If you’re looking for the ultimate comfort food that practically cooks itself, Slow Cooker Beef and Noodles is the answer to all your dinnertime cravings. Imagine fork-tender beef nestled in a savory, creamy sauce, wrapped around twirls of egg noodles—this is the recipe that brings everyone running to the table. Whether it’s a chilly day or you’re just in need of a cozy, hearty meal, this dish hits every note: rich, flavorful, and soul-soothing. Plus, it’s a set-it-and-forget-it recipe that tastes like you spent all day in the kitchen (even when you didn’t).
Ingredients You’ll Need
One of the best parts about making Slow Cooker Beef and Noodles is how you can build complex flavor with just a handful of everyday ingredients. Each one brings something special to the pot—whether it’s depth, creaminess, or that irresistible aroma that fills the house.
- Beef chuck roast: This cut becomes incredibly tender and shreds beautifully after hours in the slow cooker.
- Olive oil: Searing the beef first adds a deeper, richer flavor to the finished dish.
- Onion soup mix: Packs in instant savory flavor and a hint of sweetness without extra chopping.
- Garlic powder: Boosts the savory notes and rounds out the taste.
- Black pepper: Adds just the right level of warmth and spice.
- Cream of mushroom soup: Creates a luxuriously creamy sauce with minimal effort.
- Beef broth: Provides the deep, meaty base that makes the sauce so satisfying.
- Egg noodles (wide): Their chewy texture soaks up all the delicious sauce perfectly.
- Cornstarch + cold water (optional): For those who love a thicker, cling-to-your-noodle sauce.
- Fresh parsley (optional): A sprinkle of green at the end adds color and a burst of freshness.
How to Make Slow Cooker Beef and Noodles
Step 1: Sear the Beef
Start by seasoning your beef chuck roast with garlic powder and black pepper. Heat olive oil in a skillet over medium-high heat, then sear the roast on all sides for about 2–3 minutes per side. This step is quick but so important—it locks in juices and creates those caramelized edges that make your Slow Cooker Beef and Noodles extra flavorful.
Step 2: Layer in the Slow Cooker
Transfer your beautifully browned beef to the slow cooker. Sprinkle the onion soup mix over the top, then pour in the cream of mushroom soup and beef broth. Give everything a gentle mix, then cover and set your slow cooker to low for 8 hours or high for 4–5 hours. Now, kick back and let that magical aroma fill your home!
Step 3: Shred the Beef
Once the beef is fall-apart tender, use two forks to shred it right in the slow cooker. Mix everything together so the juicy shreds of beef soak up all that creamy, savory sauce.
Step 4: Cook the Noodles
While the beef is finishing up, cook the egg noodles according to the package instructions. Drain them well—no one wants a watery sauce—then gently stir the noodles into the beef mixture in your slow cooker.
Step 5: Thicken the Sauce (Optional)
If you love your Slow Cooker Beef and Noodles with a thick, luscious sauce, mix together cornstarch and cold water. Stir this slurry into the slow cooker, then cook on high for another 10–15 minutes until the sauce reaches your desired consistency.
Step 6: Garnish and Serve
Right before serving, sprinkle on a little chopped fresh parsley if you’d like. It adds a pop of color and a fresh finish that brightens up the whole dish. Serve hot and watch everyone dive in!
How to Serve Slow Cooker Beef and Noodles
Garnishes
A simple sprinkle of fresh parsley goes a long way to liven up each plate of Slow Cooker Beef and Noodles. You can also dust on some cracked black pepper or a handful of chives for a little extra flair. For those who love richness, a dollop of sour cream or a swirl of heavy cream makes it feel extra decadent.
Side Dishes
This cozy dish pairs beautifully with a crisp green salad, buttery peas, or roasted carrots. If you’re feeding a crowd, warm dinner rolls or crusty bread are perfect for soaking up every last bit of sauce. Even a side of steamed broccoli or garlic green beans makes a bright, fresh counterpoint.
Creative Ways to Present
Serve Slow Cooker Beef and Noodles family-style in a big, deep platter for maximum comfort-food vibes. For a fun twist, try spooning the beef and noodles into individual bowls and topping with fried onions or shredded cheese. Or, make it party-friendly by serving in small ramekins or cups for easy, cozy appetizers.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool to room temperature, then transfer them to an airtight container. Your Slow Cooker Beef and Noodles will keep well in the fridge for up to 4 days, making it a fantastic lunch or quick dinner the next day.
