I’ve made this slow cooker beef and noodles a dozen times when I want something warm, simple, and comforting that stretches to feed a crowd. Tender shredded chuck braised in rich beef broth with soft egg noodles — it’s the kind of one-pot dinner that becomes the weeknight hero when life gets busy.

Why you’ll love this dish

This recipe delivers classic comfort with very little babysitting. The slow cooker does the heavy lifting: you brown the roast, let it simmer low and slow, then stir in egg noodles at the end for a saucy, carb-forward finish. It’s budget-friendly, family-approved, and ideal for chilly evenings or when you want a crowd-pleasing potluck dish.

“Best slow-cooker dinner we’ve had in months — fall-apart beef, silky noodles, and zero stress.” — a regular at my table

If you enjoy other slow-cooker beef noodle flavors, you might also like this tangy take on Korean-style beef noodles: Slow Cooker Korean Beef Noodles Recipe.

Step-by-step overview

Brown seasoned chuck roast to develop flavor.
Place roast, onion, garlic, broth, and Worcestershire in the slow cooker.
Cook low for 8 hours or high for 4 until the meat is fork-tender.
Shred the beef and return it to the juices.
Stir in egg noodles and cook on high for 30–45 minutes until tender.
Serve hot with optional parsley for a fresh finish.

What you’ll need

2 pounds beef chuck roast — good marbling is best; you can substitute brisket or short ribs.
1 onion, chopped — yellow or sweet onion works.
3 cloves garlic, minced — fresh for best flavor; garlic powder can substitute (1 tsp).
4 cups beef broth — low-sodium if you plan to adjust salt later.
2 cups egg noodles — large or medium works; fresh egg noodles will cook faster.
1 tablespoon Worcestershire sauce — adds depth and umami.
Salt and pepper to taste.
1 tablespoon olive oil — for browning; use vegetable oil if you prefer.
Fresh parsley for garnish (optional).

Cooking method

Heat 1 tablespoon olive oil in a large skillet over medium heat. Season the chuck roast generously with salt and pepper. Brown the roast on all sides, 2–3 minutes per side, to build flavor.
Transfer the browned roast to the slow cooker. Add chopped onion, minced garlic, 4 cups beef broth, and 1 tablespoon Worcestershire sauce. Stir a little so the aromatics are distributed.
Cover and cook on low for 8 hours or on high for 4 hours. The meat should be very tender and easy to shred.
Remove the roast to a cutting board or plate. Use two forks to shred the beef into bite-sized pieces, discarding any large bits of fat. Return the shredded beef to the slow cooker and stir into the cooking liquid.
Add 2 cups egg noodles to the slow cooker. Stir to combine and make sure the noodles are submerged in the broth. Cook on high for 30–45 minutes, checking at 25 minutes if using fresh noodles. Stop when the noodles are tender but not mushy.
Taste and adjust seasoning with salt and pepper. Serve hot, garnished with chopped fresh parsley if desired.

Best ways to enjoy it

Ladle into wide bowls and top with a sprinkle of parsley and a grind of black pepper.
Serve alongside crusty bread or buttered dinner rolls to sop up the broth.
For a heartier plate, pair with roasted vegetables or a simple green salad dressed with lemon vinaigrette.
Want a dumpling-style comfort plate? Try serving it the way you would a beef stew and dumplings for extra nostalgia: Slow Cooker Beef Stew and Dumplings.

Storage and reheating tips

Refrigerate leftovers in an airtight container within 2 hours of cooking. Keep for 3–4 days.
To reheat, warm gently on the stove over low heat or microwave in 1-minute bursts, stirring between intervals. Add a splash of beef broth or water if the noodles have soaked up too much liquid.
To freeze, cool completely, then freeze in shallow, airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Safe handling: reheat to at least 165°F (74°C) before serving.

Helpful cooking tips

Don’t skip browning the roast. The fond (brown bits) from searing adds a huge depth of flavor to the broth.
If the cooking liquid is too thin after shredding the beef, simmer with the lid off on high for 20–30 minutes or whisk in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) to thicken.
Add noodles at the end to avoid overcooking and a gummy texture. If you expect leftovers, cook the noodles separately and combine when serving.
For richer flavor, swap half the beef broth for low-sodium beef consommé or add a splash of red wine during browning.
If you like herbs, tie a sprig of thyme or bay leaf with kitchen twine and remove after cooking.

