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Slow Cooker Beef and Noodles

Few meals are as comforting as a bowl of tender beef and noodles after a long day. Slow Cooker Beef and Noodles is a simple, hearty dish that transforms affordable ingredients into a rich and satisfying dinner. The beef slowly cooks until tender, while the savory broth develops deep flavor. The noodles are added near the end so they stay soft and delicious without becoming overly mushy.

The beauty of this recipe is that most of the work happens in the slow cooker. Once the beef, seasonings, and broth are combined, you can let the slow cooker do the heavy lifting while you take care of the rest of your day.

Why You’ll Love This Recipe

The beef becomes exceptionally tender during slow cooking.
The broth develops a rich, savory flavor.
Egg noodles make the dish hearty and filling.
Most of the cooking is hands-off.
It uses simple ingredients that are easy to find.
It makes excellent leftovers for the following day.
The recipe can easily be adjusted with vegetables or additional herbs.

Ingredients

For the Beef

2 pounds beef chuck roast, cut into large bite-sized pieces
1 tablespoon olive oil
1 small yellow onion, diced
3 cloves garlic, minced
4 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt, or more to taste
2 tablespoons cornstarch
3 tablespoons cold water

For the Noodles

12 ounces wide egg noodles
1 tablespoon butter
2 tablespoons freshly chopped parsley, optional
Additional salt and black pepper, to taste

Choosing the Best Beef

Beef chuck roast is an excellent choice for this recipe because it contains enough connective tissue and marbling to remain flavorful during a long cooking process. As it slowly cooks, the tougher connective tissue breaks down, resulting in beef that is tender enough to pull apart with a fork.

You can also use beef stew meat if you prefer to skip the cutting step. Try to choose pieces that are relatively similar in size so they cook evenly.

How to Make Slow Cooker Beef and Noodles

Step 1: Prepare the Beef

Begin by trimming away any particularly large pieces of excess fat from the chuck roast. Cut the beef into approximately 1 1/2-inch pieces.

Pat the beef dry with paper towels. This small step helps the meat brown more effectively if you decide to sear it before adding it to the slow cooker.

Season the beef with the salt, black pepper, onion powder, and dried thyme. Toss everything together until the pieces are evenly coated.

Step 2: Brown the Beef

Heat the olive oil in a large skillet over medium-high heat.

Working in batches if necessary, add the beef and sear it for approximately 2–3 minutes per side. You do not need to cook the beef through at this stage. The goal is simply to develop a browned exterior.

Transfer the browned beef to the slow cooker.

Why Brown the Beef?

This step is optional, but it can add another layer of flavor. Browning creates flavorful compounds on the surface of the meat that contribute a deeper, more savory character to the finished dish.

If you’re short on time, you can skip this step and put the seasoned raw beef directly into the slow cooker.

Step 3: Sauté the Onion and Garlic

Using the same skillet, add the diced onion.

Cook for approximately 2–3 minutes, stirring occasionally, until the onion begins to soften.

Add the minced garlic and cook for another 30 seconds. Be careful not to let the garlic burn.

Pour a small amount of the beef broth into the skillet and scrape the bottom with a wooden spoon. This loosens any browned bits left behind from the beef and incorporates them into the cooking liquid.

Pour the onion, garlic, and liquid into the slow cooker.