Description
This 5-Star Slow Cooker Beef and Noodles recipe is a comforting and easy-to-make meal perfect for family dinners. Tender beef chuck roast is seared and slow-cooked with flavorful broth and spices, then combined with tender egg noodles for a hearty and satisfying dish.
Ingredients
Scale
Beef and Broth
- 2 pounds beef chuck roast, cut into large chunks
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Noodles and Thickener
- 12 ounces egg noodles
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Garnish
- Fresh parsley (optional)
Instructions
- Sear the beef: In a large skillet over medium-high heat, heat olive oil and sear the beef chunks on all sides until browned, about 2–3 minutes per side.
- Transfer to slow cooker: Move the seared beef to the slow cooker. Add diced onion, minced garlic, beef broth, Worcestershire sauce, onion powder, garlic powder, dried thyme, salt, and black pepper. Stir to combine.
- Slow cook: Cover and cook on low for 8 hours or on high for 4–5 hours, until the beef is tender and easily shredded.
- Shred beef: About 20 minutes before serving, shred the beef directly in the slow cooker using two forks.
- Cook noodles: Stir in the uncooked egg noodles, ensuring they are submerged in the broth. Cook on high for 15–20 minutes until noodles are tender.
- Thicken sauce (optional): If a thicker sauce is desired, stir in the cornstarch slurry and cook for an additional 5 minutes.
- Garnish and serve: Garnish with fresh parsley if desired, then serve hot.
Notes
- For extra richness, add a splash of heavy cream or a dollop of sour cream before serving.
- This dish pairs wonderfully with crusty bread or a side of green beans for a complete meal.
