Slow Cooker Beef and Noodles

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Description

Slow Cooker Beef and Noodles is the ultimate comfort food dish! Tender beef chunks are slow-cooked in a rich, savory broth, then combined with hearty egg noodles for a satisfying and family-friendly meal. It’s a cozy dish that brings together the flavors of a classic pot roast and creamy pasta—perfect for chilly nights or busy days when you want a warm, home-cooked meal without a lot of effort.

Ingredients For Slow Cooker Beef and Noodles

  • 2 lbs beef chuck roast (cut into large chunks)

  • 1 medium onion (chopped)

  • 3 garlic cloves (minced)

  • 4 cups beef broth

  • 1 tbsp Worcestershire sauce

  • 1 tsp dried thyme

  • 1 tsp paprika

  • 2 bay leaves

  • Salt & pepper (to taste)

  • 12 oz egg noodles (uncooked)

  • 1 cup water or broth (extra, if needed)

  • 2 tbsp cornstarch + 2 tbsp water (optional, for thickening)

  • Fresh parsley (for garnish, optional)

Instructions

  1. Season beef chunks with salt, pepper, paprika, and thyme.

  2. Place beef, onion, garlic, bay leaves, Worcestershire sauce, and beef broth into the slow cooker.

  3. Cover and cook on Low for 7–8 hours or High for 4–5 hours, until beef is fork-tender.

  4. Remove bay leaves, shred beef with two forks.

  5. About 30 minutes before serving, stir in uncooked egg noodles. Add extra water/broth if needed to fully submerge.

  6. Cook until noodles are tender (20–30 minutes).

  7. (Optional) For a thicker broth, whisk cornstarch with water and stir into the slow cooker during the last 15 minutes.

  8. Garnish with parsley and serve warm.

Notes

  • Chuck roast is best for this recipe because it becomes tender and flavorful after slow cooking.

  • Wide egg noodles hold up well, but you can substitute with your favorite pasta.

  • For creamier noodles, stir in ½ cup sour cream or heavy cream before serving.

  • This recipe makes delicious leftovers—store in the fridge up to 4 days.

Tips

  • Browning the beef before adding to the slow cooker gives extra depth of flavor.

  • If noodles absorb too much liquid, add extra broth toward the end.

  • Freeze without noodles for up to 3 months; add fresh noodles when reheating.

  • For a veggie boost, add mushrooms, carrots, or peas in the last hour of cooking.

Servings

  • Serves: 6 hearty portions

  • Serving Size: ~1½ cups beef & noodles

Nutritional Info (per serving, approx.)

  • Calories: 420

  • Protein: 35g

  • Fat: 15g

  • Carbohydrates: 35g

  • Fiber: 2g

  • Sodium: 780mg

  • Sugar: 2g

Benefits

  • High Protein: Supports muscle repair and keeps you full longer.

  • Comforting & Filling: Ideal for family dinners or meal prep.

  • Customizable: Easily adapted with veggies, different noodles, or creaminess levels.

  • Convenient: Slow cooker makes it hands-free and perfect for busy schedules.

Q & A

Q1: Can I use frozen beef in this recipe?
A: It’s best to thaw beef before cooking for food safety and even cooking.

Q2: How do I prevent noodles from getting mushy?
A: Add noodles only in the last 20–30 minutes of cooking.

Q3: Can I make this with chicken instead of beef?
A: Yes! Use chicken thighs or breasts, reduce cooking time to 4–6 hours on Low.

Q4: What can I serve with beef and noodles?
A: A side salad, roasted veggies, or crusty bread pairs perfectly.

Q5: Can I make this dairy-free?
A: Yes—just avoid adding cream at the end. The broth-based version is naturally dairy-free.

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