Here’s a full, step-by-step recipe for Slow Cooker Beef and Noodles that’s hearty, flavorful, and easy to prepare.
Slow Cooker Beef and Noodles
Ingredients
For the beef:
- 2 lbs (900 g) beef chuck roast, cut into 1–2 inch pieces
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme or rosemary (optional)
For the noodles:
- 12 oz (340 g) wide egg noodles or pasta of your choice
- 2 tablespoons butter or olive oil
- ¼ cup chopped fresh parsley for garnish
Instructions
1. Prepare the beef in the slow cooker
- Place the beef pieces in the slow cooker.
- Add chopped onion, garlic, beef broth, Worcestershire sauce, paprika, salt, pepper, and herbs.
- Stir to combine.
2. Cook
- Cover and cook on low for 7–8 hours or high for 4–5 hours until the beef is tender and easily shredded.
3. Shred the beef
- Remove beef from the slow cooker and shred it with two forks.
- Return shredded beef to the slow cooker and stir into the juices.
4. Cook the noodles
- About 15–20 minutes before serving, cook noodles separately according to package instructions until al dente.
- Drain and toss with butter or olive oil.
5. Combine and serve
- Either:
- Serve beef mixture over the noodles, or
- Stir noodles directly into the slow cooker for a one-pot meal.
- Garnish with fresh parsley.
Tips for Best Results
- For thicker sauce, mix 2 tablespoons cornstarch with ¼ cup cold water and stir into the slow cooker 30 minutes before serving.
- Add vegetables like carrots, celery, or mushrooms during cooking for extra flavor and nutrition.
- Leftovers store well in the fridge for 2–3 days or freeze for up to 2 months.
If you want, I can also give a quick 4-hour version of this recipe for busy weeknights that keeps it tender and flavorful.