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Slow Cooker Beef and Noodles

There’s nothing quite like walking in the door to the aroma of this slow-cooked beef and noodles! It’s the kind of meal that reminds me of Sunday dinners at grandma’s – pure comfort in a bowl. With tender chunks of beef, silky egg noodles, and a rich, savory broth, this recipe has become one of my family’s most requested dishes.
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Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 50 minutes
Servings: 8

Ingredients

For the Beef:

  • 2 lbs beef chuck roast trimmed and cubed
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup vegetable oil

For the Base:

  • 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 6 cups beef broth
  • 8 oz mushrooms sliced
  • 2 teaspoons dried thyme
  • 12 oz wide egg noodles
  • 2 teaspoons dried parsley
  • Additional salt and pepper to taste

Instructions

Prep the Beef:

  • Pat meat dry with paper towels
  • Combine flour, salt, and pepper in bowl
  • Toss beef cubes in seasoned flour
  • Heat oil in large skillet over medium-high
  • Brown meat in batches, transfer to slow cooker

Build the Base:

  • In same skillet, cook onions until golden (5-7 mins)
  • Add garlic, cook 1 minute more
  • Transfer to slow cooker
  • Add broth, mushrooms, thyme
  • Stir to combine

Slow Cook:

  • Cover and cook on HIGH 4 hours
  • Meat should be very tender

Finish:

  • Add noodles and parsley
  • Reduce to LOW, cook 30 minutes
  • Season to taste
  • Let rest 5-10 minutes before serving

Notes

  • Buy whole chuck roast and cut your own cubes for best results
  • Don’t skip browning the meat – adds lots of flavor
  • Keep noodles al dente as they’ll continue cooking
  • Leftovers keep 3-4 days refrigerated
  • Can freeze without noodles up to 3 months
 

Perfect Pairings

  • Crusty sourdough bread
  • Simple green salad
  • Roasted brussels sprouts
  • Steamed green beans