Slow Cooker Beef And Noodles Recipe

I’m sharing Beef and Noodles in Crockpot made from stew meat and one pantry swap that surprises everyone.

I love the way slow cooking turns a simple chuck roast into something stubbornly tender, with juices that seem to beg to be sopped up by wide egg noodles. There’s a comfort in that contrast, but I also love the little surprises, a hit of deep beefy richness or the way the noodles catch every glossy drop.

People call this a Crockpot Dinner Beef favorite, and honestly once you try it youll keep thinking about it for days. It feels truly humble, not fussy, yet somehow it sneaks up on you and becomes dinner the family asks for again, always.

Ingredients

• Chuck roast brings rich protein, iron and deep beefy flavor.
• Yellow onion adds sweetness and savory depth, caramelizes nicely.
• Garlic packs aroma, immune boost and sharp savory punch.
• Beef broth provides umami; use low sodium if watching salt.
• Worcestershire adds tangy umami complexity, little goes a long way.
• Tomato paste gives acidity, mild sweetness and tomato richness.
• Brown sugar balances acidity with gentle sweetness, use sparingly.
• Wide egg noodles bring carbs and comforting texture, they soak gravy.
• Cornstarch thickens sauce without changing flavor, a gluten free choice.
• Butter adds silkiness and fat, parsley brightens with fresh herbs.

Ingredient Quantities

• 2 to 3 lb chuck roast, trimmed and cut into large chunks
• 1 tbsp olive oil
• 1 large yellow onion, sliced
• 3 cloves garlic, minced
• 3 to 4 cups beef broth (low sodium works)
• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tbsp tomato paste
• 1 tbsp brown sugar
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 bay leaf
• 1 to 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 12 oz wide egg noodles
• 2 tbsp cornstarch
• 2 tbsp water
• 2 tbsp unsalted butter
• 2 tbsp chopped fresh parsley (optional)

How to Make this

1. Pat the 2 to 3 lb chuck roast pieces dry, season with 1 to 1 1/2 tsp kosher salt and 1 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium high heat and brown the beef in batches so it gets a good crust, about 2 to 3 minutes per side.

2. Transfer browned beef to the slow cooker. Pour any browned bits from the skillet into the cooker, they add lots of flavor.

3. In the same skillet add the sliced large yellow onion and cook until soft, about 4 to 5 minutes, then stir in 3 cloves minced garlic and 1 tbsp tomato paste and cook 30 to 60 seconds. Add 3 to 4 cups beef broth, 2 tbsp Worcestershire sauce, 1 tbsp soy sauce and 1 tbsp brown sugar, scrape the pan and pour everything into the slow cooker.

4. Add 1 tsp dried thyme, 1/2 tsp dried rosemary, and 1 bay leaf to the slow cooker. Cover and cook on low for 7 to 8 hours or high for 4 to 5 hours until the beef is fork tender.

5. When beef is tender remove it to a board and shred with two forks. Discard the bay leaf. If there’s a lot of fat skim with a spoon or ladle, or tilt the cooker and spoon off the fat.

6. Mix 2 tbsp cornstarch with 2 tbsp water to make a slurry. Turn the slow cooker to high, stir the slurry into the cooking liquid and let it bubble for 8 to 10 minutes until the sauce thickens. Add 1 tbsp of the unsalted butter and stir to glossy finish.

7. Return the shredded beef to the thickened sauce, stir to combine and taste, adjust seasoning with a bit more salt or Worcestershire if needed.

8. While the sauce thickens cook the 12 oz wide egg noodles in salted boiling water according to package until just al dente, drain well. Toss the hot noodles with the remaining 1 tbsp unsalted butter and 2 tbsp chopped fresh parsley if using so they dont clump.

9. Serve the shredded beef and sauce spooned over the buttered noodles, sprinkle extra parsley on top. Tip: don’t add noodles to the slow cooker early or they’ll get mushy, cook them last minute and everything stays perfect.

Equipment Needed

1. Slow cooker
2. Large heavy skillet (cast iron or stainless) for browning
3. Large pot for boiling the egg noodles
4. Colander to drain the noodles
5. Cutting board and a good sharp chef knife
6. Pair of forks for shredding the beef
7. Measuring cups and measuring spoons
8. Small bowl and whisk or fork for the cornstarch slurry
9. Ladle or slotted spoon to skim fat and serve the sauce

FAQ

Slow Cooker Beef And Noodles Recipe Substitutions and Variations

• Chuck roast: swap for beef stew meat, brisket, or boneless short ribs — same collagen, still gets fork tender, just brown less if pieces are smaller.
• Soy sauce: use tamari (gluten free) or coconut aminos for a milder, lower-sodium option, both work 1:1.
• Wide egg noodles: pappardelle or fettuccine make a great stand-in, or wide rice noodles if you need gluten free — they hold the gravy the same way.
• Cornstarch: arrowroot is a 1:1 substitute for a clear glossy sauce, or use all-purpose flour at about 2x the cornstarch amount, whisk into cold water first so it doesnt lump.

Pro Tips

1) Brown the beef in true batches, dont crowd the pan. If the meat steams you lose that deep crust and the sauce will be weaker, so let each piece get a good sear and scrape up all the brown bits into the liquid.

2) Remove extra fat without losing flavor by chilling the sauce for 20 to 30 minutes and skimming the solidified fat off the top, or use a fat separator or turkey baster. If youre short on time, slip a paper towel over a spoon and dab the surface to lift fat, quick and messy but it works.

3) Add the cornstarch slurry only when the liquid is at a simmer and stir constantly, then give it several minutes to fully thicken. If it gets too thick thin with a little reserved broth or pasta water, never just add cold water or youll water down the flavor.

4) Keep the noodles simple and separate from the cooker until serving. Toss them with butter and a splash of the hot sauce or pasta water so they dont clump, and add the shredded beef to the sauce last so nothing gets gummy.