Crock Pot Beef and Noodles is the kind of hearty, homemade dinner that makes the whole house smell incredible all day long. This easy slow cooker beef and noodles recipe skips the canned soup shortcut and builds a rich, savory au jus gravy from scratch — with barely 15 minutes of hands-on prep. The noodles cook separately and get stirred in right at the end, so they stay perfectly tender every single time.
If you’re looking for more slow cooker recipes, try my Slow Cooker Buffalo Chicken Sloppy Joes and Slow Cooker Spiced Apple Cider.
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Why this Crock Pot Beef and Noodles Recipe is a Keeper
This slow cooker beef and noodles recipe checks every box for a weeknight dinner that feels like a special occasion without any extra effort.
- No cream-of-mushroom shortcut: The savory au jus gravy is built from real ingredients, giving you a cleaner, richer sauce that tastes like it simmered all day — because it did.
- Hands-on time under 15 minutes: You spend less than 15 minutes prepping, then the slow cooker does all the heavy lifting.
- Tender noodles, every time: Cooking the noodles separately and stirring them in at the end means they stay perfectly al dente, never mushy.
- Simple, family-friendly ingredients: Everything on the list is easy to find and budget-friendly, making beef and noodles in a slow cooker a recipe you’ll return to again and again.
Can I Use a Different Cut of Beef for Crock Pot Beef and Noodles?
Absolutely — beef stew meat works beautifully here, but it’s not your only option. Chuck roast is my top pick if you want to swap in something you already have on hand; just cut it into one-to-two-inch chunks before adding it to the slow cooker. Beef tips and noodles in a crock pot also turn out wonderfully with sirloin tips, which are a bit leaner but still get tender with a long, slow cook.
I’d steer clear of very lean cuts like eye of round, since they can turn tough rather than tender over extended cook times. The key is choosing a cut with enough connective tissue or marbling to break down into that rich, fall-apart texture you’re after.
Pro Tip for Slow Cooker Beef and Noodles
Don’t add the noodles to the slow cooker too early. Cook them separately on the stovetop and stir them in right before serving — this is the single biggest step you can take to keep them perfectly tender instead of gummy and overcooked.
Beef Noodle Ingredient Notes
You only need a handful of simple ingredients to make this recipe shine — here’s what to know before you start.
This is an overview of key ingredients. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Beef stew meat: Pre-cut stew meat saves time, but chuck roast cut into 1-to-2-inch pieces works just as well and is often more affordable.
- Au jus gravy mix: This one packet does a lot of heavy lifting, adding a deep, savory flavor without any cream-of-mushroom soup in sight. Look for it near the gravy packets at your grocery store.
- Beef broth: Use a good-quality broth here since it’s the backbone of the sauce — low-sodium works great if you want to control the salt level.
- Salt and pepper: Try my House Seasoning Blend in place of plain salt and pepper whenever you want a little extra depth — it’s a simple swap that makes a noticeable difference.
- Wide egg noodles: These hold up beautifully to the rich gravy; cook them just to al dente since they’ll absorb a bit more liquid once you stir them in.
- Cornstarch: Completely optional, but a quick slurry stirred in during the last 30 minutes will give you a thicker, creamier gravy if that’s your preference.
Recipe Variations and Substitutions for My Beef Recipe
This recipe is wonderfully flexible — here are a few easy ways to make it your own.
➡️ Swap the beef cut — Chuck roast cut into chunks works just as well as stew meat for beef tip and noodles in a crock pot, and sirloin tips are a great leaner option for beef and noodles in a slow cooker.
➡️ Use a different pasta — Wide egg noodles are classic, but rotini, pappardelle, or even mashed potatoes make a great base for the au jus gravy.
➡️ Add vegetables — Stir in sliced mushrooms, baby carrots, or diced celery at the start of cook time for a heartier one-pot meal.
➡️ Make it gluten-free — Use a gluten-free au jus packet and swap in your favorite gluten-free pasta to keep the dish accessible for everyone at the table.
