SLOW COOKER BEEF AND NOODLES

This Slow Cooker Beef and Noodles recipe combines tender, melt-in-your-mouth beef with rich, flavorful broth and perfectly cooked noodles. It’s a hearty, comforting dish that’s perfect for busy weeknights or cozy weekends. With minimal prep and the magic of your slow cooker, you’ll have a meal that feels like a warm hug in a bowl.

The first time I made this recipe, it was a rainy day, and the whole family was craving something warm and filling. The aroma of the beef slowly simmering all day made everyone’s mouth water, and by dinner time, there wasn’t a single bite left. Now, it’s my go-to dish for when I want to feed a crowd or bring that nostalgic, comforting feeling to our dinner table.

Why You’ll Love Slow Cooker Beef and Noodles

•Minimal Effort: Let the slow cooker do all the work for you.

•Comfort Food Classic: Perfect for cold days or when you need a hearty meal.

•Family-Friendly: A dish everyone, from kids to adults, will enjoy.

•Customizable: Add veggies or spices to suit your preferences.

Ingredients Notes for Slow Cooker Beef and Noodles

•Beef: Use chuck roast or stew meat for tender, flavorful results.

•Broth: Beef broth or stock adds depth to the dish.

•Seasoning: Garlic, onion powder, thyme, and black pepper enhance the flavor.

•Cream of Mushroom Soup: For extra creaminess and richness.

•Egg Noodles: Wide egg noodles work best for this recipe.

•Optional Add-Ins: Carrots, celery, or mushrooms can add texture and flavor.

Recipe Steps

1.Prep the Beef: Season beef with salt, pepper, and garlic powder. Sear on all sides in a skillet (optional for added flavor).

2.Load the Slow Cooker: Add the beef, broth, cream of mushroom soup, and seasonings to the slow cooker. Cook on low for 8 hours or high for 4-5 hours, until the beef is tender.

3.Shred the Beef: Remove the beef from the slow cooker, shred with two forks, and return to the pot.

4.Cook the Noodles: Add egg noodles to the slow cooker, stir, and cook for an additional 30 minutes until tender.

5.Serve: Ladle into bowls, garnish with fresh parsley if desired, and enjoy warm.

Storage Options

•Refrigerator: Store leftovers in an airtight container for up to 3 days.

•Freezer: Freeze in individual portions for up to 3 months. Thaw and reheat as needed.

•Reheating: Warm on the stovetop or in the microwave, adding a splash of broth to restore the creamy consistency.

Variations & Substitutions

•Veggie Boost: Add peas, green beans, or carrots for a more balanced meal.

•Herb Twist: Swap thyme for rosemary or Italian seasoning for a new flavor profile.

•Dairy-Free Option: Use a dairy-free cream soup alternative or skip the creaminess altogether.

•Gluten-Free: Use gluten-free noodles and ensure the soup is gluten-free.

Frequently Asked Questions

Q: Can I make this on the stovetop?

A: Yes, you can simmer the beef on low heat for 2-3 hours until tender, then add the noodles.

Q: Can I use a different type of noodle?

A: Absolutely! Try fettuccine, pappardelle, or even gluten-free noodles if needed.

Q: What cuts of beef work best?

A: Chuck roast or stew meat are ideal for this recipe as they become tender when slow-cooked.

This Slow Cooker Beef and Noodles is a no-fail recipe that delivers big on flavor and comfort. Try it for dinner, and let it warm your soul!

SLOW COOKER BEEF AND NOODLES

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Course: Main Course

Kitchen: American, Comfort Food

Prep Time: 15 minutes minutes

Cook Time: 6 hours hours

Total Time: 6 hours hours 15 minutes minutes

Servings: 6

Ingredients

 

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• ▢ 2 lbs beef chuck roast
• ▢ 4 cups beef broth
• ▢ 1 packet 1 oz onion soup mix
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 1/2 teaspoon black pepper
• ▢ 1/4 teaspoon salt or to taste
• ▢ 1 teaspoon Worcestershire sauce
• ▢ 12 oz egg noodles
• ▢ 1/2 cup sour cream optional, for creaminess
• ▢ Fresh parsley chopped (optional, for garnish)

Instructions

• Prepare the Beef: Season the chuck roast with garlic powder, onion powder, salt, and pepper. Place it in the slow cooker.
• Add Liquid and Seasoning: Pour the beef broth over the roast. Sprinkle the onion soup mix on top and add Worcestershire sauce. Cover and cook on low for 6-8 hours or high for 4-5 hours, until the beef is tender and easily shredded.
• Shred the Beef: Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker.
• Cook the Noodles: Add the egg noodles directly into the slow cooker with the beef and broth. Stir to ensure the noodles are submerged. Cover and cook for an additional 20-30 minutes, stirring occasionally, until the noodles are tender.
• Optional Creaminess: If desired, stir in the sour cream for a creamy texture. Adjust seasoning with additional salt or pepper if needed.
• Serve: Ladle the beef and noodles into bowls and garnish with fresh parsley, if desired.