Go Back

Crock Pot French Onion Beef and Noodles

Rich, savory beef mingles with caramelized onions and tender noodles in this comfort food dish that cooks itself in the slow cooker.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 minutes
Servings: 6
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 pounds beef chuck roast, cut into bite-sized chunks
  • 2 large yellow onions, thinly sliced
  • 3 packets French onion soup mix
  • 3 cups beef broth
  • 1 cup water
  • 12 oz wide egg noodles
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Place sliced onions in the bottom of your slow cooker. This creates a flavorful bed that prevents the beef from sticking while infusing every bite with sweet, caramelized goodness.
  2. Season beef chunks with salt and pepper, then layer over the onions. Sprinkle all three packets of French onion soup mix evenly across the meat.
  3. Pour beef broth and water around the edges of the slow cooker, avoiding washing off the seasoning. The liquid should just cover the ingredients.
  4. Cover and cook on low for 6-8 hours or high for 3-4 hours. The beef should shred easily with a fork when done.
  5. About 30 minutes before serving, cook egg noodles according to package directions until just shy of al dente. Drain and toss with butter to prevent sticking.
  6. Stir softened cream cheese and sour cream into the slow cooker until completely melted and incorporated. Add cooked noodles and gently fold everything together until well coated.

Notes

Budget-friendly swaps: Use beef stew meat instead of chuck roast, substitute Greek yogurt for sour cream, or try homemade onion seasoning. Time-saving tip: Slice onions and cut beef the night before. Don't skip seasoning the beef beforehand. Avoid overcooking noodles. Never add dairy ingredients too early as they can curdle. Always let cream cheese reach room temperature for smoothest texture. Refrigerate leftovers for up to 3 days. Freeze portions for up to 3 months. Reheat gently on stovetop with splash of broth.