Slow Cooker Beef and Noodles
This hearty slow cooker beef and noodles recipe delivers tender, fall-apart chuck roast, savory broth, and egg noodles soaked in deep flavor. Minimal prep, maximum comfort.
Equipment
- Slow cooker
- Large skillet
- Wooden Spoon
Ingredients
- 2-3 lb Chuck Roast
- 1 tbsp Olive Oil
- 1 Onion, chopped
- 2 Carrots, chopped
- 2 Celery Stalks, chopped
- 4 cloves Garlic, minced
- 6 cups Beef Broth
- 1 tbsp Worcestershire Sauce
- 1 tsp Dried Thyme
- 0.5 tsp Dried Rosemary
- 1 Bay Leaf
- 1 tsp Salt (to taste)
- 0.5 tsp Black Pepper (to taste)
- 1 lb Egg Noodles
- 2 tbsp Butter (optional)
- Fresh Parsley, chopped (for garnish)
Instructions
- Cut the chuck roast into 2-inch chunks. Season generously with salt and pepper.
- Heat olive oil in a skillet. Sear beef chunks until browned on all sides. Transfer to slow cooker.
- Sauté onion, carrots, and celery in same skillet until softened. Add garlic and cook 1 more minute.
- Transfer cooked vegetables to the slow cooker.
- Pour beef broth over meat and vegetables. Stir in Worcestershire, thyme, rosemary, and bay leaf.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until beef is fork-tender.
- Remove bay leaf. Shred beef using two forks directly in the cooker.
- Add egg noodles. Cover and cook for 30–60 minutes until noodles are soft but not mushy.
- Stir in butter if using. Taste and adjust salt and pepper.
- Garnish with parsley and serve hot.
Notes
Use chuck roast for optimal tenderness. Browning the meat first adds depth of flavor. Add noodles toward the end to prevent overcooking. For a thicker broth, stir in a cornstarch slurry in the last 30 minutes of cooking. Leftovers taste even better the next day!