Beef and noodles are old-fashioned comfort food at its best: tender beef and wide egg noodles simmered together in a rich, savory broth. This recipe covers the classic slow cooker method, where a chuck roast cooks low and slow until it shreds, then the noodles finish right in the pot and soak up all that flavor.
The one technique worth knowing is patience. A long, gentle cook is what turns a tough chuck roast fork-tender, so give it the full time before you shred. Adding the egg noodles at the end, straight into the beefy broth, is what gives this dish its homestyle richness. No draining, no separate pot.
Made with Diamond D Ranch beef, this is a set-it-and-forget-it dinner that warms up a whole table. Our dry-aged chuck roast shreds beautifully after a slow cook, and it tastes even better the next day. Serve it in bowls on its own, or spoon it over mashed potatoes for an extra-hearty meal.
Frequently Asked Questions
What cut of beef is best for beef and noodles?
A chuck roast is the classic pick. It comes from the shoulder and has enough marbling and connective tissue to turn tender and shreddable over a long, slow cook. A 2 to 3 pound chuck roast is ideal, but beef stew meat works too.
Can you make beef and noodles in a crockpot?
Yes, and it is the easiest way. Cook the beef on low for about 8 hours until it shreds, then stir the egg noodles right into the slow cooker for the last 20 to 30 minutes so they soak up the broth.
Do you cook the noodles in the beef broth or separately?
Cook them right in the broth. The egg noodles soak up all that beefy flavor and thicken the dish as they cook. If you prefer firmer noodles or plan to freeze leftovers, boil them separately and stir them in at serving.
What noodles are best for beef and noodles?
Wide egg noodles are traditional. They are sturdy enough to hold up to the beef and gravy and give the dish its classic homestyle feel. Kluski or extra-wide noodles work well too.
Can you use beef tips or stew meat instead of a roast?
Absolutely. Beef tips and stew meat make a quick beef tips and noodles version with no shredding needed. Simmer them low and slow until fork-tender, then finish with the noodles the same way.