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Slow Cooker Beef & Noodles

A warm, hearty dish combining tender beef with rich broth and satisfying egg noodles, perfect for chilly evenings.
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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: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2-3 lbs beef chuck roast You can substitute with brisket.
  • 4 cups beef broth
  • 1 packet onion soup mix
  • 1 teaspoon Worcestershire sauce
  • to taste salt Plus pepper and garlic powder to taste.
  • 12 oz egg noodles Can substitute with rice noodles or zucchini noodles.
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 the beef broth, onion soup mix, and Worcestershire sauce. Stir gently to combine.
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, and stir to mix it with the broth.
  4. Add the cooked egg noodles to the slow cooker, stirring to coat them in the broth and shredded beef. Let everything warm through for 10-15 minutes.
  5. Serve hot, garnished with parsley or Parmesan if desired.

Notes

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave or on the stove. You can freeze the beef and noodles, but the texture of the noodles may change upon reheating. For optimal flavor, consider searing the beef before placing it in the slow cooker.