Q1: Can I use a different cut of beef besides chuck roast?

Yes, stew meat or bottom round can be used as substitutes. However, chuck roast is ideal for its marbling, which delivers the most tender and flavorful results after slow cooking.

Q2: Can I cook this recipe on LOW instead of HIGH in the slow cooker?

Absolutely. If you prefer a longer cook time, set your slow cooker to LOW and cook for about 7 to 8 hours. This can help develop even more flavor and tenderness.

Q3: When should I add the noodles to avoid overcooking them?

Add the noodles during the last 30 minutes of cooking on LOW. Stir occasionally and check for doneness, keeping them al dente since they’ll continue to absorb liquid after cooking.

Q4: Can I freeze this dish for meal prep?

Yes, but it’s best to freeze it before adding the noodles. Cook the beef mixture fully, then cool and freeze. When ready to eat, thaw, reheat, and add fresh noodles during the final 30 minutes.

Slow Cooker Beef and Noodles

Name: Slow Cooker Beef and Noodles
Prep time: 20 min
Cook time: 4 h 30 min
Total time: 4 h 50 min
Cuisine: American
Ingredients: 2 lbs beef chuck roast, trimmed and cubed; 1/4 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup vegetable oil; 1 large yellow onion, chopped; 3 cloves garlic, minced; 6 cups beef broth; 8 oz mushrooms, sliced; 2 teaspoons dried thyme; 12 oz wide egg noodles; 2 teaspoons dried parsley; Additional salt and pepper to taste

Description

This slow cooker beef and noodles recipe is a comforting, beginner-friendly meal featuring tender beef, rich broth, and hearty egg noodles with minimal prep.

Ingredients

Scale

2 lbs beef chuck roast, trimmed and cubed
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup vegetable oil
1 large yellow onion, chopped
3 cloves garlic, minced
6 cups beef broth
8 oz mushrooms, sliced
2 teaspoons dried thyme
12 oz wide egg noodles
2 teaspoons dried parsley
Additional salt and pepper to taste

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Instructions

Pat the beef dry with paper towels. In a bowl, combine flour, salt, and pepper. Toss the beef cubes in the seasoned flour.
Heat oil in a large skillet over medium-high heat. Brown the beef in batches and transfer each batch to the slow cooker once browned.
In the same skillet, cook onions until golden, about 5–7 minutes. Add garlic and cook for 1 more minute, then transfer to the slow cooker.
Add beef broth, mushrooms, and thyme to the slow cooker. Stir to combine, cover, and cook on HIGH for 4 hours.
Once the beef is tender, add egg noodles and parsley. Reduce the heat to LOW and cook for an additional 30 minutes, stirring occasionally.
Season to taste with additional salt and pepper, then let the dish rest for 5–10 minutes before serving.

Notes

Buy whole chuck roast and cut into cubes for best results.
Do not skip browning the beef—this adds essential flavor.
Add noodles only at the end to prevent overcooking.
Leftovers keep well in the refrigerator for 3–4 days.
Freeze the beef mixture without noodles for up to 3 months.

Prep Time: 20 minutes
Cook Time: 4 hours 30 minutes
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 420
Sugar: 3g
Sodium: 720mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 35g
Fiber: 2g
Protein: 28g
Cholesterol: 90mg