By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 8
485 cal · 495 min
Crock Pot Beef and Noodles
Recipe GLPRab2733a3573f06
A comforting slow-cooked beef dish where tender beef chuck roast is braised in savory broth with onions and herbs, then served over creamy mashed potatoes and egg noodles. The rich cooking liquid is ladled over the top, creating a satisfying one-dish meal perfect for family dinners.
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Ingredients
2¼ lb beef chuck roast
4 cup beef broth
1 cup onion, chopped
1 tablespoon dried parsley
2 teaspoon onion powder
salt to taste
black pepper to taste
12 ounce extra-wide egg noodles, cooked
4 cup mashed potatoes
Directions
Place the beef chuck roast in the bottom of your slow cooker.
In a bowl, combine the beef broth, chopped onion, dried parsley, onion powder, salt, and black pepper. Mix well.
Pour the broth mixture over the roast in the slow cooker. Cover and cook on low for 6 to 8 hours, until the beef is very tender and breaks apart easily with a fork.
Meanwhile, cook the egg noodles according to package directions and prepare the mashed potatoes if not already made.
To serve, create a bed of mashed potatoes on each plate and top with a portion of the cooked egg noodles.
Remove a portion of beef from the slow cooker and place it on top of the noodles. Ladle the hot cooking liquid generously over the beef, noodles, and potatoes. Serve immediately.
Comments
This is a weeknight workhorse for Charlotte families: beef chuck roast runs $4–5 per pound at any major chain, egg noodles cost pennies, and the whole dish lands under $2 per serving. The stated 495 minutes (8 hours and 15 minutes) is honest for slow-cooker cooking, though you'll spend only 15 minutes prepping; the real win is that you dump ingredients in the morning and come home to dinner. It reheats beautifully and makes excellent leftovers, and mashed potatoes are either a built-in side or a stretch—the recipe doesn't specify. One caveat: this is a set-it-and-forget-it dish that rewards a reliable slow cooker; if yours runs hot, check the meat at the six-hour mark to avoid mushiness.
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