Slow Cooker Beef and Noodles
If you’re craving a cozy, stick-to-your-ribs dinner that basically cooks itself, this Slow Cooker Beef and Noodles is it. Tender, shreddable beef simmers all day in a savory, oniony gravy, then gets tossed with wide egg noodles right at the end. Warm, comforting, and the kind of meal that makes the whole kitchen smell amazing.
It’s the dinner I make when I want maximum comfort with minimal effort. Toss everything in the slow cooker, come back hours later, and finish it with noodles for the easiest “everyone’s happy” meal.
Why you’ll love this slow cooker dinner
This recipe checks a lot of boxes, fast.
-
The beef turns out so tender. It’s the kind that falls apart with a fork and soaks up every bit of gravy.
-
The gravy is rich without being fussy. A few pantry staples + slow cooking time = big flavor.
-
It’s flexible. Make it creamier, add mushrooms, sneak in veggies, or keep it classic.
-
Leftovers are even better. The noodles drink up the sauce in the best way.
Ingredients
Here I explain the best ingredients for this slow cooker beef and noodles recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
Beef chuck roast – This is the star. Chuck has enough marbling to stay juicy during a long, slow cook, and it shreds beautifully. You’ll want a 2 ½ to 3 ½ pound roast. If it’s larger, no problem. Just scale the sauce up a bit and make extra noodles.
Salt + black pepper – Simple seasoning matters here. Salt early so it has time to sink in. Pepper gives the gravy that classic pot roast vibe.
Olive oil (optional, for searing) – Searing isn’t required, but it adds deeper flavor. If you have 8 extra minutes, do it. If you don’t, skip it and still get an awesome result.
Yellow onion – Adds sweetness and depth as it cooks down. Thin slices melt right into the gravy.
Garlic – Fresh minced cloves give the sauce that slow-cooked, savory aroma. If you only have garlic powder, you can use it, but fresh is worth it.
Beef broth or stock – This creates the base of the gravy. I recommend low-sodium so you can control the salt. Stock will taste a little richer than broth.
Worcestershire sauce – My not-so-secret ingredient for boosting flavor. It adds that savory “something” you can’t quite place, in the best way.
Dijon mustard – Just a little. It doesn’t make the gravy taste like mustard, it balances the richness and brightens everything.
Dried thyme + dried rosemary – Classic beef flavors. Thyme is gentle and cozy, rosemary is bold. Use both for the best pot-roast-style gravy.
Bay leaf – Optional, but nice. It gives the sauce that slow-simmered, Sunday-dinner taste.
Cornstarch (or flour) to thicken – You’ll use this at the end so the gravy clings to the noodles instead of running right off. Cornstarch makes a glossy sauce. Flour makes it a little more rustic.
Egg noodles – Wide egg noodles are the classic choice. They hold up well and scoop up the gravy like a dream. Extra wide works too. If you only have regular, it still works—just watch the cook time.
Sour cream (optional) – If you like a creamy beef and noodles, stir in sour cream at the end. It makes the sauce silky and slightly tangy, kind of like a cousin of beef stroganoff.
Fresh parsley (optional) – A sprinkle on top makes it look bright and fresh, especially if you’re serving it for guests.
Best cut of beef to use
For slow cooker beef and noodles, chuck roast is my favorite. It has enough fat to stay tender during a long cook, and it shreds easily so you can get beef in every bite.
Other options that work:
-
Boneless beef shoulder roast – Very similar to chuck.
-
Brisket (flat) – Tasty, but usually pricier and can slice more than shred depending on the cut.
-
Stew meat – Works in a pinch, but it can dry out faster since it’s often made from mixed cuts. If you use it, reduce cook time and keep an eye on tenderness.
Instructions
For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.
You can cook the noodles separately (my favorite for the best texture), or cook them right in the slow cooker at the end (my favorite when I want fewer dishes). Both methods are included below.
Step-by-step
Sear the beef (optional but tasty).
Pat the chuck roast dry with paper towels, then season it with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the beef for 2-3 minutes per side, until browned. This adds flavor fast.
Build the slow cooker base.
Add sliced onions and minced garlic to the bottom of the slow cooker. Pour in the beef broth, Worcestershire sauce, and Dijon. Sprinkle in thyme and rosemary. Add the bay leaf.
Slow cook the beef.
Place the chuck roast in the slow cooker. Cover and cook on low for 8 hours or high for 4-5 hours, until the beef is fall-apart tender.
Shred the beef.
Remove the roast to a cutting board. Shred it with two forks, then return the beef to the slow cooker. Remove the bay leaf.
Thicken the gravy.
In a small bowl, whisk cornstarch with cold water to make a slurry. Stir it into the slow cooker. Cover and cook on high for 10-15 minutes, until the gravy thickens.
Add the noodles (choose your method).
-
Best texture (recommended): Cook egg noodles in salted boiling water on the stove, drain, then stir into the slow cooker.
