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Slow Cooker Beef and Noodles

Slow cooker beef and noodles is a hearty comfort meal made with tender chuck roast simmered in a rich savory broth and finished with thick egg noodles. The slow cooking process creates deep flavor while keeping the beef incredibly tender and the noodles perfectly soft without becoming mushy.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 358
Ingredients Method Notes

Ingredients
  

Beef Base
  • 3 lb beef chuck roast, trimmed and cut into chunks
  • salt to taste
  • black pepper freshly ground, to taste
  • 1 medium onion finely diced
  • 3 cloves garlic minced
Flavorful Broth
  • 4 cups beef broth low sodium preferred
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon beef bouillon concentrate
  • 1 teaspoon dried thyme or 1 bay leaf
Noodles
  • 16 oz egg noodles frozen or thick homestyle noodles
Gravy Thickener
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water for slurry
Garnish
  • 2 tablespoons fresh parsley chopped

Method
 

  1. Pat the beef chunks dry and season well with salt and black pepper. Heat a large skillet over medium-high heat and brown the beef on all sides until a deep crust forms.
  2. Transfer the browned beef to the slow cooker. Add the diced onion and minced garlic on top.
  3. Pour in the beef broth, Worcestershire sauce, and beef bouillon concentrate. Add the dried thyme or bay leaf and stir gently so the beef sits mostly under the liquid.
  4. Cover the slow cooker and cook on Low for 7–8 hours or on High for 4–5 hours until the beef becomes very tender and easily pulls apart.
  5. Remove the beef from the slow cooker and shred it using two forks. Return the shredded meat back into the broth.
  6. Turn the slow cooker to High heat. Mix cornstarch and cold water in a small bowl until smooth, then stir the mixture into the broth to thicken the gravy.
  7. Add the egg noodles directly to the slow cooker and stir gently so they are coated in the gravy.
  8. Cover and cook on High for 30–45 minutes, stirring occasionally, until the noodles are tender but still hold their shape.
  9. Taste the gravy and adjust with additional salt or pepper if needed. Remove the bay leaf if used.
  10. Sprinkle chopped fresh parsley over the top and serve warm with the rich savory gravy.

Notes

For extra vegetables, add chopped carrots and sliced celery during the first stage of cooking with the beef. Peas can be stirred in during the last 10–15 minutes of cooking. To prevent mushy noodles, always add them near the end of cooking instead of at the beginning.