Slow Cooker Beef & Noodles Recipe
Slow Cooker Beef & Noodles is a comforting and hearty one-pot meal featuring tender, fall-apart beef chuck roast slow-cooked in a rich, savory broth made with beef broth, onion soup mix, and Worcestershire sauce. Combined with egg noodles, this dish offers a satisfying and flavorful dinner option perfect for busy days and family gatherings.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 4-5 hours (high)
- Total Time: 8 hours 15 minutes (low) or 4 hours 30 minutes (high)
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Beef and Broth
- 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
Noodles
- 12 oz egg noodles
Optional Garnishes
- Fresh parsley, chopped
- Grated Parmesan cheese
Instructions
- Prepare the Beef: Season the chuck roast generously with salt, pepper, and garlic powder, then place it in the slow cooker to start building flavor.
- Create the Base: Pour in the beef broth, add the packet of onion soup mix, and stir in the Worcestershire sauce, gently mixing the liquids around the beef for even seasoning.
- Slow Cook: Cover the slow cooker and cook on the low setting for 8 hours or on high for 4-5 hours, until the beef becomes tender and can be shredded easily with a fork.
- Cook the Noodles: About 30 minutes before the beef is done, prepare the egg noodles according to package directions, drain them well, and set aside.
- Shred the Beef: Use tongs or forks to shred the slow-cooked beef directly inside the slow cooker, then stir to combine the shredded meat with the cooking broth.
- Combine the Noodles: Add the cooked egg noodles to the slow cooker and stir gently to coat them thoroughly with the rich broth and shredded beef. Allow the mixture to warm for an additional 10-15 minutes.
- Serve: Dish out the hot beef and noodles, optionally garnishing with freshly chopped parsley or grated Parmesan cheese for added flavor and presentation.
Notes
- For thicker sauce, stir 1 tablespoon cornstarch mixed with 2 tablespoons cold water into the slow cooker before adding the noodles and simmer for 10-15 minutes.
- Consider adding vegetables like carrots, celery, or mushrooms to the slow cooker for extra flavor and texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze beef and broth separately from noodles to avoid mushy pasta.
- Substitute egg noodles with wide pasta types like fettuccine or pappardelle if desired.
- Prepare the beef and broth ahead of time and reheat before adding freshly cooked noodles for meal prep convenience.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 110 mg
Keywords: slow cooker beef noodles, beef chuck roast, easy slow cooker recipes, beef egg noodle recipe, comforting dinner, one pot meal
Find it online: https://dishedbydana.com/slow-cooker-beef-and-noodles-recipe/
