Slow Cooker Beef and Noodles
Slow Cooker Beef and Noodles is a hearty, comforting meal made with tender shredded chuck roast, wide egg noodles, and a rich savory beef gravy. Set it in the morning and enjoy a satisfying family dinner by evening.
Equipment
- 1 6-quart Slow Cooker
- 1 Large Skillet (for optional searing)
- 1 Wooden Spoon or Tongs
- 1 Cutting Board and Knife
- 1 Measuring Cups and Spoons
- 1 Ladle
Ingredients
Main Ingredients
- 3 lbs chuck roast trimmed of excess fat
- 2 cups beef broth low-sodium preferred
- 1 can cream of mushroom soup 10.5 oz can
- 1 packet onion soup mix
- 3 cloves garlic minced
- 2 tablespoons Worcestershire sauce
- salt and black pepper to taste
- 12 oz wide egg noodles added in last 30 minutes
- 1 tablespoon cornstarch optional, for thickening
- fresh parsley chopped, for garnish
Instructions
- Season the chuck roast on both sides with salt and black pepper before placing it in the slow cooker.
- Sear the roast in a hot skillet with a little oil for two to three minutes per side to lock in flavor. This step is optional but recommended.
- Place the seared roast into the bottom of your slow cooker.
- Pour the beef broth over the roast, making sure it covers at least the bottom third of the meat.
- Add the cream of mushroom soup, Worcestershire sauce, minced garlic, and onion soup mix on top of the beef.
- Cover the slow cooker and cook on low for eight hours or on high for four to five hours.
- Remove the beef from the slow cooker and shred it using two forks. Discard any large pieces of fat.
- Return the shredded beef to the slow cooker and stir it into the broth.
- Add the wide egg noodles directly into the slow cooker during the last thirty minutes of cooking on high.
- Stir the noodles once, replace the lid, and cook until the noodles are tender and have absorbed the broth.
- Taste and adjust seasoning with salt and pepper as needed before serving.
- Ladle into bowls and top with fresh chopped parsley.
Notes
For best results, add egg noodles only in the last 20 to 30 minutes of cooking. Searing the beef before slow cooking adds extra depth of flavor. Store leftovers in the refrigerator for up to 4 days. Freeze beef and broth separately from noodles for up to 3 months.