If you’ve ever had one of those days where you just want dinner to magically appear without you having to so much as look at a skillet, Slow Cooker Beef & Noodles is your new best friend. This recipe practically cooks itself while you go about your day, and when you walk back into the kitchen? Oh, honey… the smell alone could win over the grumpiest teenager or the pickiest spouse. We’re talking tender beef, rich gravy, and hearty noodles all tangled together in one pot of love. It’s one of those crockpot dinner recipes that’s as perfect for a Tuesday night as it is for Sunday supper.
Table of Contents
Why You’ll Love This Slow Cooker Beef & Noodles
First of all, it’s the ultimate hearty comfort food—warm, filling, and soothing enough to make you forget you still have laundry to fold. Second, it’s about as low-maintenance as dinner gets. Just toss in your ingredients, set it, and let your slow cooker do the heavy lifting. And finally, it’s perfect for family dinners because it’s both picky-eater approved and easily doubled for a crowd.
Ingredients
- Beef chuck roast – Shreds like a dream after slow cooking
- Beef broth – Adds depth and that rich, meaty base
- Onion – Sweetens and flavors the broth while it cooks
- Garlic – Because beef without garlic is just missing something
- Mushrooms (optional) – For extra earthiness and flavor
- Egg noodles – The classic choice for tender, chewy bites
- Worcestershire sauce – A secret little tang for flavor balance
- Cornstarch slurry – Thickens that gravy to perfection
- Salt & pepper – Season as you go, taste as you finish
Step-by-Step Directions
- Prep Your Beef
Season your beef roast generously with salt and pepper. Don’t be shy—it’s a big cut of meat, and it needs a bold start. - Slow Cook the Magic
Place the roast in your slow cooker, top with onion, garlic, and mushrooms (if you’re using them). Pour in the beef broth and Worcestershire sauce. - Set and Forget
Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef is fall-apart tender. - Shred & Thicken
Remove the beef, shred it with two forks, then return it to the slow cooker. Stir in a cornstarch slurry to thicken the broth into a luscious gravy. - Add the Noodles
Toss in the egg noodles and cook for another 20–30 minutes, until they’re tender and soaking up all that savory goodness. - Serve It Up
Ladle into bowls and watch it disappear faster than you can say “Who wants seconds?”
Nova’s Tips for Perfect Slow Cooker Beef & Noodles
- If you’ve got a few extra minutes in the morning, sear your beef in a skillet before slow cooking—it adds a deeper flavor.
- Want a creamier version? Stir in a splash of heavy cream or sour cream at the end.
- Leftovers are even better the next day—just add a splash of broth when reheating to keep it saucy.
A Little Story from My Kitchen
This recipe became a weeknight hero in my house after a particularly hectic Tuesday when I had back-to-back cooking classes and zero brainpower for making dinner. I threw everything in the crockpot at 8 a.m., came home at 6 p.m., and my husband was already hovering with a bowl in hand before I even set down my purse. The dogs were circling too—guess they know the smell of cozy dinner ideas.
FAQs
Can I use a different cut of beef?
Yes! While chuck roast is classic for noodles with beef, you can use brisket or bottom round. Just make sure it’s a cut that gets tender with low, slow cooking.
Can I make this ahead of time?
Absolutely. It’s one of those easy slow cooker meals that reheats beautifully. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Do I have to cook the noodles in the slow cooker?
Nope! You can boil them separately if you prefer a firmer texture. Just stir them in right before serving.
There’s just something about Slow Cooker Beef & Noodles that turns an ordinary day into one that feels a little softer around the edges. It’s a hug in a bowl, a dinnertime peace treaty, and proof that good food doesn’t have to be complicated. Next time you need a low-effort, high-reward meal, let your crockpot do the work—you’ll be glad you did.
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Slow Cooker Beef & Noodles: The Cozy Weeknight Hug in a Bowl
- Total Time: 8 hours 15 minutes
- Yield: 8 servings 1x
Description
Tender chuck roast, savory gravy, and egg noodles slow-simmered into a cozy, family-approved bowl of comfort—set it in the morning, come home to dinner.
Ingredients
3 lb beef chuck roast, well-marbled; trim excess hard fat
2 tsp kosher salt, for seasoning beef
1 tsp black pepper, for seasoning beef
1 large yellow onion, sliced; sweetness and aroma
4 cloves garlic, minced; savory backbone
8 oz cremini mushrooms, sliced; optional earthiness
4 cups low-sodium beef broth, flavorful braising liquid
2 tbsp Worcestershire sauce, umami and depth
1 tsp dried thyme, warm herbal note
2 bay leaves, classic stew aroma
3 tbsp cornstarch, to thicken gravy
3 tbsp cold water, to make slurry
12 oz wide egg noodles, hearty base (use 16 oz for extra noodly bowls)
2 tbsp chopped parsley, fresh finish
optional: 1/3 cup sour cream or heavy cream, for a creamier sauce
Instructions
1. Pat the chuck roast dry and season all over with the kosher salt and black pepper.
2. (Optional but tasty) Sear the roast in a hot skillet 2–3 minutes per side until browned; transfer to the slow cooker.
3. Add the onion, garlic, and mushrooms to the slow cooker around the beef.
4. Pour in the beef broth and Worcestershire; add thyme and bay leaves.
5. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is fork-tender.
6. Transfer the beef to a board; discard bay leaves. Shred meat with two forks, discarding large fatty bits.
7. Whisk cornstarch and cold water into a smooth slurry. Stir slurry into the hot cooking liquid in the slow cooker.
8. Return shredded beef to the slow cooker; stir and let the gravy thicken on HIGH for 10–15 minutes.
9. Stir in the egg noodles, making sure they’re mostly submerged. Cook on HIGH 15–25 minutes until tender (stir once halfway).
10. Taste and adjust seasoning with salt and pepper. Stir in parsley and, if using, sour cream or heavy cream. Ladle into bowls and serve.
Notes
Noodles firmer? Boil separately to al dente, then stir into the thickened beef and gravy right before serving.
Make-ahead: Cook through shredding and thickening (before noodles). Chill up to 3 days or freeze up to 3 months. Reheat, then add noodles to finish.
Gluten-free: Use GF egg noodles and tamari instead of Worcestershire if needed; cornstarch is naturally GF.
Lean swaps: Use bottom round or sirloin tip; add 1 tbsp olive oil if skipping the sear.
Vegetable add-ins: Frozen peas (1 cup) or diced carrots (1–2 cups) go in during the last 20 minutes with the noodles.
Slow cooker size: 5–6 quart works best for this volume.
Serving ideas: Spoon over mashed potatoes for extra comfort, or serve with green beans or a simple salad.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: About 1½ cups
- Calories: 525
- Sugar: 3
- Sodium: 900
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 14
- Trans Fat: 1
- Carbohydrates: 48
- Fiber: 2
- Protein: 39
- Cholesterol: 120
Keywords: Slow Cooker Beef & Noodles, slow cooker beef and noodles, crockpot dinner recipes, beef recipes, hearty comfort food, easy slow cooker meals, family dinners, noodles with beef, cozy dinner ideas