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Slow Cooker Beef & Noodles

A comforting and easy slow cooker dish that combines tender beef chuck roast with egg noodles in a flavorful broth. Perfect for busy days!
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2-3 lbs beef chuck roast Choose a good quality roast for best flavor.
  • 4 cups beef broth
  • 1 packet onion soup mix
  • 1 teaspoon Worcestershire sauce
  • Salt, pepper, and garlic powder to taste Don't skip the seasoning for extra flavor.
  • 12 oz egg noodles Can substitute with other types of pasta.
Optional garnishes
  • fresh parsley For garnish.
  • grated Parmesan cheese For garnish.

Method
 

Preparation
  1. Season the chuck roast with salt, pepper, and garlic powder. Place it in the slow cooker.
  2. Add beef broth, onion soup mix, and Worcestershire sauce to the slow cooker. Stir gently.
Cooking
  1. Cover and cook on low for 8 hours or high for 4-5 hours, until the beef is tender and shreds easily with a fork.
  2. About 30 minutes before the beef is done, cook the egg noodles according to package instructions. Drain and set aside.
  3. Shred the beef in the slow cooker using tongs or forks. Stir to combine with the broth.
  4. Add the cooked egg noodles to the slow cooker and stir to coat them in the broth and shredded beef. Let everything warm through for 10-15 minutes.
Serving
  1. Serve hot, garnished with parsley or Parmesan if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove or in the microwave. You can customize the recipe by adding vegetables like carrots or peas.