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Slow Cooker Beef and Noodles is the best comfort food. The beef cooks tender in a delicious liquid broth to create a delicious meal idea.
This beef and noodles dish makes the best weeknight meal. The flavors combined together for a meal that the entire family will love. If you have made our Mongolian Beef and Noodles then you know your family will love the taste of this recipe.
My kids request this main dish recipe weekly. We made this recipe with egg noodles, but you can make Homemade Egg Noodles Recipe for a made from scratch taste.
Table of Contents
Why We Love This Recipe
Beef and Noodles is made with simple ingredients and the slow cooker does all the work. I can easily place the roast in the slow cooker in the morning with the easy spices and it is ready to shred when everyone gets home.
It taste amazing without a lot of work.
Ingredients
- Beef Chuck Roast – We love a chuck roast for this recipe as the roast get super tender in the slow cooker.
- Onion – See Best Onion Substitute if you are out
- Cloves Garlic – Learn How to Mince Garlic Cloves
- Beef Broth – You can also substitute with Water
- Cream of Mushroom Soup – Learn How to Make Cream of Mushroom Soup
- Worcestershire Sauce – If you are out, see The Best Worcestershire Sauce Substitutes
- Italian Seasoning – Learn How to make Italian Seasoning Recipe
- Garlic Powder – Check out The Best Garlic Powder Substitute
- Wide Egg Noodles – You can make other types of Noodles
Scroll to the bottom for the full recipe in the recipe card.
How to Make Beef and Noodles in the Slow Cooker
Step 1 – Place the beef chuck roast in the slow cooker.
Step 2 – In a bowl, mix together diced onion, minced garlic, beef broth, cream of mushroom soup, Worcestershire sauce, Italian seasoning, garlic powder, onion powder, salt, and pepper.
Step 3 – Pour this mixture over the roast in the slow cooker. Add bay leaves. Cover and cook on low for 8-10 hours or on high for 5-6 hours, until the beef is tender and easily shreds.
Step 4 – About 30 minutes before serving, remove the bay leaves and shred the beef in the slow cooker using two forks.
- Step 5 – Cook the egg noodles separately according to package instructions to al dente.
- Step 6 – Drain the noodles and add them to the slow cooker with the shredded beef. Stir gently to combine.
- Step 7 – Serve warm, garnish with fresh parsley, if desired. Enjoy!
Recipe Tips
- Thickening – If you prefer a thicker gravy, you can make a slurry with 2 tablespoons of cornstarch and ¼ cup cold water. Stir this into the beef mixture about 30 minutes before serving.
- Shredding Chunks of Beef – Cook the roast until fork tender then shred with two forks or you can also shred with a hand mixer.
- Crock Pot Recommendation – If you are needing a new slow cooker, check out these Best Slow Cookers of 2024.
Serving Suggestions
Beef and Noodles is one of families favorite Sunday night dinners. My kids love for my to also make Homemade Mashed Potatoes and serve the beef and noodles over the top.
We have always add a side of vegetables such Oven Roasted Carrots Recipe, Air Fryer Broccoli or Peas. This crockpot beef and noodles taste amazing and the perfect weeknight meal.
Frequently Asked Questions
In this recipe, we cooked the noodles separately in a large pot of water. Then added them into the slow cooker. You can also leave them in the pot and serve them separately from the beef mixture.
We used a chuck roast and cooked it whole then shredded it. But you can also make this recipe with sirloin steak cut into bite size pieces or use beef stew meat. Cooking time need to be adjusted.
Refrigerate any leftovers in an airtight container for up to 5-6 days.
Reheat the leftovers in the microwave or in a saucepan over medium heat.
More Easy Beef and Noodles Recipes
Easy Slow Cooker
Crock Pot Beef and Noodles Casserole Recipe
Easy Stove Top
Easy Beef and Noodles Recipe
Easy Beef
Mongolian Beef and Noodles
We love to hear from you. If you make this Slow Cooker Beef and Noodles Recipe, please leave us a comment or a star review.
Slow Cooker Beef and Noodles
Ingredients
- 3-4 pound beef chuck roast
- 1 medium onion diced
- 3 cloves garlic minced
- 2 cups beef broth
- 1 can 10.5 ounce cream of mushroom soup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 bay leaves
- 12 ounce wide egg noodles
- Chopped fresh parsley for garnish, optional
Instructions
- Place the beef chuck roast in the slow cooker.
- In a bowl, mix together diced onion, minced garlic, beef broth, cream of mushroom soup,
- Worcestershire sauce, Italian seasoning, garlic powder, onion powder, salt, and pepper.
- Pour this mixture over the roast in the slow cooker. Add bay leaves.
- Cover and cook on low for 8-10 hours or on high for 5-6 hours, until the beef is tender and easily shreds.
- About 30 minutes before serving, remove the bay leaves and shred the beef in the slow cooker using two forks.
- Cook the egg noodles separately according to package instructions to al dente.
- Drain the noodles and add them to the slow cooker with the shredded beef. Stir gently to combine.
- Serve warm, garnish with fresh parsley, if desired. Enjoy!
Loaded with flavor and the ingredients were so easy!