➡️ Boost the gravy — A splash of Worcestershire sauce or a teaspoon of soy sauce stirred in at the beginning adds a deeper, savory backbone to the broth.
Tools to Make this Crockpot Beef and Noodles Recipe
You don’t need a lot of gear to pull this recipe together, but a few key pieces make the process much smoother.
- Slow Cooker — A six-quart slow cooker gives the beef enough room to cook evenly without crowding.
- Large Pot — You’ll need this to boil the egg noodles separately on the stovetop right before serving.
- Measuring Cups — Accurate liquid measurements keep the gravy ratio just right.
- Measuring Spoons — Handy for the salt, pepper, and optional cornstarch slurry.
- Cutting Board — A sturdy board makes quick work of chopping the onion and mincing the garlic.
- Knife Set — A sharp chef’s knife is all you need for the minimal prep here.
- Wooden Spoon — Perfect for stirring everything together in the slow cooker without scratching the insert.
How to Make Crock Pot Beef and Noodles
This beef and noodles slow cooker recipe comes together in just a few simple stages — most of the work happens while you’re off doing other things.
These are just highlights. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Layer the beef, seasonings, onion, garlic, and au jus mix in the slow cooker, then pour in the water and broth and stir to combine.
- Cook on low for six to eight hours or on high for three to four hours, until the beef is completely fork-tender and falling apart.
- Thicken the gravy during the last 30 minutes by stirring in a quick cornstarch slurry if you prefer a heartier sauce.
- Boil the egg noodles separately according to package directions, then drain them well.
- Stir the cooked noodles into the slow cooker until every strand is coated in that savory au jus gravy, then serve right away.
Prep Ahead and Short Cut Tips
Getting a head start on this recipe makes busy weeknights even easier. Here are a few ways to prep ahead and save yourself time
➡️ Chop the onion and garlic: Mince the garlic and dice the onion up to three days in advance and store them in an airtight container in the refrigerator.
➡️ Assemble the slow cooker insert: Layer the beef, seasonings, onion, garlic, and au jus mix right in the slow cooker insert the night before. Cover and refrigerate overnight, then pull it out in the morning, add the liquids, and start cooking.
➡️ Mix the cornstarch slurry ahead: If you plan to thicken the gravy, pre-measure the cornstarch into a small bowl so it’s ready to whisk with cold water when the time comes.
➡️ Freeze the beef: You can freeze the raw beef stew meat with the dry seasonings and au jus mix in a zip-top freezer bag for up to three months. Thaw it overnight in the refrigerator before adding it to the slow cooker with the liquids.
Alternate Cooking Methods
If you don’t want to use the slow cooker, you can make this beef and noodles recipe in a Dutch oven on the stovetop or in the oven instead.
- Make it in a Dutch oven: Combine the beef, onion, garlic, salt, pepper, au jus mix, water, and broth in a large Dutch oven. Bring to a simmer over medium heat, then cover and cook on low heat for 2–2½ hours, until the beef is fork-tender. Stir in the cooked noodles just before serving.
- Bake it in the oven: Preheat your oven to 325°F. Add all of the ingredients except the noodles to a large oven-safe pot or Dutch oven, cover tightly with a lid or foil, and bake for 2½–3 hours until the beef is tender. Cook the noodles separately and stir them in right before serving.
- Use an Instant Pot: Add the beef, onion, garlic, seasonings, au jus mix, water, and broth to the Instant Pot. Cook on high pressure for 35 minutes, then allow a 15-minute natural release before opening the lid. Stir in separately cooked egg noodles and serve
Can I Cook the Egg Noodles Directly in the Slow Cooker Instead of Boiling Them Separately?
Technically yes, but I don’t recommend it for this recipe. When you add dry egg noodles directly to the slow cooker, they absorb a lot of the liquid and can turn mushy or gummy very quickly. The slow cooker’s gentle, moist heat doesn’t give you the same control as a pot of boiling water.
