Crockpot Beef and Noodles

This recipe is my unique take on a traditional beef and noodle combination. There are many ways to make a dish you might think is like this one. However, what sets this recipe apart from the others is the unique, delectable base that pairs perfectly with tender beef and delicious noodles.

Add all those things into an Instant Pot and it becomes especially easy too! Here with this Instant Pot Hamburger Pasta, you have a perfect meal for you, your family, and friends to come back to repeatedly!

TIPS and HELPFUL INFO

I recommend you use dry pasta noodles and nothing frozen to avoid texture issues in the final taste.

The broth in this recipe can be replaced with bouillon or water.

Although it is optional, I recommend you keep the heavy whipping cream in this recipe—at least for the first time you may it. It adds a creamy and richness to the dish!

What kind of roast is best for this recipe?

While any sort of roast would be great in this recipe, I recommend a chuck roast. Chuck roast cooks tenderly thanks to its marbling of fat. It also is quite affordable, and you get great quality meat for the price and pound you pay in most markets and grocery stores in the US. If you cannot find a chuck roast, I recommend any sort of cut where there is still some fat in the meat or attached. The fat helps the meat cook itself and give you juicy, tender results.

Does the roast need to be exactly one pound?

\While this dish calls for a pound of roast, you may not be able to find one exactly that in a store. No worries! Just slice and weigh out what you need. I personally find some great deals on heavier weights of roasts, and I just chop, weigh, and freeze each pound or so separately. I have also used the larger roasts to make double or triple batches of recipes such as this one in order to prepare meals for the freezer.

Making the Hamburger Pasta

Here are some helpful notes and tips to help you make this recipe and to answer some questions you may have:

Focus first on the meat – Be sure to cook your roast on a low temperature and for a long time and then shred.

Have some bread handy – I always enjoy toasting some French bread and enjoy the amazing sauce that way.

Egg noodles — you can add the noodles in early, within the last few steps, or even cook them beforehand if you are worried about texture.

Different ways to make this Instant Pot Chuck Roast and Noodles:

Potatoes instead of noodles – For a gluten free option add potatoes instead of the egg noodles.

Vegetables A traditional beef and noodle recipe does not tend to have vegetables in it. However, you can always make a recipe your own. I do recommend you add whatever your vegetable(s) of choice are in at the end, so they do not cook for too long.

Heat – If you’re like me, I enjoy some heat! I love this recipe with peppers sometimes or a little bit of siracha once it has finished and plated.

Herbs – Feel free to add any herbs that suit your lifestyle or taste preference 

What do you need to make Crockpot Beef and Noodles

 3 lbs. of roast of choice

1 box egg noodles, prepared 

1 can cream of mushroom 

1 small pkg onion soup mix

14 oz beef broth + 3 cups beef broth

2 tablespoons garlic, minced

Salt and black pepper to taste 

How to make Crockpot Beef and Noodles

FIRST STEP:

Add the broth, dry soup mix, mushroom soup, and minced garlic into a bowl.

a)

b)

c)

d)

Be sure to save the three cups of brother for later in the recipe.

Stir well.

SECOND STEP:

Place your roast in the pan you will slow cook in.

Pour your bowl of broth and soup mixture over your roast in the slow cooker.

THIRD STEP:

Cook the roast covered on high for about four hours or low for eight hours.

a)

b)

The roast will be pull apart and tender.

FOURTH STEP:

Shred your roast in the slow cooker pan using forks. Add the remaining three cups of broth. Stir well.

On low for three hours (or on high for one hour), allow the roast to cook covered again.

FIFTH STEP:

Prepare egg noodles per packaging instructions.

Once prepared, add the noodles to the pan with the roast.

SIXTH STEP:

Replace cover.

Cook the roast and egg noodles at a low setting for the final hour.

Enjoy!

YUM!

Crockpot Beef and Noodles

Crockpot Beef and Noodles

Yield: 10
Prep Time: 15 minutes
Cook Time: 9 hours
Total Time: 9 hours 15 minutes

Ingredients

  • 3 lbs. of roast of choice
  • 1 box egg noodles, prepared 
  • 1 can cream of mushroom 
  • 1 small pkg onion soup mix
  • 14 oz beef broth + 3 cups beef broth
  • 2 tablespoons garlic, minced
  • Salt and black pepper to taste

Instructions

FIRST STEP:

Add the broth, dry soup mix, mushroom soup, and minced garlic into a bowl.

Be sure to save the three cups of brother for later in the recipe. Stir well.

SECOND STEP:

Place your roast in the pan you will slow cook in.

Pour your bowl of broth and soup mixture over your roast in the slow cooker.

THIRD STEP:

Cook the roast covered on high for about four hours or low for eight hours.

The roast will be pull apart and tender.

FOURTH STEP:

Shred your roast in the slow cooker pan using forks. Add the remaining three cups of broth. Stir well.

On low for three hours (or on high for one hour), allow the roast to cook covered again.

FIFTH STEP:

Prepare egg noodles per packaging instructions.

Once prepared, add the noodles to the pan with the roast.

SIXTH STEP:

Replace cover.

Cook the roast and egg noodles at a low setting for the final hour.

Enjoy!

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 140Total Fat: 22gSaturated Fat: 12gTrans Fat: 10gCholesterol: 160mgSodium: 24mgCarbohydrates: 180gSugar: 18gProtein: 12g