Slow Cooker Beef and Noodles is the ultimate comfort food dinner! So easy to make – we’re NOT going to make you sear the beef first – trust us, it’s fine. Tender beef and noodles in the most delicious, creamy gravy, it’s a dinner that everyone will love.
Why You’ll Love Our Slow Cooker Beef and Noodles Recipe
We’re here to help and I’m telling you, you don’t have to sear the beef first. This Slow Cooker Beef and Noodles recipe is so good, there’s honestly no need for the extra step.
- Easy to Make: Like we mentioned above, you don’t need to sear the beef first. A lot of recipes call for this and say it adds more flavor but we really don’t think it does.
- Comfort Food Recipe: There’s nothing like a shredded beef and gravy meal with some carbs, in this case noodles. It’s one of our favorite types of dinners.
- Feeds a Crowd: If you need a recipe that feeds a lot of people, OR you’d like to cook one night and have leftovers, this is the one to make!
Ingredients You’ll Need
We’ve got a list for you here, with some substitutions and swap outs. For the full list of ingredients and amounts needed, head to the recipe card at the end of the post.
- Chuck Roast: We like to use about a 2 1/2 pound roast, but a little more or a little less will work just fine. Pick a nice, marbled piece like you see here for the best flavor.
- Old Fashioned Noodles: These noodles are soft and tender, you have to be careful not to let them cook too long or they will be mushy. A great substitution if you can’t find them is regular egg noodles.
- Beef Broth OR Beef Bouillon: We’re giving you two options here so that you can use what you have on hand. Our preference is beef broth because it’s a little less salty but both options are fine.
- Worcestershire Sauce: For an extra “beefy” flavor.
- Onion: A medium sized onion should give you about a heaping cup diced. And don’t worry, they’ll practically melt into the sauce.
- Garlic: You can omit the fresh garlic if you don’t have any and just use garlic powder, but we like to use both.
- Cream: Heavy cream stirred in at the end makes for a super cozy gravy.
- Seasonings: Garlic powder and dried oregano (along with salt and pepper) are rubbed on the roast for flavor.
How To Make
Just a few steps that we’ll show here and you’re on your way to the best slow cooker beef and noodles you’ve ever had! For complete instructions head to the recipe card at the end of the post.
- Season and cook the beef: Season the roast with salt, pepper, garlic powder and oregano and place into a slow cooker on low. Cook for 6-8 hours, shred the beef and place back into the slow cooker with juices.
- Add noodles, broth and cream: Pour in beef broth and cream and then add the noodles, pressing down into the liquid. Cook another 25-30 minutes on high until the noodles are tender.
- Finish and serve: Stir the noodles in with the beef and gravy, making sure that the noodles are tender. Serve in bowls with bread for dipping.
Let’s Talk About the Noodles
The classic version of this crock pot beef and noodles calls for these “homestyle” egg noodles. You can find them in most grocery stores, as we did, or you can use regular egg noodles instead.
The homestyle version will produce a softer noodle, that is quite delicious, but you do have to be careful to no overcook them. If the noodles are overcooked they can get gummy or mushy.
Because of this, we’ll often grab regular egg noodles that are a little more forgiving, and equally delicious.
What Sides Go With Crock Pot Beef and Noodles?
Usually we’re just diving into bowls of this comfort food dinner without much else besides some bread and butter and a glass of wine. But if we do serve a side, it’s usually a vegetable dish like one of these:
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Slow Cooker Beef and Noodles
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 5 minutes
- Yield: 6 servings
Print Recipe
Pin RecipeSlow Cooker Beef and Noodles is the ultimate comfort food dinner! So easy to make – we’re NOT going to make you sear the beef first – trust us, it’s fine. Tender beef and noodles in the most delicious, creamy gravy, it’s a dinner that everyone will love.
Ingredients
- 2 1/2 pound chuck roast
- 1 tablespoon kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 2 teaspoons black pepper
- 1 tablespoon Worcestershire sauce
- 1 cup diced onion
- 1 tablespoon fresh minced garlic
- 4 cups beef broth (or 1 tablespoon beef bouillon with 4 cups hot water, see note)
- 16 ounce bag homestyle egg noodles (or regular egg noodles, see note)
- 1/2 cup heavy cream
Instructions
- Rub the roast on both sides with the salt, garlic powder, oregano and pepper and place into a slow cooker.
- Add the Worcestershire sauce to the top of the roast, along with the diced onions and fresh garlic. Cook on low for 6-8 hours until the beef is fork tender.
- Remove the roast to a cutting board and shred with two forks, leaving some bigger pieces and smaller pieces. Place the shredded beef back into the slow cooker along with the beef broth (or bouillon mixed with water) noodles and cream. Push the noodles down into the liquid as best you can.
- Cook on high for 25-30 minutes. Test to see if the noodles are done, if not stir and cook another 5-10 minutes. Don’t let the noodles cook too long or they will get mushy or gummy.
Recipe Notes
For the noodles: If you can’t find homestyle egg noodles, use regular egg noodles instead.
For the liquid: You can use 4 cups of beef broth, or 1 tablespoon of beef bouillon mixed with 4 cups of water.
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
