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–+ servings

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 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Serving Size 6 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.