I love slow-cooking this hearty Beef Noodles dish because it turns tender chuck roast into a cozy, spoon-tender meal—perfect for busy nights and soul-warming dinners.

Slow Cooker Beef Noodles

Why I’ll Love This Recipe

I can prep it in minutes, let the slow cooker do its magic, and come home to a wonderfully savory dinner.
The beef soaks up rich flavors from broth, onion soup mix, and a splash of Worcestershire sauce while it cooks low and slow.
It’s versatile—I can serve it over egg noodles, mashed potatoes, or even rice, depending on what I’m in the mood for.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

I use these ingredients:
beef chuck roast
beef broth
onion soup mix
Worcestershire sauce
salt, pepper, garlic powder (to taste)
wide egg noodles

Directions

I place the beef chuck roast in my slow cooker, seasoning it with salt, pepper, and garlic powder.
I pour beef broth over the roast, sprinkle in the onion soup mix, and add a generous splash of Worcestershire sauce.
I set the cooker to low and let it simmer for about 6–8 hours until the beef is meltingly tender.
Near the end, I cook the egg noodles separately according to the package directions.
I serve the shredded beef and flavorful sauce over the hot noodles—sometimes mixing them together so everything is perfectly coated and cozy.

Servings and timing

Prep time: around 10 minutes
Cooking time: 6–8 hours on low
Total time: around 6–8 hours
Yield: Serves about 4 people

Variations

I sometimes switch it up by:

Swapping egg noodles with rice, mashed potatoes, or even polenta—whatever fits my mood or pantry.
Adding in mushrooms, onions, or herbs like thyme or parsley into the slow cooker for depth and texture.

Storage/reheating

I store leftovers in the fridge for up to 3–4 days. When I’m ready to reheat, I pop it on the stovetop or in the microwave until warmed through—sometimes adding a splash of broth or cream to keep it rich and saucy.

FAQs

Can I cook the noodles in the slow cooker alongside the beef?

I prefer cooking them separately to avoid overcooked, mushy noodles. That way, the texture stays just right.

Is it okay to use a different type of roast?

Absolutely—I’ve used beef stew meat or even brisket chunks with great results.

Can I make it in a hurry on high heat instead?

Yes—if I’m in a pinch, cooking on high for about 4 hours works well, though I still aim for the low-and-slow method when I can.

How can I thicken the sauce?

When reheating (or before serving), I whisk in a cornstarch slurry—about 1 tablespoon cornstarch with 2 tablespoons cold water—and heat it until it thickens.

Could I add vegetables like carrots or peas?

Definitely! Root veggies like carrots or onions go right into the slow cooker at the start. For peas or softer veggies, I stir them in during the last hour so they don’t overcook.

Conclusion

This Slow Cooker Beef Noodles dish is such a comfort—rich, meaty, and straightforward. It always delivers when I’m craving something filling and flavorful without the fuss. Want allergy-friendly tweaks or side pairing ideas? I’d love to help you personalize it!