-
Fewer dishes: Stir uncooked egg noodles into the slow cooker, cover, and cook on high for 15-25 minutes, stirring once halfway through, until tender.
Finish and serve.
If using sour cream, stir it in at the very end with the heat set to warm. Taste and add more salt and pepper if needed. Top with parsley and serve warm.
Recipe tips
Salt the noodles water. If you cook noodles on the stove, make the water taste lightly salty. It seasons the noodles from the inside and makes the whole dish taste better.
Don’t overcook the noodles. Egg noodles go from perfect to mushy fast, especially in the slow cooker. Start checking early.
Want a darker, richer gravy? Sear the beef. It’s the quickest way to add that deep, slow-braised flavor.
Prefer thicker gravy? Add a little more slurry (1 tablespoon cornstarch + 1 tablespoon water at a time), and give it 5 minutes to tighten up.
Prefer thinner gravy? Stir in extra warm broth, ¼ cup at a time, until it’s the consistency you like.
Recipe variations
Creamy beef and noodles: Stir in ½ to ¾ cup sour cream at the end. Keep the heat on warm so it doesn’t separate.
Mushroom version: Add 8 ounces of sliced mushrooms to the slow cooker at the beginning. They’ll soften and add a hearty, earthy flavor.
Veggie boost: Stir in 1 cup frozen peas (or peas + carrots) at the end, right after thickening the gravy. They warm through in minutes.
Garlic herb twist: Add 2 tablespoons butter at the end, plus an extra clove of garlic. Rich and simple.
Spicy kick: Add a pinch of crushed red pepper flakes or a few dashes of hot sauce to the broth. Not fiery, just a little warmth.
Gluten-free: Use gluten-free egg noodles (or another sturdy gluten-free pasta) and thicken with cornstarch instead of flour.
Frequently asked questions
What size slow cooker should I use?
A 6-quart slow cooker is perfect for a 3-pound roast plus noodles. A 4-quart works if your roast is closer to 2 ½ pounds and you cook noodles separately.
Can I put the noodles in at the beginning?
I don’t recommend it. Egg noodles need a short cook time. If they sit for hours, they’ll break down and turn soft in a not-great way. Add them at the end.
Can I use frozen beef?
For the best results and safest cooking, thaw the roast in the refrigerator first. It cooks more evenly, and the texture is better.
Can I make this ahead of time?
Yes. Make the beef and gravy ahead, store it, then cook noodles fresh when you’re ready to eat. Noodles keep the best texture that way.
Can I double the recipe?
Yes, if your slow cooker is big enough. You want the crock no more than about ¾ full so it heats properly. Make extra noodles on the side so you can adjust the sauce-to-noodle ratio.
Storage and reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Reheating: Reheat on the stove over medium-low heat or in the microwave. Add a splash of broth if the noodles have soaked up a lot of gravy.
Freezing: The beef and gravy freeze well, but noodles can get soft after thawing. If you want to freeze it, freeze the beef and gravy without the noodles, then cook fresh noodles when serving.
What to serve it with
This meal is hearty all on its own, but I love adding something fresh or crisp on the side.
-
Green salad with a tangy vinaigrette
-
Roasted broccoli or green beans
-
Glazed carrots for a little sweetness
-
Buttery dinner rolls (because soaking up extra gravy is a must)
-
Mashed potatoes if you want the coziest comfort-food plate ever
Slow Cooker Beef and Noodles
Ingredients
- 3 pounds beef chuck roast
- 1 ½ teaspoons salt plus more to taste
- 1 teaspoon black pepper plus more to taste
- 1 tablespoon olive oil optional, for searing
- 1 large yellow onion thinly sliced
- 4 cloves garlic minced
- 4 cups low-sodium beef broth or stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 bay leaf optional
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 12 ounces wide egg noodles
- ½ cup sour cream optional, for a creamy finish
- 2 tablespoons chopped parsley optional, for garnish
Instructions
- Season the chuck roast on all sides with salt and pepper.
- Optional: sear the roast in olive oil in a hot skillet for 2-3 minutes per side.
- Add onion and garlic to the bottom of a slow cooker. Pour in broth, Worcestershire, Dijon, thyme, rosemary, and add the bay leaf.
- Place the roast in the slow cooker. Cover and cook on low for 8 hours (or high for 4-5 hours), until very tender.
- Remove the beef, shred it with forks, and return it to the slow cooker. Discard the bay leaf.
- Whisk cornstarch and water together, then stir into the slow cooker. Cook on high for 10-15 minutes, until thickened.
- Cook egg noodles in salted boiling water on the stove, drain, then stir into the slow cooker. (Or stir uncooked noodles into the slow cooker and cook on high for 15-25 minutes, until tender.)
- Stir in sour cream (optional) with the slow cooker set to warm. Taste and adjust salt and pepper. Garnish with parsley and serve.
Notes
