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