Slow Cooker Beef and Noodles

When you're craving a hearty, satisfying meal that practically cooks itself, look no further than this Slow Cooker Beef and Noodles recipe. This easy dump-and-go dish delivers tender, flavorful beef and perfectly cooked noodles in a rich sauce, making it a weeknight dinner hero you'll reach for again and again.

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Prep Time 15

Cook Time 4

Servings: 6 servings

Course: Main Course

Ingredients Equipment Method Notes

Ingredients

1.5 lbs beef chuck roast, trimmed of excess fat and cut into 1-inch cubes
1 tablespoon olive oil
1 cup chopped yellow onion (about 1 medium onion)
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups beef broth
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
2 tablespoons cold water
12 oz wide egg noodles (or your favorite pasta shape)
Fresh parsley, chopped for garnish (optional)
Sour cream or a dollop of Greek yogurt for serving (optional)

Equipment

Slow Cooker
Large skillet
Slotted spoon
Small Bowl

Method

Heat the olive oil in a large skillet over medium-high heat. Add the cubed beef in a single layer (work in batches if necessary) and sear for 1-2 minutes per side until nicely browned. This step adds an extra layer of flavor and helps develop a better texture for your beef. Transfer the seared beef to your slow cooker.
1.5 lbs beef chuck roast, trimmed of excess fat and cut into 1-inch cubes, 1 tablespoon olive oil
To the slow cooker, add the chopped yellow onion, minced garlic, dried thyme, dried rosemary, salt, and black pepper. Stir gently to combine with the beef.
1 cup chopped yellow onion, 2 cloves garlic, minced, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Add the beef broth and Worcestershire sauce to the slow cooker. Stir everything together well.
4 cups beef broth, 1 tablespoon Worcestershire sauce
Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the beef is fork-tender and easily shreds with a fork.
About 30 minutes before the beef is finished cooking, prepare your egg noodles according to package directions. Drain them well and set aside.
12 oz wide egg noodles (or your favorite pasta shape)
In a small bowl, whisk together the cornstarch and cold water until smooth. This creates a slurry that will thicken your sauce.
2 tablespoons cornstarch, 2 tablespoons cold water
Once the beef is tender, carefully remove it from the slow cooker using a slotted spoon and set it aside in a bowl. Turn the slow cooker to HIGH (if it wasn't already). Stir the cornstarch slurry into the liquid remaining in the slow cooker. Let it simmer, uncovered, for about 10-15 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
Return the tender beef to the thickened sauce in the slow cooker. Add the drained cooked noodles. Stir gently to coat the noodles and beef in the luscious sauce.
Serve the Slow Cooker Beef and Noodles hot, garnished with fresh chopped parsley and a dollop of sour cream or Greek yogurt, if desired.
Fresh parsley, chopped, Sour cream or a dollop of Greek yogurt

Notes

Storing and Reheating Tips:
Refrigeration: Allow the Slow Cooker Beef and Noodles to cool completely before storing. Transfer any leftovers to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
Freezing: For longer storage, let the dish cool completely and then portion it into freezer-safe containers or bags. It can be frozen for up to 2-3 months.
Reheating: To reheat from the refrigerator, simply place the portion in a microwave-safe dish and heat on medium power, stirring occasionally, until heated through. You may need to add a splash of beef broth or water to loosen the sauce. If reheating from frozen, thaw overnight in the refrigerator and then reheat as above. Alternatively, you can reheat gently on the stovetop over low heat, stirring frequently, until warmed through.