Slow Cooker Beef And Noodles Recipe

I braise chuck roast with onion, garlic, mushrooms, beef broth, Worcestershire and tomato paste, then finish with wide egg noodles, thyme and a bay leaf. My Beef And Noodles In Crockpot recipe reveals a surprising method that simplifies braising and timing in a single pot, using cornstarch to thicken the gravy.

I never thought a slow cooker could make a weeknight meal feel like a discovery, but here we are. Tender chunks of beef chuck roast, onions and garlic slowly soak up beef broth, Worcestershire sauce and a touch of thyme until the flavor feels almost wrong in the best way.

Toss in wide egg noodles near the end and it suddenly becomes pure comfort, but not the syrupy kind, more like a bold, stick-to-your-ribs dinner that makes you curious what else is hiding in the pot. This is my go-to for Crockpot Dinner Beef nights and those 4 Hour Crock Pot Meals.

Why I Like this Recipe

– I love how cozy and homey it feels, perfect for lazy weeknight meals
– I like that it hardly needs babysitting so I can do other stuff while it cooks
– I enjoy that leftovers taste even better the next day, makes easy lunches
– I like how it almost always gets everyone asking for seconds, even picky eaters

Ingredients

• Beef chuck roast: Rich in protein and iron, gives hearty flavor and tender texture after slow cooking
• Yellow onion: Adds savory sweetness, small fiber boost, helps build depth in the broth
• Garlic: Strong aroma, adds umami and slight bite, has antioxidants and immune benefits
• Carrots: Bring natural sweetness, vitamin A, fiber and a pop of color
• Mushrooms: Earthy umami, low calorie, add savory depth and meaty texture
• Beef broth: Salty rich base that supplies sodium and deep beefy flavor
• Egg noodles: Provide carbs and comfort, absorb sauce, become soft and pillowy near end
• Cornstarch slurry: Thickens sauce without changing flavor, use sparingly for glossy finish
• Worcestershire sauce: Adds tangy umami, a little sweet and savory complexity

Ingredient Quantities

• 2 to 3 lb beef chuck roast, cut into 1 1/2 inch pieces
• Salt and black pepper, to taste
• 2 tbsp vegetable oil or olive oil for searing
• 1 large yellow onion, sliced or diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and sliced (optional)
• 8 oz mushrooms, sliced (optional)
• 3 cups beef broth
• 1 cup water or extra broth (only if needed)
• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce (optional, adds depth)
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf
• 12 oz wide egg noodles, add during last 20 to 30 minutes
• 2 tbsp cornstarch mixed with 2 tbsp cold water for thickening
• 2 tbsp chopped fresh parsley for garnish (optional)

How to Make this

1. Pat 2 to 3 lb beef chuck roast dry and cut into 1 1/2 inch pieces, season generously with salt and black pepper.

2. Heat 2 tbsp vegetable or olive oil in a large skillet over medium-high heat, sear the beef in batches until browned on all sides, dont overcrowd the pan. Transfer browned pieces to the slow cooker.

3. In the same skillet add the sliced or diced 1 large yellow onion, 2 medium peeled and sliced carrots (optional) and 8 oz sliced mushrooms (optional). Cook a few minutes till they soften, stir in 3 cloves minced garlic and 1 tbsp tomato paste and cook 30 to 60 seconds more to wake up the flavors. Pour a little of the 3 cups beef broth into the skillet to deglaze, scrape up the browned bits, then pour everything into the slow cooker.

4. Add the remaining beef broth (total 3 cups), 2 tbsp Worcestershire sauce, 1 tbsp soy sauce (optional), 1 tsp dried thyme and 1 bay leaf to the slow cooker. If you want extra liquid later you can have up to 1 cup water or extra broth on hand.

5. Cover and cook on low for 7 to 8 hours or high for 3 to 4 hours, until the beef is fork tender and almost falling apart.

6. Remove the bay leaf, taste and adjust salt and black pepper. If the sauce tastes flat add a splash more Worcestershire or soy sauce for depth.

7. About 20 to 30 minutes before serving stir in 12 oz wide egg noodles. If the sauce looks too dry for the noodles to cook, add up to 1 cup extra broth or water so the noodles can simmer.

8. Mix 2 tbsp cornstarch with 2 tbsp cold water to make a slurry, whisk until smooth then stir into the slow cooker after the noodles have been in 5 to 10 minutes. Let it simmer until the noodles are done and the sauce has thickened, about 10 to 15 minutes. If its still too thin add a little more slurry, but add slowly so you dont over-thicken.

9. If some beef pieces are still large, shred or pull them apart with two forks and stir everything together so the noodles get coated in the gravy.

10. Serve hot, garnish with about 2 tbsp chopped fresh parsley (optional), taste one more time for salt and pepper and enjoy.

Equipment Needed

1. Large cutting board and a sharp chef’s knife — youll want it really sharp for 1 1/2 inch pieces
2. Large heavy skillet or frying pan for searing and sautèing the veggies
3. Slow cooker, about 5 to 7 quart
4. Tongs and a slotted spoon for moving browned beef without splashing
5. Wooden spoon or silicone spatula for stirring and scraping up bits
6. Liquid measuring cup plus measuring spoons for broth, soy, Worcestershire, tomato paste
7. Small bowl and a whisk or fork to make the cornstarch slurry
8. Two forks for shredding any big beef pieces
9. Ladle or large serving spoon for stirring and serving the noodle stew

FAQ

Slow Cooker Beef And Noodles Recipe Substitutions and Variations

• Beef chuck roast: swap with beef short ribs, brisket, or stew meat. Short ribs add more fat and flavor, brisket shreds great, stew meat is cheaper but still tender
• Beef broth: use chicken or vegetable broth, or a concentrated beef bouillon diluted to taste if youre out of broth
• Wide egg noodles: use pappardelle or fettuccine, or skip noodles and serve over mashed potatoes or rice (cook time may change)
• Cornstarch slurry: use 2 tbsp all purpose flour mixed with cold water, arrowroot powder, or a beurre manié (softened butter plus flour) to thicken instead

Pro Tips

1. Salt ahead if you can, like 30 to 60 minutes before cooking. It seasons deeper and helps the meat brown better, but if you forget just salt right before searing and thats ok too.

2. Cook the egg noodles separately when you want a non gummy result. Toss them with a little oil after draining, then either stir into bowls just before serving or add at the last minute so they dont soak up all the gravy.

3. Boost the gravy without extra salt by adding a tiny spoon of fish sauce, anchovy paste, miso or even a splash of balsamic vinegar at the end. It wakes up the flavors and gives more umami depth without tasting fishy.

4. For a richer glossy finish, finish the sauce with a small knob of cold butter stirred in off heat, or use a beurre manie (equal parts soft butter and flour worked together) instead of only cornstarch. Add thickeners slowly and taste as you go so you dont overdo it.