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
Scale
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
