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Slow Cooker Beef and Noodles

Slow Cooker Beef and Noodles is the definition of a dump-and-go dinner that actually tastes amazing. This recipe takes a simple chuck roast and slow cooks it until it shreds effortlessy into a rich, savory gravy. By the time you toss in the wide egg noodles, the sauce is thick and flavorful. It is the perfect easy crockpot meal for days when you need something hearty waiting for you at home.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine American
Servings 6 SERVINGS

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

For the best noodle texture, cook noodles on the stove and stir them in at the end.
If the gravy gets too thick, stir in warm broth ¼ cup at a time.
Mushrooms, peas, or carrots can be added for extra flavor and texture.
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