Slow Cooker Beef & Noodles is a comforting and hearty dish that’s perfect for busy days. Tender, flavorful beef is slow-cooked to perfection and then combined with egg noodles in a rich, savory broth.
This no-fuss recipe requires minimal prep and delivers maximum flavor, making it an ideal dinner option for the whole family. Pair it with crusty bread or a simple salad for a complete and satisfying meal.
Kitchen Equipment Needed
- Slow cooker
- Cutting board and knife
- Large spoon or ladle
- Medium pot (for noodles)
- Tongs or forks (for shredding beef)
Ingredients Overview
This recipe combines slow-cooked beef chuck roast, which becomes fall-apart tender, with egg noodles for a satisfying, one-pot-style meal. A savory blend of beef broth, onion soup mix, and seasonings creates a rich and flavorful base.
Step-by-Step Instructions
1. Prepare the Beef
Season a 2-3 lb beef chuck roast generously with salt, pepper, and garlic powder. Place it in the slow cooker.
2. Create the Base
Add 4 cups of beef broth, 1 packet of onion soup mix, and 1 teaspoon of Worcestershire sauce to the slow cooker. Stir gently to combine the liquids around the beef.
3. Slow Cook
Cover the slow cooker and cook on low for 8 hours or high for 4-5 hours, until the beef is tender and easily shredded with a fork.
4. Cook the Noodles
About 30 minutes before the beef is done, cook the egg noodles according to the package instructions. Drain and set aside.
5. Shred the Beef
Using tongs or forks, shred the beef directly in the slow cooker. Stir to combine the shredded beef with the broth.
6. Combine the Noodles
Add the cooked egg noodles to the slow cooker and gently stir to coat them in the rich broth and shredded beef. Let everything warm through for 10-15 minutes.
7. Serve
Serve hot, garnished with fresh parsley or grated Parmesan cheese if desired.
Recipe Tips
- Beef Selection: Chuck roast is ideal for this recipe, but brisket or stew meat also works well.
- Thicker Sauce: For a thicker broth, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker before adding the noodles. Let it simmer for 10-15 minutes to thicken.
- Add Vegetables: Toss in carrots, celery, or mushrooms for added flavor and texture.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
What to Serve With This Recipe
Serve Slow Cooker Beef & Noodles with a side of crusty bread, mashed potatoes, or a green vegetable like steamed broccoli or green beans. A fresh garden salad with a tangy vinaigrette also pairs beautifully.
Frequently Asked Questions
Can I use a different type of noodle?
Yes! While egg noodles are traditional, you can use wide pasta like fettuccine or pappardelle as a substitute.
Can I make this dish ahead of time?
Absolutely. Prepare the beef and broth in advance, and store them in the fridge. When ready to serve, reheat the beef and add freshly cooked noodles.
Can I freeze leftovers?
Yes, but it’s best to freeze the beef and broth separately from the noodles to prevent the noodles from becoming mushy.
Serving Suggestions
Serve this dish family-style in a large bowl or directly from the slow cooker for casual gatherings. Garnish with fresh herbs like parsley or thyme, and offer grated Parmesan on the side for extra flavor.
Ingredients
- 2-3 lbs beef chuck roast
- 4 cups beef broth
- 1 packet onion soup mix
- 1 teaspoon Worcestershire sauce
- Salt, pepper, and garlic powder to taste
- 12 oz egg noodles
- Optional garnishes: fresh parsley, grated Parmesan cheese
Instructions
- Season the chuck roast with salt, pepper, and garlic powder. Place it in the slow cooker.
- Add beef broth, onion soup mix, and Worcestershire sauce to the slow cooker. Stir gently.
- Cover and cook on low for 8 hours or high for 4-5 hours, until the beef is tender and shred easily with a fork.
- About 30 minutes before the beef is done, cook the egg noodles according to package instructions. Drain and set aside.
- Shred the beef in the slow cooker using tongs or forks. Stir to combine with the broth.
- Add the cooked egg noodles to the slow cooker and stir to coat them in the broth and shredded beef. Let everything warm through for 10-15 minutes.
- Serve hot, garnished with parsley or Parmesan if desired. Enjoy!
Slow Cooker Beef & Noodles
Ingredients
- 2-3 lbs beef chuck roast
- 4 cups beef broth
- 1 packet onion soup mix
- 1 teaspoon Worcestershire sauce
- Salt pepper, and garlic powder to taste
- 12 oz egg noodles
- Optional garnishes: fresh parsley grated Parmesan cheese
Instructions
- Season the chuck roast with salt, pepper, and garlic powder. Place it in the slow cooker.
- Add beef broth, onion soup mix, and Worcestershire sauce to the slow cooker. Stir gently.
- Cover and cook on low for 8 hours or high for 4-5 hours, until the beef is tender and shred easily with a fork.
- About 30 minutes before the beef is done, cook the egg noodles according to package instructions. Drain and set aside.
- Shred the beef in the slow cooker using tongs or forks. Stir to combine with the broth.
- Add the cooked egg noodles to the slow cooker and stir to coat them in the broth and shredded beef. Let everything warm through for 10-15 minutes.
- Serve hot, garnished with parsley or Parmesan if desired. Enjoy!
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