Creative twists

Italian twist: stir in a tablespoon of tomato paste and finish with grated Parmesan.
Mushroom beef and noodles: sauté 8 oz sliced mushrooms with the onion and garlic before adding to the slow cooker.
Dairy-creamy version: stir in 1/2 cup sour cream or crème fraîche at the end for velvetiness.
Gluten-free: swap egg noodles for gluten-free pasta or use spiralized vegetables like zucchini for a lower-carb option.
Spicy kick: add a pinch of red pepper flakes or a dash of hot sauce when you add the noodles.

Common questions

Q: Can I use other cuts of beef?
A: Yes. Chuck roast is ideal for shredding because of its marbling. Brisket, short ribs, or a well-trimmed round roast will work but may differ slightly in texture and cook time.

Q: How long will the noodles absorb liquid if I store leftovers?
A: Egg noodles keep soaking up liquid over time and can become mushy. For best texture, store noodles separately and add them when reheating, or undercook slightly before storing.

Q: Can I make this on the stovetop or in an Instant Pot?
A: Yes. On the stovetop, braise the roast in a heavy pot with broth, covered, at low simmer for 2.5–3 hours. In an Instant Pot, sear using Sauté, then pressure cook on high for about 60–75 minutes with a natural release, then shred and add noodles on Sauté until tender.

Q: Is it safe to leave in the slow cooker all day?
A: Cooking on low for 8 hours is safe if your slow cooker is functioning properly and the lid stays closed. Always follow manufacturer guidelines and ensure the meat reaches a safe internal temperature (at least 145°F for whole cuts; for tender shredding, higher final temperatures are typical).

Conclusion

If you want more slow-cooker beef-and-noodle inspiration, check out these tried-and-true recipes: Crock Pot Beef and Noodles – The Country Cook and Slow Cooker Beef and Noodles – Love Bakes Good Cakes. Both offer useful variations and techniques that pair well with the method described here.

Slow Cooker Beef and Noodles

A comforting one-pot dish featuring tender shredded beef braised in rich beef broth with soft egg noodles, perfect for busy weeknights and potlucks.

Prep Time 15

Cook Time 8

Total Time 8 15

Serving Size servings

Ingredients

Main Ingredients

2 pounds beef chuck roast good marbling is best; brisket or short ribs can be substituted.
1 piece onion, chopped yellow or sweet onion works.
3 cloves garlic, minced fresh for best flavor; garlic powder can substitute (1 tsp).
4 cups beef broth low-sodium if adjusting salt later.
2 cups egg noodles large or medium works; fresh will cook faster.
1 tablespoon Worcestershire sauce adds depth and umami.
Salt and pepper to taste
1 tablespoon olive oil for browning; use vegetable oil if preferred.
Fresh parsley for garnish optional.

Instructions

Preparation

Heat 1 tablespoon olive oil in a large skillet over medium heat. Season the chuck roast generously with salt and pepper.
Brown the roast on all sides, 2–3 minutes per side, to build flavor.
Transfer the browned roast to the slow cooker. Add chopped onion, minced garlic, 4 cups beef broth, and 1 tablespoon Worcestershire sauce. Stir to distribute the aromatics.

Cooking

Cover and cook on low for 8 hours or on high for 4 hours until the meat is very tender and easy to shred.
Remove the roast to a cutting board or plate. Use two forks to shred the beef into bite-sized pieces, discarding any large bits of fat.
Return the shredded beef to the slow cooker and stir into the cooking liquid.
Add 2 cups egg noodles to the slow cooker. Stir to combine and make sure the noodles are submerged in the broth.
Cook on high for 30–45 minutes, checking at 25 minutes if using fresh noodles. Stop when the noodles are tender but not mushy.
Taste and adjust seasoning with salt and pepper. Serve hot, garnished with chopped fresh parsley if desired.

Notes

Don’t skip browning the roast as it adds depth of flavor. If the cooking liquid is too thin after shredding, simmer with the lid off on high for 20–30 minutes to thicken. For leftovers, cook noodles separately to avoid mushiness.