooker with the sauce.
A little more help as you go
Choose the cooking schedule
Check the slow-cooker setting and timing before deciding when to start.
Prepare the whisked mixture
Keep the whisking step in its stated place in the preparation.
A few questions you might have
What should I prepare first?
Set out the slow cooker, crockpot, and pot. Start with this step: Cut roast into 3 even pieces and roast in a 3-4 quart slow cooker.
Which preparation step should I plan for?
Follow the covered and uncovered stages in their stated order.
What check should I look for as it cooks?
Cook for 15-20 minutes until slightly thickened.
Is there another preparation step to plan for?
Check the slow-cooker setting and timing before deciding when to start.
Additional recipe notes
*You can use a fattier roast like blade or chuck for the most tender and juicy beef, but since we’re using the cooking liquid as part of our sauce I prefer to choose a lean roast like sirloin or round so my sauce isn’t too fatty. **The original recipe had the egg noodles cooked right in the sauce. You can do this if you like, but I find the results are less consistent. If you wish to cook the noodles in the slow cooker, add with the cream in step 4.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
