Some days call for quiet comfort, and that’s where a bowl of Slow Cooker Beef and Noodles comes in. The tender beef, rich broth, and silky noodles warm you right through. You can toss everything in the pot, let it simmer low and slow, and come back to a meal that tastes like home after a long day.
Table of Contents
Why You’ll Love This Recipe
This recipe is cozy and forgiving. The beef turns melt-in-your-mouth tender while the noodles soak up all the savory flavor. You’ll love that it’s mostly hands-off after the quick prep. It’s big-batch friendly too, perfect for feeding a crowd or freezing for a busy weeknight. Every spoonful feels hearty, comforting, and deeply satisfying.
Key Ingredients Breakdown
Best Cut of Beef
Chuck roast is your best friend here. It’s flavorful and marbled with just enough fat to stay juicy through slow cooking. I like to buy a whole roast and cube it myself for better texture. Store-bought precut beef can sometimes dry out.
Aromatics & Seasoning
The onion, garlic, salt, pepper, and thyme build layers of flavor right from the start. Browning them gently before adding to the slow cooker gives the broth a richer taste. These simple pantry staples bring that slow-cooked depth without any fancy tricks.
Mushrooms (Optional but Recommended)
If you love a savory, earthy note, toss in mushrooms. They blend beautifully with the beef and broth. Even picky eaters often come around once they taste how the mushrooms melt into the sauce.
Egg Noodles
Wide egg noodles make this dish cozy and classic. They stay tender yet chewy, perfect for soaking up the broth. Add them toward the end so they don’t get mushy, and let them cook just until al dente.
Step-by-Step Cooking Overview
Here’s the easy flow: dredge the beef in seasoned flour, brown it in a skillet, then add it to your slow cooker. Build flavor by sautéing onions and garlic in the same pan. Pour in broth, mushrooms, and herbs. Let everything simmer until the beef is fork-tender, then stir in noodles and parsley at the end.
Ingredient List (Recipe-Ready Format)
- Beef Base: 2 lbs beef chuck roast (trimmed and cubed), 1/4 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper, 1/4 cup oil
- Flavor Base: 1 large yellow onion (chopped), 3 garlic cloves (minced), 6 cups beef broth, 8 oz mushrooms (optional), 2 teaspoons thyme
- Finishers: 12 oz wide egg noodles, 2 teaspoons parsley, extra salt and pepper to taste
How to Make Slow Cooker Beef and Noodles
- Pat the beef dry. Mix flour, salt, and pepper, then coat the cubes.
- Heat oil in a skillet over medium-high heat and brown the beef in batches. This step locks in flavor, so take your time.
- Move the browned beef to your slow cooker.
- In the same skillet, cook onions until golden, about 5 minutes. Add garlic and cook for one more minute.
- Transfer the onion mixture to the slow cooker.
- Pour in broth, mushrooms, and thyme. Stir everything together.
- Cover and cook on HIGH for 4 hours until the beef is tender.
- Add noodles and parsley, switch to LOW, and cook for 30 minutes until the noodles soften.
- Taste and adjust seasoning. Let it rest for a few minutes before serving.
Expert Tips & Troubleshooting
- Browning matters: It creates the base of the flavor. Don’t skip it.
- Prevent mushy noodles: Add them only at the end, and don’t overcook.
- Broth thickness: If it’s too thin, let it rest uncovered for a few minutes before serving.
- Freezing tip: Freeze without noodles; add fresh ones when reheating.
- Reheat gently: Use low heat so the beef stays tender.
Serving Suggestions
Serve this Slow Cooker Beef and Noodles with crusty sourdough or a green salad. It also pairs beautifully with roasted Brussels sprouts or green beans. For a cozy Sunday dinner, add a glass of red wine and end with something simple like apple crisp.
FAQs
Can I use a different cut of beef?
Yes. Round or sirloin works too, though chuck gives the richest flavor.
How do I prevent mushy noodles?
Add noodles at the end and cook only until tender. They’ll keep softening in the hot broth.
Can this be made ahead or frozen?
Yes. Store leftovers for up to 3 days or freeze the beef mixture (without noodles) for up to 3 months.
What meat is best for beef and noodles?
Chuck roast is ideal. It becomes fork-tender and flavorful after slow cooking.
Does beef go with noodles?
Absolutely. The beef broth coats the noodles beautifully, creating a cozy, homestyle texture.
What spices enhance beef and noodles flavor?
Thyme, garlic, and black pepper deepen the flavor. You can also add a pinch of paprika or Worcestershire sauce.
Can I cook noodles in a slow cooker?
Yes, but only toward the end to avoid overcooking.
Slow Cooker Beef and Noodles
Print
Slow Cooker Beef and Noodles | Easy Comfort Recipe
- Total Time: 4 hours 50 minutes
- Yield: 6 servings 1x
Description
Slow Cooker Beef and Noodles delivers tender chuck roast, silky egg noodles, and a savory, thyme-scented broth. Brown the beef for deep flavor, then let the cooker do the work. This cozy bowl tastes like home on a busy weeknight.
Ingredients
Beef base
2 lb beef chuck roast, trimmed and cut into 1.5 inch cubes
1/4 cup all-purpose flour
1 tsp kosher salt
1/2 tsp black pepper
1/4 cup neutral oil
Flavor base
1 large yellow onion, chopped
3 garlic cloves, minced
6 cups low-sodium beef broth
8 oz cremini mushrooms, sliced (optional)
2 tsp dried thyme
Finishers
12 oz wide egg noodles
2 tsp chopped fresh parsley
Extra salt and pepper, to taste
Instructions
1. Pat beef dry. In a bowl, mix flour, salt, and pepper; toss beef to coat.
2. Heat oil in a large skillet over medium-high. Brown beef in batches, 3 to 4 minutes per side; transfer to slow cooker.
3. In the same skillet, sauté onion until golden, about 5 minutes. Add garlic and cook 1 minute.
4. Deglaze pan with 1 cup broth, scraping up browned bits; pour into slow cooker.
5. Add remaining broth, mushrooms, and thyme. Stir to combine.
6. Cover and cook on HIGH 4 hours or LOW 7 to 8 hours, until beef is fork-tender.
7. Stir in egg noodles and parsley. Switch to LOW and cook 25 to 35 minutes, until noodles are just tender.
8. Season to taste. Let stand 5 minutes to thicken before serving.
Notes
Use a 5 to 6 quart slow cooker.
For deeper flavor, add 1 tbsp Worcestershire sauce and 1 tsp paprika with the broth.
To avoid soft noodles, boil them separately and stir in just before serving.
If the sauce seems thin, uncover and let stand 5 to 10 minutes to thicken.
Make ahead: cool and refrigerate up to 3 days. Reheat gently with a splash of broth.
Freezer tip: freeze beef and sauce without noodles up to 3 months. Add fresh cooked noodles after reheating.
Salt levels vary by broth; taste and adjust at the end.
- Prep Time: 20 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 3
- Sodium: 820
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 3
- Protein: 33
- Cholesterol: 105
More Such Recipes
Try these next:
- Comforting Salisbury Steak Meatballs for the Slow Cooker
- Hearty Slow Cooker Caribbean Pot Roast Recipe
- Classic Beef Bourguignon – A Rich French Stew
- Easy Mississippi Pot Roast (Crock Pot Version)
Final Thoughts
This Slow Cooker Beef and Noodles recipe is everything a cozy meal should be—simple, warm, and full of flavor. It’s the kind of dinner that makes the house smell amazing and gathers everyone around the table. Save it for cold days or nights when you just need something soothing. Share your version or tag me on Pinterest or Facebook so I can see your bowl of comfort.