One chilly autumn evening, I was volunteering at the local nursing home—teaching residents how to bake simple muffins. After cleanup, the evening staff invited me to stay for dinner, and I was served a bowl of beef tips over noodles that tasted of home. The meat was tender, the sauce silky, and that buttered broth-soaked noodle… chef’s kiss.
It reminded me of stew I’d cook for my own classrooms’ “soup day,” the aroma drawing sleepy kids from desks to the lunch line. I knew I had to recreate it in my own kitchen, with a slow cooker so the flavors could build while I tended my garden or proofed dough for morning rolls.
Since then, this comforting Crockpot Beef Tips And Noodles has eased many cold nights. It simmers gently, fills the room with savory warmth, and comforts like an old friend—much like that nursing-home meal did on that first night.
Short Description
Crockpot Beef Tips and Noodles features tender beef chuck cooked in a creamy mushroom sauce with herbs and garlic, served over wide egg noodles for a warm, home-style meal.
Key Ingredients
- 2 lbs beef chuck roast (cut into 1″ pieces)
- 1 cup sliced mushrooms (optional)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- ½ tsp black pepper
- 8 oz egg noodles
- 2 tbsp butter (finishing)
- Salt to taste
- Fresh parsley for garnish (optional)
Tools Needed
- 4–6 qt slow cooker
- Large pot for boiling noodles
- Measuring spoons and cups
- Chef’s knife and cutting board
- Wooden spoon
Cooking Instructions
Step 1: Prep Ingredients
Cut beef into bite-sized pieces. Chop onion, garlic, and optional mushrooms. Measure broth and seasoning.
Step 2: Assemble in Crockpot
Place beef, mushrooms (if using), onion, garlic, cream of mushroom soup, beef broth, Worcestershire sauce, thyme, and pepper in crockpot. Stir gently to combine.
Step 3: Slow Cook
Cover and cook on LOW for 7–8 hours, or on HIGH for 3–4 hours, until beef is fork-tender and sauce is rich.
Step 4: Cook Noodles
About 25 minutes before serving, cook egg noodles in salted boiling water until al dente (per package instructions), drain, and set aside.
Step 5: Combine and Finish
Stir cooked noodles into the crockpot, mixing gently so they absorb some sauce. Add butter and stir until melted and glossy.
Step 6: Serve
Taste and adjust salt if needed. Garnish with fresh parsley and serve warm.
Why You’ll Love This Recipe
Flavor Explosion: Rich beef, mushrooms, garlic, and aromatic thyme melt into silky sauce over soft noodles.
Hands-Off Cooking: Let the crockpot cook while you focus on other tasks or relaxing.
Family-Approved: Mild yet satisfying—kids and grandparents both enjoy this comfort meal.
Versatile: Serve over noodles, rice, or mashed potatoes.
Make-Ahead Friendly: Fully manageable in one pot, plus leftovers taste even better the next day.
Mistakes to Avoid & Solutions
Tough Beef:
Solution: Cook low and slow; high heat risks drying out tougher cuts.
Watery Sauce:
Solution: Drain excess liquid before adding noodles or stir in a slurry (1 tbsp flour + water).
Mushy Noodles:
Solution: Cook separately and add near the end, so pasta isn’t overcooked.
Blah Flavor:
Solution: Use full-fat soup and quality broth; add extra Worcestershire or a splash of red wine if desired.
Burn Risk:
Solution: Keep on LOW or LOW–WARM after noodles are added; avoid dry edges by adding a bit more broth.
Serving and Pairing Suggestions
Serve directly from the crockpot buffet-style
Add steamed green beans or roasted carrots on the side
Pair with crusty bread or biscuits to sop up the sauce
Enjoy with iced tea, light red wine, or cozy hot cider
Excellent choice for gatherings, potlucks, or weekend family dinners
Storage and Reheating Tips
Refrigerate: Store in a sealed container up to 3 days.
Reheat: Warm on the stove over medium-low, stirring occasionally, adding a splash of broth if needed.
Slow Cooker Reheat: Place back in the crockpot on LOW for 1–2 hours.
Freezing: Freeze in airtight containers for up to 2 months; thaw overnight and rewarm thoroughly.
FAQs
1. Can I brown the meat first?
Yes, browning adds depth and color, but isn’t essential.
2. Can I use fresh mushrooms instead of canned?
Absolutely, use sliced fresh mushrooms for added texture and flavor.
3. Can I substitute sour cream or Greek yogurt?
You can add a dollop before serving, but avoid cooking them in for best texture.
4. How can I thicken the sauce more?
Mix 1 tbsp flour or cornstarch with a little cold water and stir in after cooking.
5. Is this gluten-free?
Use gluten-free egg noodles and ensure your soup and Worcestershire sauce are gluten-free.
Tips & Tricks
Skim excess fat before adding noodles for a cleaner sauce
Add a splash of red wine at the end for richer flavor
Stir occasionally during cooking to avoid sticking
Let rest 10 minutes before serving so sauce thickens nicely
Garnish with grated Parmesan for extra tang
Recipe Variations
Mushroom Lover’s Version
Double mushrooms and add sautéed button and cremini for deeper umami flavors.
Vegetable Packed
Add sliced carrots and celery with onions to bulk up the veggie content.
Pot Roast Style
Substitute half of the broth with red wine and add a bay leaf during cooking for richer, roast-style flavor.
Pasta-Free Version
Serve the beef tips over mashed potatoes, rice, or cauliflower mash for a grain-free option.
Final Thoughts
Crockpot Beef Tips and Noodles has saved me more times than I can count: after long afternoons spent gardening, during cold school-year Mondays, and when I’m just too tired to fuss in the kitchen.
Each spoonful brings warmth and comfort, and when I see those empty bowls at the family table, I know it’s done its job. That simple act—cooking from the heart and feeding others—is what keeps me sharing recipes, and why this one stays on regular rotation in my home.
Crockpot Beef Tips And Noodles
Print ThisIngredients
- 2 lbs beef chuck roast (cut into 1" pieces)
- 1 cup sliced mushrooms (optional)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- ½ tsp black pepper
- 8 oz egg noodles
- 2 tbsp butter (finishing)
- Salt to taste
- Fresh parsley for garnish (optional)
Instructions
Step 1: Prep Ingredients
Cut beef into chunks. Chop onion, garlic, and mushrooms (if using). Measure broth and seasonings.
Step 2: Load the Crockpot
Add beef, mushrooms, onion, garlic, soup, broth, Worcestershire, thyme, and pepper. Stir to combine.
Step 3: Cook Low and Slow
Cover and cook on LOW for 7–8 hours or HIGH for 3–4 hours until beef is tender.
Step 4: Boil the Noodles
Cook egg noodles in salted water until al dente. Drain and set aside.
Step 5: Mix and Finish
Stir noodles into the crockpot. Add butter and mix until melted.
Step 6: Serve Warm
Adjust salt to taste. Garnish with parsley and serve.
