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.
Ingredients
Scale
- 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
