Old-Fashioned Beef and Noodles
Crockpot beef and noodles: tender, slow-cooked beef in a rich, savory broth with hearty noodles. Easy, comforting, and perfect for a cozy meal!
In This Post: Beef and Noodles
Old-fashioned beef and noodles made in a modern slow cooker
Every holiday, my mom’s side of the family would cram into Great Grandma Ball’s house, where she’d be busy whipping up a feast like some kind of kitchen wizard. And let me tell you—her cooking? Unreal. We’re talking flavors that could bring a tear to your eye, like these beef and noodles all from scratch.
I have a very specific memory of her dropping mashed potatoes on the floor… and then just scooping them right back up with her hand like it was no big deal. They went in the trash obviously. Why my brain decided to hold onto that moment instead of, say, the recipes she told us about, I’ll never know. But here we are.
Speaking of her house—my cousin Josh had me 100% convinced it was haunted. We were absolutely sure there was a hidden, boarded-up room somewhere, because what’s an old house without a little mystery? And don’t even get me started on the stairs to the second floor—so steep and narrow, you basically had to channel your inner mountain goat just to make it up in one piece. It was a house full of character.
Sadly, she passed away before I was old enough to fully appreciate everything she did for us. But man, do I think back on those memories fondly. And that beef and noodles she made? This recipe is good, but she must’ve had some secret ingredient stashed away—probably hidden in that mystery room we never found—because these are just not quite the same. Maybe it was the love she poured into it each and every time we gathered at her home.
Here’s why I love old-fashioned beef and noodles!
- This beef and noodles dish is basically a warm hug for your soul. Tender beef, rich savory broth, and perfectly slurpable noodles—if that doesn’t bring you peace, I don’t know what will.
- We’re talking deep, slow-cooked, beefy goodness with just the right amount of seasoning. It’s the kind of meal that makes you close your eyes after the first bite like mmm, yes, this is it.
- Let’s be real—if grandma made it, it’s automatically legendary. Something about old-school cooking just hits different. No shortcuts, no fancy nonsense, just simple, time-tested deliciousness.
- My husband has this thing where he literally chokes on dry meat. And I don’t mean the dramatic “this is so dry” eye-roll kind of thing—I mean actual, stuck-in-the-throat, full-blown gag reflex. It’s… alarming. So yeah, your classic crockpot pot roast? Hard pass. They always turn out too dry for him. But when I double-cook the roast? Boom—juicy, tender, melt-in-your-mouth magic. He inhales it.
So yeah, beef and noodles isn’t just food—it’s an experience. Serve these delicous old-fashioned beef and noodles over mashed potatoes for a complete comforting winter meal.
Visual Process for Making Old-Fashioned Beef and Noodles
Step 1
Cook the Roast
Chuck roast is the best choice for beef and noodles or any slow-cooked roast. Simply place a chuck roast in the crockpot, add your seasonings and broth, and let it cook on low for 8–10 hours, or until it shreds easily.
Step 2
Gravy And Onions
Caramelize the onions, then add them to the crockpot along with the shredded beef and a creamy flour slurry. Cook for another 6 hours until the meat becomes incredibly tender and absorbs all the delicious flavors.
Step 3
Perfectly Tender Homemade Noodles
These are the easiest noodles I’ve ever made! They soak up plenty of broth, becoming perfectly tender with a slight chew—just like the beef and noodles my Great-Grandma Ball used to make. Let them cook for about an hour, and voilà—chef’s kiss!
Other Comforting Recipes Like Beef and Noodles
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Old-Fashioned Beef and Noodles
Equipment
- Slow Cooker
Ingredients
For the roast:
- 3-4 pounds beef chuck roast
- 4 cups beef broth (or enough to cover roast)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon butter
- 2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
For the noodles:
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 eggs (large ones)
- 3 tablespoons milk
- 1 tablespoon butter (melted)
- ½ teaspoon baking powder (optional for a lighter plumper noodle)
For the gravy:
- 1 onion (medium, thinly sliced)
- 3 tablespoons butter
- 3 tablespoons flour
- ½ cup heavy cream
- Salt & pepper to taste
Instructions
Day 1: Slow Cook the Roast To Tender
- I like to do this the night before I want to serve it and let it cook overnight. To a slow cooker, add 3-4 pounds beef chuck roast. Add 4 cups beef broth, 1 bay leaf, 2 tablespoons Worcestershire sauce and 1 tablespoon butter around the roast.
- Sprinkle the roast with 2 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon black pepper 1 teaspoon dried thyme.
- Cover and cook on LOW for 8–10 hours (or HIGH for 4–5 hours). The roast should shred easily when done. Remove the roast from the crockpot and shred it. Skim off any excess fat from the broth and leave the broth in the crockpot.
Day 2: Continue to Cook Roast In Gravy
- In a skillet, melt 3 tbsp butter and sauté the sliced onions over medium heat until soft and lightly caramelized (about 10–15 minutes). Set them aside.
- Melt 3 tablespoons butter in a skillet. Whisk in 3 tablespoons flour. Cook, whisking continuously, for 1-2 minutes or until the flour begins to brown slightly. Whisk in ½ cup heavy cream until its somewhat smooth. Add this to crockpot with the broth and stir well to avoid lumps.
- Add the shredded beef and the onions back into the crockpot, stirring to combine. Cover and cook on LOW for another 6–8 hours to let the flavors meld and the meat become even more tender.
Make Homemade Noodles
- Two hours before the shredded beef and gravy is done, attach the dough hook to your stand mixer. Add 2 cups all-purpose flour, ½ teaspoon baking powder (optional) and ½ teaspoon salt to the mixing bowl. Crack 2 eggs into the center of the flour. Add 3 tablespoons milk and 1 tablespoon butter that has been melted.
- Mix on low speed until the dough starts to come together. Increase to medium speed and knead for about 5–7 minutes until the dough is smooth and elastic. If it’s too dry, add a tiny bit more milk. If too sticky, add a sprinkle of flour.
- Cover the dough with plastic wrap and let it rest for at least 30 minutes (this makes rolling it out easier).
- Roll out the dough on a floured surface to about ⅛-inch thick.
- Cut into noodles using a sharp knife, pizza cutter, or a pasta cutter attachment. Aim for ¼-inch wide strips.
- Let the noodles dry on a floured surface or a drying rack for at least 15–30 minutes before cooking.
Add Noodles and Finish Cooking
- Add the noodles to the crockpot with the beef and gravy. Let them cook for 40-45 minutes or until the reach the desired consistency. They should soak up a lot of excess broth and get tender.
- Serve the beef and noodles over mashed potatoes. Add Salt & pepper to taste.
