Slow Cooker Beef and Noodles
Tender beef is rubbed with your favorite seasoning blend, browned over the stove, then slow-cooked along with soft egg noodles in this cozy midwestern classic! Whether it's a hectic weeknight or a lazy Sunday, it's a great time to treat yourself to Crock Pot Beef and Noodles.
Servings: 6
Equipment
Ingredients
For the Beef
- 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
For the 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.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
- 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.2 Tablespoons olive oil
- Add onion, garlic, and beef broth to the slow cooker, then cover with lid and cook on LOW for 8 hours or on HIGH for 4 hours until meat is tender.1 medium yellow onion, 2 cloves garlic, 4 cups beef broth
- 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.2 large eggs, 2 Tablespoons milk, 2 teaspoons olive oil, 1 teaspoon salt, 2 cups all-purpose 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.Chopped fresh parsley
Notes
- To Store & Reheat: Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat individual servings in the microwave for 60-90 seconds. Reheat larger portions over a low-heat stove until hot throughout.
- To Freeze: Place cooled leftovers into a freezer-safe container and freeze for up to 3 months, leaving at least an inch of space in the container so the liquid can expand. Thaw out frozen beef and noodles in the fridge before reheating.
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
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