Slow Cooker Beef and Noodles: Easy Recipe
A true set-it-and-forget-it masterpiece for cozy evenings. Slow Cooker Meals.
A truly comforting, set-it-and-forget-it meal of impossibly tender beef and hearty egg noodles, all swimming in a rich, savory gravy.
I remember my mom making a version of this when I was little. The whole house would smell rich and beefy by the time I got home from school on a chilly afternoon. It was the scent of knowing dinner was taken care of, that a warm bowl was waiting. I've tweaked her recipe over the years, but the feeling is the same. It’s a recipe that feels like a slow, deep breath. It’s not fancy, and that’s the point. It’s just wonderfully, reliably good. Every single time.
Why This Recipe Feels Like Home
- •The incredible aroma that fills the entire house is a gift in itself.
- •The beef becomes so unbelievably tender, it practically melts.
- •It’s a true 'set it and forget it' meal, which feels like such a luxury on a busy day.
- •The rich, savory gravy clings perfectly to those wide egg noodles. It’s just pure comfort.
This is honestly the coziest meal I know how to make. It's like a hug in a bowl, and my family just adores it when the weather turns cool. It's our official start-of-autumn dinner.
Essential Ingredient Guide
- Beef Chuck Roast: Honestly, this is the best cut for slow cooking. It has wonderful marbling that breaks down over the long cooking time, resulting in tender, flavorful meat. Don't be tempted by leaner cuts; they just won't be the same.
- Wide Egg Noodles: There's something so nostalgic about classic egg noodles. Their soft, slightly chewy texture is perfect for soaking up that beautiful gravy. They are the heart of this dish, so use a good quality brand if you can.
Complete Cooking Process
- Pat the beef chunks dry and season well.
- Sear the beef in a hot skillet until browned on all sides.
- Transfer the seared beef to the slow cooker.
- Sauté onions and garlic in the same skillet.
- Deglaze the pan with beef broth to lift all the flavorful bits.
- Pour the aromatics, broths, and seasonings into the slow cooker.
- Cook on low for 6-8 hours until the beef is tender.
- Cook egg noodles separately just before serving.
- Thicken the gravy with a cornstarch slurry.
- Shred the beef, then combine everything in the slow cooker to warm through.
Your Questions, Answered
→Can I use a different cut of beef?
You can, but chuck roast is really the star here for its tenderness. A beef brisket or round roast would also work, but the texture might be slightly different. The key is a cut that benefits from low and slow cooking.
→Can I prepare this ahead of time?
Absolutely. This dish is fantastic for meal prep. It reheats beautifully on the stove or in the microwave. The flavors honestly get even better the next day.
→What if my gravy isn't thick enough?
No worries at all! Just make another small cornstarch slurry (maybe a tablespoon of cornstarch with two tablespoons of cold water) and whisk it in. Let it cook on high for another 10-15 minutes, and it should thicken up perfectly.
Slow Cooker Beef and Noodles: Easy Recipe
Try this slow cooker beef and noodles recipe for a comforting and easy meal. Perfect for a hearty dinner any night of the week!
Timing
Prep Time
15 minutes
Cook Time
6-8 hours
Total Time
Approximately 6 hours 15 minutes
Recipe Details
Ingredients
For the Beef
- 012-3 lb beef chuck roast, cut into 2-inch chunks
- 022 tablespoons olive oil
- 031 large yellow onion, chopped
- 044 cloves garlic, minced
- 054 cups beef broth, low sodium
- 061/4 cup soy sauce
- 071 tablespoon Worcestershire sauce
- 081 teaspoon dried thyme
- 092 bay leaves
- 10Salt and freshly ground black pepper to taste
For the Noodles & Gravy
- 0112 oz wide egg noodles
- 021/4 cup cornstarch
- 031/2 cup cold water
- 041/2 cup sour cream or heavy cream (optional, for extra creaminess)
- 05Fresh parsley, chopped, for garnish
Instructions
First, let's get some color on that beef. Pat the beef chunks dry with a paper towel and season them generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the beef in a single layer (you might need to do this in batches) and sear until it's browned on all sides. This little step adds so much depth. Transfer the browned beef to your slow cooker.
In the same skillet, add the chopped onion and cook until it softens, about 5 minutes. Scrape up any of those lovely browned bits from the bottom of the pan. Add the minced garlic and cook for just another minute until you can smell it—wow, that's a good smell.
Pour in a splash of the beef broth to deglaze the pan, making sure to get all that flavor. Then, pour the onion and garlic mixture into the slow cooker. Add the remaining beef broth, soy sauce, Worcestershire sauce, thyme, and bay leaves. Give it a gentle stir.
Cover the slow cooker and let it do its thing. Cook on low for 6-8 hours or on high for 3-4 hours. You'll know it's ready when the beef is fall-apart tender. Ugh, it's so good.
About 30 minutes before serving, cook the egg noodles according to the package directions. Drain them and set them aside.
Now for the gravy. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour this into the slow cooker and stir gently. Turn the slow cooker to high and let it bubble and thicken for about 15-20 minutes. Remove the bay leaves.
Gently shred the beef with two forks right in the slow cooker. Stir in the cooked egg noodles and the optional sour cream if you want it extra rich. Let it all warm through for a few minutes, then serve in big, warm bowls, topped with fresh parsley.
Notes & Tips
- 1Don't worry if it looks like a lot of liquid at the beginning. It will reduce a bit during cooking and then thicken into a beautiful gravy at the end.
- 2Feel free to add sliced mushrooms or carrots along with the onions for extra veggies and flavor.
Tools You'll Need
- •Don't skip searing the beef. It creates a caramelized crust that adds a huge amount of flavor to the final dish.
- •Cooking on 'low' is always my preference for roasts. It gives the connective tissue more time to break down, resulting in the most tender beef.
- •Always mix cornstarch with cold water before adding it to the hot liquid. If you add it directly, you'll get lumps. Oops, learned that the hard way!
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