Why You’ll Love This Recipe
I love this recipe because it’s simple, cozy, and practically cooks itself. The beef becomes fall-apart tender in the slow cooker, and the noodles turn it into a complete one-bowl meal. It’s perfect for feeding the family, meal prepping, or curling up with on a cold evening. The flavors are classic and comforting—just like something Grandma would make.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Beef chuck roast or stew meat
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Salt and black pepper
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Onion (diced)
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Garlic (minced)
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Beef broth
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Worcestershire sauce
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Onion soup mix (optional, for extra flavor)
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Egg noodles (cooked separately)
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Cornstarch and water (for thickening, if needed)
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Fresh parsley (optional, for garnish)
Directions
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I season the beef with salt and pepper, then place it in the bottom of the slow cooker.
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I add the diced onion, garlic, beef broth, Worcestershire sauce, and onion soup mix (if using).
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I cover and cook on low for 8 hours or high for 4–5 hours, until the beef is fork-tender.
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Once cooked, I shred the beef right in the slow cooker using two forks.
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If I want the sauce thicker, I whisk together cornstarch and water, stir it into the slow cooker, and let it cook on high for another 15–20 minutes until thickened.
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I cook the egg noodles separately according to the package directions, then stir them into the beef mixture or serve the beef over the noodles.
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I garnish with parsley if I’m feeling fancy.
Servings and timing
This recipe serves 6 people.
Prep time: 10 minutes
Cook time: 8 hours (low) or 4–5 hours (high)
Total time: 8–8.5 hours
Variations
Sometimes I add sliced mushrooms or frozen peas during the last hour of cooking for extra texture. I’ve also used wide homemade-style noodles for an old-fashioned feel. When I want to make it extra rich, I stir in a spoonful of sour cream or a splash of cream at the end.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stovetop or in the microwave with a splash of broth if needed to loosen it up. It also freezes well—just keep the noodles separate and add fresh ones when reheating.
FAQs
What’s the best cut of beef for this?
I usually use a chuck roast—it becomes incredibly tender after slow cooking and shreds beautifully.
Can I cook the noodles in the slow cooker?
I prefer cooking them separately to avoid mushiness, but I’ve added dry noodles during the last 30 minutes if I’m short on time.
How do I make it creamier?
I stir in a splash of heavy cream or a spoonful of sour cream right before serving for a creamier sauce.
Can I use frozen beef?
Yes, but I always thaw it completely before adding it to the slow cooker for even cooking and food safety.
Can I make this ahead of time?
Absolutely. I often make it the night before and reheat it the next day—it tastes even better after the flavors have had time to develop.
Conclusion
Slow Cooker Beef & Noodles is one of those recipes that feels like a hug in a bowl. It’s hearty, comforting, and full of deep, savory flavor—all with hardly any hands-on time. Whether I’m feeding a crowd or saving some for later, it’s always a satisfying and stress-free choice.
PrintSlow Cooker Beef & Noodles
Tender beef and hearty noodles simmered to perfection in the slow cooker—comfort food made easy.
- Prep Time: 10 minutes
- Cook Time: 8 hours (on low)
- Total Time: 8 hours 10 minutes
- Yield: 6 servings
- Category: Dinner, Main Course, Slow Cooker
- Method: Slow Cooked
- Cuisine: American
Ingredients
2–2.5 lbs beef chuck roast
Salt and pepper, to taste
1 tbsp olive oil (optional, for searing)
1 packet (1 oz) onion soup mix
1 packet (0.87 oz) brown gravy mix
1 tsp garlic powder
4 cups beef broth
12 oz egg noodles
Optional: chopped parsley for garnish
Instructions
Optional: Sear chuck roast in a skillet over medium-high heat with olive oil until browned on all sides (about 3–4 minutes per side).
Place roast in the slow cooker. Sprinkle onion soup mix, gravy mix, and garlic powder on top.
Pour in beef broth, cover, and cook on Low for 8 hours or High for 4–5 hours, until beef is fork-tender.
Remove the roast, shred with two forks, and return to the slow cooker.
Cook egg noodles separately according to package instructions; drain and add them to the slow cooker. Stir to combine.
Let everything warm together for 10–15 minutes before serving. Garnish with parsley, if desired.
Notes
No need to sear the roast, but it enhances flavor if you have time.
You can cook uncooked egg noodles directly in the slow cooker during the last 30 minutes (add more broth if needed).
Store leftovers in the fridge for up to 3 days or freeze without noodles for up to 2 months.
Great served with crusty bread or mashed potatoes on the side.