Boiling the noodles separately takes only about 10 minutes and gives you perfectly tender noodles every time. You can cook them right at the end of the slow cooker time, so it’s easy to time everything together.
If you really want to skip the extra pot, you can add the dry noodles to the slow cooker during the last 30 minutes on high heat. You’ll need to add an extra half cup of broth or water to give them enough liquid to absorb.
Just keep a close eye on them — they can go from undercooked to overdone faster than you’d expect in a slow cooker.
How to Store, Reheat, and Use Leftovers
- Storing: Let the beef and noodles cool completely, then transfer to an airtight container and refrigerate for up to four days. Keep in mind the noodles will continue to absorb the gravy as they sit, so the leftovers will be thicker the next day.
- Reheating: Reheat individual portions in the microwave in 60-second intervals, stirring between each, until warmed through. You can also reheat on the stovetop over medium-low heat — add a splash of beef broth to loosen the gravy if it has thickened too much.
- Using Leftovers: Leftover beef and noodles are just as good the next day served over mashed potatoes for a heartier meal. You can also shred any larger pieces of beef and use the leftovers as a filling for a quick beef pot pie. If you love easy slow cooker beef dinners, you’ll want to try my Slow Cooker Beef Stroganoff, Slow Cooker Beef Tips and Gravy, or Slow Cooker Beef Stew next.
Expert Tips for Making This Recipe
➡️ Cut it down: If your stew meat pieces are very large, cut them into roughly one-inch chunks so they cook evenly and shred more easily.
➡️ Don’t lift the lid: Every time you open the slow cooker, you add 20–30 minutes to the cook time — resist the urge to peek until the end.
➡️ Salt the pasta water: Cooking the egg noodles in well-salted water adds flavor that carries through to the finished dish.
➡️ Shred for best texture: Once the beef is fork-tender, use two forks to pull it apart into smaller pieces before stirring in the noodles — it coats every bite with gravy.
We Recommend You Try These
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Crock Pot Beef and Noodles
SAVE THIS RECIPE!
Enter your email and we’ll send this recipe to your inbox.
Ingredients
- 2 pounds Beef stew meat
- 1 cup Onion, chopped
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 4 cloves Garlic, minced
- ½ cup Water
- 1 cup Beef broth
- 1 ounce Au jus gravy mix
- 12 ounces Wide egg noodles
- Cornstarch, optional (for thicker gravy)
- Fresh parsley, for garnish
Instructions
- Add the beef stew meat to the slow cooker in an even layer.
- Sprinkle the salt, pepper, chopped onion, and minced garlic evenly over the beef.
- Sprinkle the au jus gravy mix evenly over the top of the beef and vegetables.
- Pour the water and beef broth into the slow cooker.
- Stir all of the ingredients together until combined.
- Place the lid on the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours, until the beef is fork-tender and falling apart.
- If you would like a thicker gravy, whisk together 1 tablespoon of cornstarch with 1 tablespoon of cold water in a small bowl to form a slurry, then stir the slurry into the slow cooker during the last 30 minutes of cook time and replace the lid.
- About 15 minutes before serving, bring a large pot of salted water to a boil over high heat.
- Add the egg noodles to the boiling water and cook according to the package directions until tender, then drain through a colander.
- Add the cooked egg noodles to the slow cooker and stir to combine until the noodles are fully coated in the gravy.
- Serve immediately, garnished with fresh parsley if desired.
Christina’s Notes
- Cut evenly: Cut large pieces of stew meat into similar-sized chunks so everything cooks at the same rate and shreds easily.
- Add slurry last: Stir in the cornstarch slurry during the last 30 minutes of cook time only — adding it too early can break down the thickening power.
- Salt your water: Cook the egg noodles in generously salted boiling water for the best flavor in the finished dish.
- Store smart: Refrigerate leftovers in an airtight container for up to 4 days — add a splash of beef broth when reheating to bring the gravy back to the right consistency.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.