Crockpot Beef Pho
Here is an easy recipe for Crockpot Beef Pho that is flavorful and nutritious. The slow cooker does all of the work for this Vietnamese-inspired dish that includes broth, meat, veggies, and noodles. This dish is made gluten-free so everyone can enjoy!
Pho is such a comforting dish and the slow cooker makes it so easy to make.
Forget about spending hours over a hot stove making homemade broth. With this recipe, the broth gets made while the meat cooks. Then, you simply add cooked rice noodles and your favorite garnishes.
This Crockpot noodle dish is sure to become a family favorite.
Why You Need This Recipe
- Add this comforting soup to your weekly meal plan. It’s so easy to make using the slow cooker. Set it up early in the day and it will be done by dinnertime.
- This recipe is made gluten-free using rice noodles.
- Everyone loves this flavorful and satisfying soup recipe! The leftovers are great for lunch the next day.
Key Ingredients
- Beef chuck roast is a budget-friendly cut of meat that has a decent amount of fat which adds flavor to the dish.
- Onions also adds flavor to the broth which is the real star of any good pho recipe.
- Spices like ginger, star anise, cloves, and cinnamon add depth of flavor.
- Rice noodles transform this broth-based soup into a meal.
Be sure to see the full recipe card at the end of this post for the exact measurements.
Recipe Steps
Recipe Steps
Step One
Add all of your ingredients to a large slow cooker except for the noodles.
Be sure to check the full recipe card below for the exact instructions.
Step Two
Put on the lid and set the time to low for 6-8 hours.
Step Three
Remove the beef from the broth and shred.
Strain the broth and return to the pot.
Step Four
Cook the noodles according to the package instructions on the stovetop and add to the pot.
Add in the shredded beef and serve hot.
Recipe Tips
- Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
- This recipe is very versatile. Feel free to leave out any herbs you can’t find or don’t have. You can also use chicken breasts instead of a beef roast to make a chicken version of this dish.
- If you want to increase the spice level of this recipe, feel free to serve it with jarred chili peppers or a dash of chili sauce.
- Don’t have some of the spices called for in the ingredient list? No worries, just leave them out or add more of what you have.
More Healthy Soup Recipes You Might Like
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Crockpot Beef Pho
Here is an easy recipe for Crockpot Beef Pho that is flavorful and nutritious. The slow cooker does all of the work for this Vietnamese-inspired dish that includes broth, meat, veggies, and noodles.
- Total Time: 6 hours 10 minutes
- Yield: 6 1x
Ingredients
- 5 pounds beef chuck roast, cut into large chunks
- 1 large onion, halved and unpeeled
- 3-inch piece ginger, halved lengthwise
- 5 star anise
- 4 cloves
- 1 cinnamon stick
- 3 cardamom pods, lightly crushed
- 1 tablespoon coriander seeds
- 3 tablespoons fish sauce (you can substitute coconut aminos if you don’t have fish sauce or you don’t like it)
- 2 tablespoons sugar
- 1 teaspoon salt
- 10 cups water (plus more water to cook the noodles)
- 1 14–ounce container uncooked rice noodles
- 2 green onions (optional, for topping)
- 1 fresh lime, sliced (optional, for serving)
Instructions
- In the base of a large crockpot, add the chopped beef roast, onion, ginger, star anise, cloves, cinnamon stick, cardamom pods, coriander seeds, fish sauce, sugar, salt, and water.
- Place the lid on the crockpot and set the temperature to low for 6-8 hours. This allows time for the broth flavors to develop and for the meat to cook.
- In the meantime, cook the noodles according to the instructions on the package. Strain the cooked noodles to be added to the crockpot just before serving.
- After 6-8 hours, turn off the crockpot. Use tongs to transfer the cooked roast to a cutting board.
- Strain the broth to remove the solids. Then, slice the beef and put the meat back into the strained broth.
- Stir in the cooked noodles and use a ladle to serve the soup.
- Top with chopped green onions and a wedge of fresh lime and serve hot.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
- This recipe is very versatile. Feel free to leave out any herbs you can’t find or don’t have. You can also use chicken breasts instead of a beef roast to make a chicken version of this dish.
- If you want to increase the spice level of this recipe, feel free to serve it with jarred chili peppers or a dash of chili sauce.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow cooker
- Cuisine: Vietnamese-inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 307
- Sugar: 4.8 g
- Sodium: 752 mg
- Fat: 6.1 g
- Saturated Fat: 1.8 g
- Carbohydrates: 33 g
- Fiber: 1.2 g
- Protein: 27.7 g
- Cholesterol: 67 mg
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is studying to be a holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.
Yum yum yum! This is my go-to meal once the weather starts turning cool!