Freezing
You can absolutely freeze Slow Cooker Beef and Noodles for a future comfort fix. Place cooled leftovers in a freezer-safe container or bag, squeezing out as much air as possible. Freeze for up to 3 months. For best results, freeze the noodles and beef mixture separately if you plan to make this ahead.
Reheating
To reheat, simply warm the beef and noodles gently on the stovetop over low heat or in the microwave, adding a splash of beef broth or water to loosen the sauce if needed. Stir occasionally until everything is heated through—it’ll taste just as cozy as day one!
FAQs
Can I use a different cut of beef?
Absolutely! While beef chuck roast is classic for Slow Cooker Beef and Noodles thanks to its rich marbling, you can swap in brisket or even stew meat. Just make sure to cook it until fully tender and easy to shred.
Do I have to sear the beef first?
You can skip the searing step if you’re pressed for time, but it really does add extra depth and flavor to the final dish. Even a quick browning in the skillet makes a noticeable difference!
Can I cook the noodles in the slow cooker?
It’s best to cook the noodles separately and stir them in just before serving. Cooking them in the slow cooker can make them overly soft and mushy, and nobody wants that in their Slow Cooker Beef and Noodles.
How do I make the sauce thicker?
If you prefer a thicker sauce, don’t skip the optional cornstarch slurry. Stir it in at the end and let everything cook on high for 10–15 minutes until the sauce reaches your perfect consistency.
Are there any substitutions for cream of mushroom soup?
Yes! You can use cream of celery or cream of chicken soup if you prefer, or make a homemade white sauce if you want to skip canned soups altogether. The flavor will change a bit but will still be delicious.
Final Thoughts
When you need a meal that feels like a warm hug, Slow Cooker Beef and Noodles is always a winner. It’s simple, hearty, and so satisfying—perfect for family dinners, sharing with friends, or treating yourself to leftovers the next day. Give it a try and get ready for rave reviews around your table!
Print
Slow Cooker Beef and Noodles Recipe
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Slow Cooker Beef and Noodles recipe is a hearty and comforting American classic. Tender, slow-cooked beef chuck roast in a savory mushroom and onion broth served over wide egg noodles makes for an easy yet flavorful meal perfect for cozy dinners.
Ingredients
Beef and Broth
- 2 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 packet (1 oz) onion soup mix
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 can (10.5 oz) cream of mushroom soup
- 4 cups beef broth
Noodles and Thickening
- 12 ounces wide egg noodles
- 2 tablespoons cornstarch + 2 tablespoons cold water (optional, for thickening)
Garnish
- Fresh parsley (optional)
Instructions
- Season and Sear the Beef: Season the beef chuck roast evenly with garlic powder and black pepper. In a skillet over medium-high heat, heat the olive oil. Once hot, sear the beef on all sides until it develops a golden-brown crust, about 2 to 3 minutes per side. This process locks in juices and adds flavor. Transfer the seared beef to the slow cooker.
- Add Broth and Soup Mix: Into the slow cooker, add the onion soup mix, cream of mushroom soup, and beef broth around the beef. Stir gently if needed to combine the ingredients slightly, but keep the beef mostly intact. Cover and set the slow cooker to low for 8 hours or high for 4 to 5 hours, allowing the beef to cook until tender and shreddable.
- Shred the Beef: Once the cooking time is complete, use two forks to shred the beef directly in the slow cooker, mixing it well into the broth. This step helps distribute the meat throughout the sauce and thickens the dish naturally.
- Cook Noodles and Combine: While the beef is finishing, cook the egg noodles in a separate pot according to the package instructions. Drain the noodles thoroughly and then stir them into the beef and broth mixture in the slow cooker.
- Thicken the Sauce (Optional): If you prefer a thicker sauce, combine the cornstarch with cold water to create a slurry. Stir this into the slow cooker mixture and increase the heat to high. Cook uncovered for an additional 10 to 15 minutes until the sauce thickens to your desired consistency.
- Garnish and Serve: Before serving, garnish with freshly chopped parsley if desired. Serve the beef and noodles hot for a deeply satisfying and comforting meal.
Notes
- For extra richness, add a splash of heavy cream or a few tablespoons of sour cream right before serving.
- Substitute egg noodles with pappardelle or other wide noodles to vary the texture.
- If you want a lower sodium option, use reduced-sodium beef broth and onion soup mix.
- To make it gluten-free, swap egg noodles with gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 2g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 115mg
