Print

Slow Cooker Beef and Noodles Recipe

Print Recipe

★★★★★

4.6 from 71 reviews

This Slow Cooker Beef and Noodles recipe delivers tender, flavorful beef chuck roast simmered with mushrooms, onions, garlic, and herbs, served over wide egg noodles. Perfect for a comforting and hearty meal, this dish uses a slow cooker to meld rich flavors and create melt-in-your-mouth beef with minimal hands-on time.

Ingredients

Scale

Beef and Coating

  • 2 lbs beef chuck roast (trimmed and cubed)
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup vegetable oil

Vegetables and Broth

  • 1 large yellow onion (chopped)
  • 3 cloves garlic (minced)
  • 6 cups beef broth
  • 8 oz mushrooms (sliced)

Herbs and Pasta

  • 2 teaspoons dried thyme
  • 12 oz wide egg noodles
  • 2 teaspoons dried parsley
  • Additional salt and pepper to taste

Instructions

  1. Prep the Beef: Pat the beef chuck roast cubes dry using paper towels. In a bowl, combine the all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper, then toss the beef cubes in the seasoned flour mixture until evenly coated.
  2. Brown the Meat: Heat the vegetable oil in a large skillet over medium-high heat. Brown the beef cubes in batches to avoid overcrowding, ensuring each piece has a nice brown crust. Transfer the browned beef to the slow cooker.
  3. Build the Base: In the same skillet, add the chopped onion and cook over medium heat until golden brown, about 5 to 7 minutes. Add the minced garlic and cook for an additional 1 minute to release aroma. Transfer the onion and garlic mixture to the slow cooker.
  4. Add Broth and Mushrooms: Pour in the beef broth, and add the sliced mushrooms along with 2 teaspoons dried thyme to the slow cooker. Stir everything together to combine all ingredients.
  5. Slow Cook the Beef: Cover the slow cooker and cook on HIGH for 4 hours, or until the beef is very tender and easy to shred with a fork.
  6. Finish the Dish: Add the wide egg noodles and 2 teaspoons of dried parsley to the slow cooker. Reduce the setting to LOW and cook uncovered for an additional 30 minutes, or until the noodles are tender. Season with additional salt and pepper to taste.
  7. Rest and Serve: Let the dish rest for 5 to 10 minutes before serving to allow flavors to meld and the noodles to absorb the sauce.

Notes

  • For extra richness, use homemade or low-sodium beef broth.
  • Feel free to substitute fresh herbs for dried if available, adjusting quantities accordingly.
  • If you prefer a thicker sauce, you can stir in a slurry of flour and water during the last 30 minutes of cooking.
  • Leftovers store well in the refrigerator for up to 3 days and freeze for up to 2 months.
  • Use wide egg noodles for best texture, but other pasta shapes can be substituted if necessary.

Keywords: slow cooker beef, beef and noodles, beef chuck roast recipe, comfort food, slow cooker dinner, beef stew with noodles

Find it online: https://ricoloranz.com/slow-cooker-beef-and-noodles-recipe/