Slow Cooker Beef and Noodles Recipe
If you’re looking for a hearty, comforting meal that practically cooks itself, Slow Cooker Beef and Noodles is your answer. Inspired by the Midwestern classic, this dish is all about tender beef, rich broth, and soft noodles that come together in one easy slow-cooked masterpiece.
Calories 547kcal
Ingredients
- 1-2 lb chuck roast
- 2-3 tablespoons vegetable oil
- Salt and pepper, to taste
- 1 medium onion, finely diced
- 2 teaspoons minced garlic
- 4 cups water
- 4 teaspoons Better than Bouillon (beef concentrate)
- 2 teaspoons Worcestershire sauce
- 16 oz dried homestyle egg noodles
- ½ cup heavy cream (optional)
Instructions
- Prepare the Beef: Season both sides of the chuck roast with steak seasoning, salt, and pepper. Rub the seasonings in well.
- Brown the Beef: Heat vegetable oil in a large skillet over high heat. Add the chuck roast and sear for about 2 minutes on each side until browned. Remove from heat.
- Transfer to Slow Cooker: Place the browned chuck roast into the slow cooker. Add diced onion and minced garlic. No extra liquid is needed yet.
- Slow Cook: Cover and cook on low for 6-8 hours. Do not open the lid during cooking.
- Shred the Beef: After cooking, remove the beef and shred it using two forks. Discard any excess fat and return the shredded beef to the slow cooker.
- Make the Broth: Whisk together water, Better than Bouillon, and Worcestershire sauce in a bowl, then pour it into the slow cooker over the beef.
- Add Noodles: Stir in dried egg noodles and cover. Cook for another 30-60 minutes until noodles are tender, stirring occasionally. If needed, add ½ cup water to adjust the consistency.
- Add Cream (Optional): Stir in heavy cream 15 minutes before serving for a creamier texture.
- Serve: Once noodles are cooked and everything is well combined, serve hot and enjoy!
Notes
- You can substitute beef broth for the water and beef bouillon concentrate.
- Frozen egg noodles may become gummy, so it’s better to use dried homestyle egg noodles for the best results.
- Omit the heavy cream for a lighter version of the dish or substitute with low-fat cream or coconut milk.
- If you have leftovers, store them in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.