Description
Experience the comforting flavors of tender beef chuck roast slow-cooked to perfection and combined with egg noodles in a flavorful, savory broth. This easy slow cooker beef and noodles recipe is a hassle-free, hearty meal perfect for family dinners or cozy nights in.
Ingredients
Scale
Beef and Broth
- 2 pounds beef chuck roast, trimmed and cut into large chunks
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 bay leaves
Noodles and Thickener
- 12 ounces egg noodles
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
Garnish
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Sear the Beef: Heat the olive oil in a skillet over medium-high heat. Brown the beef chunks on all sides, approximately 2–3 minutes per side, to develop flavor and seal in juices.
- Sauté Aromatics: Using the same skillet, sauté the diced onion and minced garlic for 2–3 minutes until fragrant and softened. Transfer these to the slow cooker along with the beef.
- Add Broth and Seasonings: Pour beef broth and Worcestershire sauce into the slow cooker. Add salt, black pepper, dried thyme, onion powder, garlic powder, and bay leaves. Stir gently to combine.
- Slow Cook the Beef: Cover and cook on low for 8 hours or on high for 4–5 hours until the beef is tender and easily shredded.
- Shred Beef and Remove Bay Leaves: Remove the bay leaves from the slow cooker. Shred the beef using two forks and stir well to mix the shredded meat into the sauce.
- Cook Egg Noodles: Meanwhile, cook egg noodles according to package instructions until al dente. Drain thoroughly.
- Combine Noodles: Stir the cooked egg noodles into the slow cooker, mixing them with the beef and broth mixture.
- Optional Thickening: If a thicker sauce is desired, stir the cornstarch slurry into the slow cooker and cook on high for an additional 10–15 minutes until the sauce thickens.
- Garnish and Serve: Sprinkle with chopped fresh parsley if using, and serve warm. Enjoy with crusty bread or a green salad for a complete meal.
Notes
- This dish pairs well with crusty bread or a simple green salad.
- You can use frozen egg noodles (such as Reames) for a heartier texture; add them directly to the slow cooker during the last 30–45 minutes of cooking instead of boiling separately.
- For thicker sauce, don’t skip the cornstarch slurry step.
- Leftovers store well refrigerated for 3-4 days and freeze beautifully for up to 3 months.
