This Slow Cooker Beef and Noodles is the epitome of comfort food! It’s a hearty, flavorful, and incredibly satisfying dish that features tender, fall-apart beef and perfectly cooked egg noodles in a rich and savory gravy. I love how this recipe is practically effortless – the slow cooker does all the work, transforming simple ingredients into a truly delicious meal. It’s perfect for a cozy night in, a family dinner, or any time you’re craving a warm and comforting dish.
Why You’ll Love This Slow Cooker Beef and Noodles
- Tender and Flavorful: Slow cooking the beef roast results in incredibly tender and flavorful meat.
- Rich and Savory Gravy: The combination of beef broth, onion soup mix, and cream of mushroom soup creates a delicious and comforting gravy.
- Easy to Make: This recipe requires minimal prep work – just a few simple steps and the slow cooker does the rest.
- One-Pot Meal: Everything cooks together in the slow cooker, making cleanup a breeze.
- Perfect for Meal Prep: This dish makes great leftovers and can be easily reheated.
Ingredients for Slow Cooker Beef and Noodles
Here’s what you’ll need to make this comforting meal. The full list with measurements is in the recipe card below.
Main Ingredients
- Beef roast (Meat)
- Reduced-sodium beef broth (Liquid)
- Beefy onion soup mix (Seasoning Mix)
- Cream of celery or mushroom soup, undiluted (Soup Base)
- Garlic, minced (Aromatic)
- Frozen home-style egg noodles (Noodles)
Seasoning
- Salt (Seasoning)
- Pepper (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Slow Cooker Beef and Noodles as is, but here are a few ideas for variations:
- Use a Different Cut of Beef: Try using chuck roast, round roast, or even beef stew meat.
- Add Vegetables: Toss in some carrots, celery, or potatoes for added nutrients and flavor.
- Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce.
- Different Noodles: Use a different type of egg noodle, or try using wide egg noodles.
- Add Mushrooms: Add some sliced mushrooms to the slow cooker along with the other ingredients.
How to Make Slow Cooker Beef and Noodles
Let me show you how easy it is to make this Slow Cooker Beef and Noodles:
Prepare Sauce Mixture
- In a large bowl, I combine the beef broth, beefy onion soup mix, cream of mushroom (or celery) soup, and minced garlic cloves. I set this aside.
Add Ingredients to Slow Cooker
- I place the roast in a 5-quart (or larger) slow cooker.
- I add the soup mixture over the roast.
Cook (First Stage)
- I cover and cook for 8 hours or overnight on LOW, or until the beef shreds easily.
Shred Beef and Add More Liquid
- In the morning, I break the beef apart with two forks (it should be very tender!).
- I add 6-8 cups of beef broth or water to the slow cooker. The amount of liquid you add will depend on how thick you like your gravy.
Cook (Second Stage)
- I cover and continue to cook for an additional 8 hours on LOW.
Add Noodles
- An hour before serving, I add the frozen egg noodles, salt, and pepper to the slow cooker.
- I cover and cook for an additional hour on HIGH, or until the noodles are tender.
Tips and Tricks for the BEST Beef and Noodles
Here are my secrets for making this dish truly exceptional:
- Use a Good Quality Beef Roast: A chuck roast is a great choice for slow cooking, as it becomes incredibly tender.
- Don’t Overcook the Noodles: Add the noodles during the last hour of cooking to prevent them from becoming mushy.
- Adjust Thickness of Sauce: If you prefer a thicker sauce, you can add a cornstarch slurry (mix cornstarch with a little cold water) during the last 30 minutes of cooking.
- Low and Slow: Cooking the beef on low for a long time is key for achieving that fall-apart tenderness.
How to Serve
This Slow Cooker Beef and Noodles is a complete meal on its own, but here are a few serving suggestions:
- Green Salad: A simple green salad or a Caesar salad would complement the richness of the dish.
- Crusty Bread: Serve with a side of crusty bread for dipping into the flavorful gravy.
- Steamed Vegetables: Add some steamed green beans or broccoli for extra nutrients.
Make Ahead and Storage
This dish is perfect for making ahead! You can assemble everything in the slow cooker the night before and store it in the refrigerator. Cook as directed when ready to serve. Leftover beef and noodles can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
FAQs about Slow Cooker Beef and Noodles
- Can I use a different cut of beef?
- Yes, you can use chuck roast, round roast, or even beef stew meat.
- Can I make this without the cream of mushroom soup?
- You can substitute the cream of mushroom soup with cream of celery soup or a homemade cream sauce.
- Can I freeze this dish?
- Yes, you can.
Enjoy this incredibly comforting and flavorful Slow Cooker Beef and Noodles! It’s a perfect meal for a cozy night in.
Print
Slow Cooker Beef and Noodles
- Prep Time: 12 minutes
- Cook Time: 12 hours
- Total Time: 12 hours 12 minutes
- Yield: 8–10 1x
- Category: Main Course, Soup, Stew
- Cuisine: American
Description
This Slow Cooker Beef and Noodles is a classic comfort food dish. Tender beef is slow-cooked with a savory mixture of beef broth, onion soup mix, and cream of mushroom soup, then combined with egg noodles for a hearty and satisfying meal.
Ingredients
- 2–3 pounds beef chuck roast (or other stewing beef)
- 1 (14-ounce) can reduced-sodium beef broth
- 1 (approximately 1-ounce) envelope beefy onion soup mix (from a 2.2-ounce box)
- 1 (10.5 to 10.75-ounce) can condensed cream of celery soup or condensed cream of mushroom soup, undiluted
- 3–4 cloves garlic, minced
- 6–8 cups beef broth or water (plus more, if needed for desired consistency)
- 1 (24-ounce) package frozen home-style egg noodles
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare Sauce Mixture: In a large bowl, whisk together the 14-ounce can of beef broth, the dry beefy onion soup mix, the undiluted condensed cream of celery or mushroom soup, and the minced garlic until well combined. Set aside.
- Place Roast in Slow Cooker: Place the beef roast in a 5-quart (or larger) slow cooker.
- Add Sauce: Pour the prepared soup mixture evenly over the beef roast in the slow cooker.
- First Slow Cook (Beef Only): Cover the slow cooker and cook on low for 8 hours, or overnight. The beef should be very tender and easily shreddable.
- Shred Beef and Add Liquid: After the initial 8-hour cooking time, carefully remove the beef from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker. Add 6-8 cups of beef broth or water to the slow cooker. Stir to combine. (The amount of liquid you add depends on how much broth you want with your noodles. Start with 6 cups and add more if desired.)
- Second Slow Cook (Beef Only): Cover and continue to cook on low for another 8 hours.
- Add Noodles: One hour before serving, add the frozen egg noodles, salt, and pepper to the slow cooker. Stir gently to combine.
- Cook Noodles: Increase the slow cooker setting to high. Cover and cook for an additional hour, or until the noodles are tender.
- Serve
Notes
- Beef Roast: Chuck roast is recommended for its tenderness when slow-cooked, but you can use other cuts of beef suitable for stewing, such as round roast or bottom round.
- Beefy Onion Soup Mix: Use the dry soup mix, not the prepared soup.
- Condensed Soup: You can use either cream of celery soup or cream of mushroom soup, or a combination of both.
- Egg Noodles: Frozen home-style egg noodles are recommended for their texture. Do not use dried egg noodles.
- Liquid Amount: The amount of liquid you add in step 5 will depend on your preference for the consistency of the final dish. Start with 6 cups and add more if you want a brothier result.
- Serving Suggestions: Add some vegetables.