Slow Cooker Beef & Noodles
This Slow Cooker Beef & Noodles recipe features tender beef simmered in a savory sauce served over egg noodles. It's an easy and comforting dish perfect for busy days or family gatherings.
Equipment
- 1 slow cooker at least 6-quart capacity
- 1 cutting board
- 1 large skillet optional, for searing beef
- 1 measuring cups and spoons
- 1 serving spoon
Ingredients
- 2 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons Worcestershire sauce
- 2 cups egg noodles
- Fresh parsley for garnish optional
Instructions
- Begin by trimming any excess fat from the beef roast. Cut the beef into large chunks.
- In a large skillet, heat the olive oil over medium-high heat. Sear the beef chunks on all sides until browned, about 5-7 minutes. (This step is optional but adds extra flavor.)
- Place the beef in the slow cooker. Add the diced onion, minced garlic, beef broth, sliced carrots, sliced celery, thyme, rosemary, salt, black pepper, and Worcestershire sauce. Stir to combine.
- Cover the slow cooker and cook on low for 8 hours or until the beef is fork-tender.
- About 30 minutes before serving, cook the egg noodles according to package instructions and drain.
- Once the beef is done, shred it with two forks directly in the slow cooker and mix it with the sauce and vegetables.
- Serve the beef mixture over the cooked egg noodles. Garnish with fresh parsley if desired.
Notes
For a thicker sauce, you can mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking.
Feel free to add other vegetables such as peas or mushrooms according to your preference.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove before serving.