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Savory Crockpot Beef Pot Roast With Noodles -Slow Cooked

Savory Crockpot Beef Pot Roast With Noodles -Slow Cooked

Are you looking for an easy and delicious recipe that your whole family will love? Look no further than this crockpot pot roast with noodles recipe! Made with simple ingredients that you can find at your local grocery store, this dish is pure comfort food at its best. Tender chunks of beef, mushrooms, carrots, and potatoes are cooked low and slow in a beef broth and Worcestershire sauce mixture, creating a delicious and hearty meal that will warm you up on even the coldest of nights.

Ingredients for Pot Roast with Noodles

Let’s take a closer look at each ingredient in this recipe:

  • Chuck Roast: This is the kind of roast you’ll want to use for this recipe. It’s a great cut of meat for slow cooking because it becomes incredibly tender when cooked for a long time.
  • Beef Broth: This is the base of the cooking liquid for the pot roast. It gives the beef its flavor and keeps it moist and tender. I like to use a high quality beef bone broth, it adds so much richness!
  • Worcestershire Sauce: This adds a tangy, savory flavor to the pot roast that complements the beef and vegetables perfectly.
  • Mushrooms: These add a meaty texture and flavor to the pot roast. Use your favorite kind, such as button mushrooms or cremini mushrooms.
  • Carrots: These add sweetness to the pot roast and provide a pop of color.
  • Potatoes: These add heartiness to the pot roast and are a classic ingredient in this dish.
  • Pappardelle Noodles: These wide and flat noodles are perfect for soaking up the delicious broth and sauce of the pot roast. You could use wide egg noodles if you prefer!
  • McCormick’s Brown Gravy: This adds richness and flavor to the pot roast. I drizzle it over the plated dish at the end for that extra WOW factor!
  • Bacon fat: I swear by using bacon fat to sear meat in place of conventional cooking oils like olive oil. It adds so much depth and flavor to the meat! Of course, if you don’t have bacon fat on hand, go ahead and use a nice grass-fed butter or cooking oil of choice. Just avoid seed oils, and if you don’t know why seed oils should be avoided at all costs, check out this good primer where Dave Asprey breaks down how toxic seed oils are to our bodies on his YouTube channel.
Crockpot Pot Roast with Noodles plated

How to Make Pot Roast with Noodles In Your Crockpot

To make this comforting, soul-warming recipe, start by heating some bacon fat or cooking oil in a pan over medium-high heat. Add the chuck roast and let it cook for a few minutes until it’s browned on all sides. Then, transfer the beef to a slow cooker (keep the juices from the meat in the pan, we’ll use that in a moment) and add the bone broth, Worcestershire sauce, carrots, and potatoes.

Add your sliced mushrooms to the pan you used to cook the beef. All those yummy flavors will get absorbed into mushrooms. Once they are nice and browned, set them aside – you’ll add them toward the end so they don’t get mushy.

Cook the roast on low heat for 8 hours, or until the beef is tender and falling apart.

When the beef is cooked, remove it from the slow cooker and shred it into small pieces. If you want to thicken the liquid and make your own gravy then here is where you would combine flour and cold water to make a slurry in a small bowl and stir it into the cooking liquid in the slow cooker to thicken it into a gravy. Add the shredded beef back into the slow cooker and stir to combine.

Instead of thickening the liquid however, I like to leave it as is (my family LOVES beef stew, and this pot roast makes great beef stew leftovers) and instead use McCormick’s Brown Gravy to mix up a quick gravy that I could pour over the plated dish.

While the pot roast is cooking and nearly ready to serve, cook the pappardelle noodles according to the package instructions. When the noodles are cooked, drain them and toss them with some butter (and parmesan cheese if you’d like!)

To serve, place a scoop of buttery noodles in a bowl and top it with some of the pot roast and vegetable mixture. Garnish with fresh parsley. Serve with a side of bright vegetables for some added vitamins and nutrients – green beans would be great with this!

