Go Back
+ servings
An image of homemade slow cooker beef and noodles in a bowl.
Print Recipe
5 from 1 vote

Slow Cooker Beef and Noodles

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!
Prep Time15 mins
Cook Time9 hrs
Total Time9 hrs 15 mins
Course: Dinner
Cuisine: American
Servings: 6 SErvings
Calories: 866kcal
Author: Amy Nash

Ingredients

Beef

  • 2 - 2 ½ pounds chuck roast
  • 1 teaspoon kosher salt
  • ½ 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

Noodles

  • 2 large eggs room temperature
  • 2 Tablespoons milk
  • 2 teaspoons olive oil
  • 1 teaspoon salt
  • 2 cups all-purpose flour plus more for dusting

Instructions

  • 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 ¼ 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.

Notes

  • 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.

Nutrition

Calories: 866kcal | Carbohydrates: 35g | Protein: 74g | Fat: 48g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Trans Fat: 2g | Cholesterol: 297mg | Sodium: 1674mg | Potassium: 1328mg | Fiber: 2g | Sugar: 1g | Vitamin A: 161IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 10mg