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Slow Cooker Beef and Noodles is a midwest comfort food classic. Tender shredded beef in a rich gravy with homemade egg noodles in every bite are sure to satisfy any time of the year!
I grew up, well, all over the place, but much of my youth was spent in Nebraska, which is pretty much the heart of the midwest. And I remember having beef and noodles as a child, but it’s something I sort of forgot about until recently.
This dish is hearty, comforting, and oh-so-satisfying on many levels. For one, it’s really easy to throw a roast in the slow cooker in the morning and let it cook all day until it is tender enough to be shredded.
Then the tender beef gets treated to a bath in a savory, silky gravy and egg noodles are added to round out the dish.
It’s absolutely wonderful on chilly nights and it makes the BEST leftovers the next day.
Using Homemade Egg Noodles
I like to make my own homemade egg noodles for beef and noodles. One of the greatest joys of this kind of comfort food are the thick, chewy noodles that hold up to the savory, succulent beef.
Making homemade egg noodles really isn’t hard at all, and it’s incredibly budget friendly.
But you can also find frozen egg noodles in the freezer section at most grocery stores. They work so much better than the dried kind of egg noodles, which I personally do not recommend for this recipe where the noodles take center stage with the savory chunks of beef.
I’ve got a whole post on how to make egg noodles if you have never made them before and want more details than the recipe provided below. I’ve made them dozens of times over the years and they are incredibly easy and forgiving.
You can even make the noodles a few days in advance and refrigerate them so they are ready to go for your crock pot beef and noodles. Or even freeze the uncooked egg noodles for up to 3 months!
I think the balance of beef to noodles is just right as written below, but my husband really loves noodles and always asks me to double that part of the recipe!
How to Make Slow Cooker Beef and Noodles
- Season & sear the meat. Use a nice beef chuck roast and rub it with salt, pepper, and your favorite beef or steak seasoning. Then sear it on all sides in a hot pan with 2 tablespoons of oil to help seal in the juices and flavor the meat. This step could be skipped if you are really in a rush, but I think it does wonderful things for the flavor in the finished dish. Transfer the roast to the slow cooker.
- Add onions, garlic, and beef broth, then cook on LOW heat for 8 hours. The meat will practically fall apart after being cooked for so long on a low temperature. Remove the meat to a plate and shred with two forks, discarding any fat, then return the meat to the slow cooker.
- While the meat cooks, make the egg noodles. This can be done in a food processor or by hand. If making them by hand, whisk eggs, milk, salt, and olive oil in a bowl, then add flour until the dough comes together in a ball. Turn out onto a lightly floured surface and knead 5-8 times, then let it rest for 10 minutes before rolling out as thin as possible and cutting into thin strips using a pizza cutter. The noodles can sit out for a few hours until ready to add to the slow cooker.
- Add the noodles to the meat and broth in the slow cooker, stirring gently so they don’t stick together. Cook another 30-60 minutes until the noodles are done. The broth will thicken from the flour on the noodles.
How do you thicken beef and noodles?
If using homemade egg noodles, I find that I don’t need to add anything to thicken my beef and noodles. The flour dusting the noodles when they were rolled out is sufficient to turn the liquid in the slow cooker into a nice silky gravy.
If using frozen store-bought noodles, you might need to whisk 2 tablespoons of cornstarch with 2 tablespoons of water, then stir that into the broth when adding the noodles. Stir again after 30 minutes and just before serving.
What if your sauce gets too thick?
If you find that the sauce for your has thickened more than you like, stir in additional beef broth, 1/2 cup at a time to reach your desired consistency.
What to Serve with Slow Cooker Beef and Noodles
Because it’s such a savory, comforting dish, Slow Cooker Beef and Noodles goes especially well with a nice Italian green salad with my copycat Olive Garden Salad Dressing or something like Oven Roasted Broccoli.
But you can also ladle spoonfuls of beef and noodles over creamy mashed potatoes for an even heartier dinner.
If you happen to have leftovers, they can be kept in the fridge for up to 2-3 days and reheated on the stove or in the microwave.
More Slow Cooker Recipes You Won’t Want to Miss
- Slow Cooker Applesauce Pulled Chicken Sandwiches
- Slow Cooker Tuscan White Bean Soup
- Slow Cooker Cuban Mojo Pork
- Slow Cooker Little Smokies in Honey Garlic BBQ Sauce
- Slow Cooker Asian Pulled Pork Sliders
- Kalua Pork (Slow Cooker or Instant Pot)
- Slow Cooker Korean Beef Short Ribs (Kalbi)
- Crock Pot Pork Green Chili
- Crock Pot Mississippi Pot Roast Sandwiches
- Slow Cooker Spicy Steak, Rice, Lentils & Quinoa
- Slow Cooker Beef Stew
Slow Cooker Beef and Noodles
- 2 – 2 1/2 pounds chuck roast
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 Tablespoon your favorite beef or steak seasoning
- 2 Tablespoons olive oil
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 4 cups beef broth
- Chopped fresh parsley for garnish
- 2 large eggs room temperature
- 2 Tablespoons milk
- 2 teaspoons olive oil
- 1 teaspoon salt
- 2 cups all-purpose flour plus more for dusting
- Season meat on all sides with salt, pepper, and your favorite beef or steak seasoning.
- Heat oil in a large skillet over high heat until shimmering. Place meat in the pan to sear for 2 minutes on each side, turning carefully with tongs. Transfer the seared roast to the slow cooker.
- Add onion, garlic, and beef broth to the slow cooker, then cover with lid and cook on LOW for 8 hours until meat is tender.
- Meanwhile, make noodles by whisking the eggs, milk, oil, and salt together in a medium bowl. Add 1 cup of flour, stirring it into the liquids with a fork. Continue to add remaining flour 1/4 cup at a time until the dough comes together in a slightly sticky ball. It might not take all of the flour.
- Turn the noodle dough onto a lightly floured surface and knead by hand for 3-4 minutes until no longer sticky. Let rest for 10 minutes, then roll out very thin using a rolling pin. Cut into thin strips. The noodles can be made in advance and refrigerated for up to 4 days or placed in a ziploc bag and frozen for up to 3 months.
- Once the beef is tender, remove it from the slow cooker and shred the meat using two forks, discarding any large pieces of fat. Return the meat to the slow cooker, then add the noodles a handful at a time, stirring gently so the noodles don’t stick together.
- Increase the heat to HIGH, then cover and cook another 30-45 minutes until the noodles are cooked through. Serve hot either by itself in a bowl or poured over mashed potatoes. Garnish with chopped fresh parsley, if desired.
- If using store-bought noodles, I recommend purchasing a 12-ounce bag. They can be added directly from frozen and cooked for 1 hour until done.
- You can thicken the sauce by whisking 2 tablespoons of cornstarch with 2 tablespoons of water. Stir this slurry into the broth when adding the noodles. Stir again after 30 minutes and just before serving.
This post first appeared on Yellow Bliss Road where I am a contributor.