Pot Roast with noodle brown gravy egg noodles ingredients
chuck roast cooked before shredding
Pot roast with noodles before gravy

How to Store Pot Roast with Noodles

If you have any leftover pot roast, store it in an airtight container in the fridge for up to 3 days. You can also freeze the leftover pot roast for up to 3 months and use it in dishes like beef stroganoff or beef tips.

Store the noodles separately so they don’t get soggy from the liquid in the pot roast.

Variations and Substitutions for Pot Roast with Noodles

This dish is super versatile! Adding red wine to deglaze the pan after cooking the beef and then adding the mixture to the crockpot is a nice way to add additional depth to this dish.

Additionally, you could serve this over mashed potatoes or rice instead of noodles. The potatoes and rice would soak up the juices and gravy nicely.

You can also add fresh thyme or other fragrant herbs to the dish as you plate everything.

Like I mentioned above, this homemade beef roast can double as “beef stew” the next day! Just cut up the chunks of shredded beef into smaller pieces and store with the liquid overnight, reheat and serve the next day as a stew with some crusty bread. You could even add a can of crushed tomatoes during the reheating process.

Pot Roast with Noodles is Kid Approved and Easy for Busy Weeknights!

This crock pot beef pot roast with noodles recipe is the perfect recipe for busy weeknights or when you’ve had a long day (pretty much every day is a long day in my world, with a full-time job and 5 kids between the ages of 1 and 16). It’s a classic comfort food that is sure to become a family favorite. It’s a hit in our home for sure.

For my toddlers, I cut the pot roast up with scissors into itty bitty bite-sized pieces so they’re more likely to eat it and I add plenty of brown gravy over the roast, noodles, and veggies. If you’re looking for other easy weeknight meals, checkout my insanely delicious 30 Minute Chicken Mushroom Orzo Skillet or my Easy Asian-Inspired Ground Chicken Sesame Stir Fry.

From my messy kitchen to yours, I hope you enjoy!

Yield: 6

Savory Crockpot Beef Pot Roast With Noodles

Crockpot Pot Roast with Noodles plated

Tender beef, mushrooms, carrots & potatoes slow-cooked in a savory beef broth, served with buttery pappardelle noodles. This comforting crockpot pot roast noodles recipe is perfect for busy weeknights!

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes


  • 2-3 b chuck roast
  • 32 oz Beef Broth or Bone Broth
  • 2 tbsp Worcestershire Sauce
  • 1 pkg mushrooms (cremini, baby bella, etc)
  • 1 pkg baby carrots or 3-4 large diced, peeled carrots
  • 2-3 medium russet potatoes, peeled and diced
  • 1 pkg Pappardelle Noodles or Egg Noodles
  • 1 packet of McCormick's Brown Gravy
  • 1 tbsp bacon fat or cooking oil


  1. Start by seasoning the beef with salt and pepper.
  2. Heat some bacon fat or cooking oil in a pan over medium-high heat.
  3. Add the chuck roast and let it cook for a few minutes until it's browned on all sides.
  4. Add bone broth, Worcestershire sauce, and diced potatoes to the slow cooker.
  5. Transfer the beef to the slow cooker (keep the juices from the meat in the frying pan, we'll use that in a moment)
  6. Add carrots on top of the roast.
  7. Add your sliced mushrooms to the pan you used to cook the beef and cook over medium high heat until slightly browned. Set aside for several hours until the roast is nearly ready.
  8. Cook the roast on low heat for 8 hours, or until the beef is tender and falling apart.
  9. Shortly before the roast is finished, boil water and cook noodles according to package directions. (Or prepare mashed potatoes or rice at this time).
  10. Remove the beef from the slow cooker and shred on a cutting board.
  11. Arrange the meat in a large dish and add the potatoes, carrots, and mushrooms to the serving plate.
  12. Prepare the packet of brown gravy by following package directions.
  13. Drizzle brown gravy over the meat and vegetables.
  14. Garnish with fresh herbs and serve over noodles, rice or mashed potatoes.

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