Favorite CrockPot Roast And Noodles


My husband is particular, so when he told me my roast is the best, I believed him.  My recipe for roast is a simple one, and it consistently turns out perfectly.   The noodles are completely optional.   The roast alone as a main dish is incredible.   Sometimes I serve it with mashed potatoes on the side, other times I serve it over egg noodles.   Slow-cooking it in a CrockPot creates a roast that is tender.   I always add carrots into the CrockPot with the roast, because they taste amazing that way.   I avoid fatty roasts, which is just a personal preference.   Any roast meat turns out well for this recipe.  My husband is a cattle farmer, so I have tried them all.

Farmwife tip: I do not add potatoes into the CrockPot to cook with my roast and carrots.   It can make the roast taste starchy.  I have found omitting potatoes allows the roast to have optimal flavor.


Here’s what you need:

1 package of roast meat

carrots, sliced

1 1/4 cup of water

2 beef bouillon cubes

salt and pepper

1/2 -1 teaspoon onion flakes/minced onion

1/4 teaspoon garlic (measured using freeze-dried garlic

1/4 – 1/2 teaspoon basil

1 package egg noodles

Directions for the roast:

1. Spray the inside of your CrockPot with cooking spray.   I like olive oil cooking spray.   Arrange cut carrots (fresh is best or, in my case, home-canned garden carrots) onto the bottom.  Slice your cut of meat into two and lay on top of the carrots.


2. Measure 1 1/4 cup of water in a measuring cup.  Next, drop two beef bullion cubes in and microwave for 1-2 minutes.   If cubes aren’t fully dissolved after heating, just use a fork to help them along.  Pour over roast into CrockPot.


3.  Salt and pepper the top of the roast.   Then, sprinkle your garlic, onion and basil on top.


4.  Cover with lid and let cook on low for 7 hours.

5.   Prepare the egg noodles as directed on the packaging.   You’ll need twenty to thirty minutes to get the noodles prepared.   Remove he roast and carrots from the CrockPot, leaving behind the broth.   After cooking and rinsing your egg noodles, drop them into the broth and stir.   Cut or shred (using a fork) the roast meat to your liking.  Serve roast, carrots and noodles separately or combine.   Enjoy!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s