Slow Cooker Beef and Noodles
If you love the traditional comfort food of Slow Cooker Chicken and Noodles but want to make it even a little more rich and hearty try Slow Cooker Beef and Noodles!
We have had this meal numerous times in the last couple of months, and I will tell you my family can’t get enough. I mean, what’s not to love?
While chicken and noodles is delicious, the meal takes it up a notch with rich and flavorful beef that creates a sauce for the noodles that is out of this world. I’m pretty sure we could eat this every week and never tire of it.
The even better thing is how easy it is to make! If you though meals like this Slow Cooker Beef and Noodles was only for the weekend, think again! You could easily make this even on your busiest days because it takes only 15 minutes of hands on time to prepare!
What kind of meat should you use for beef and noodles?
I like to use a chuck roast for this recipe. It has just a bit of fat, enough to give the dish some flavor, without leaving you with a greasy mess or lots of trimming to do. You can simply season up the roast and since it’s cooking all day, it will become completely fall apart tender.
Other options would be:
- round eye roast
- top round
- rump roast
They key is to look for a roast with less marbling and I prefer no bone although that is optional.
How do you make beef and noodles in a slow cooker?
It’s basically a simple two step process:
- Add the beef with seasonings and broth and let cook all day until it is fork tender, then shred
- Add the noodles to the liquid in the pot along with some cream and cornstarch to create a thick sauce that will come together in about 30-40 minutes
It’s a great one pot, no mess, no fuss meal that your family will love for sure!
I get a lot of questions about the noodles, I use the frozen egg noodles (usually Reames brand) that you can find in the freezer case at most any grocery store.
Can this be a Freezer Meal?
Can this be a Freezer Meal?Yes! Simply season the beef and place in a freezer bag. It will keep for up to 3 months in the freezer.
Thaw before cooking as directed! You will simply need to add the beef broth at cooking time.
Can I Make this in the Instant Pot?
Can I Make this in the Instant Pot?Yes!
- Add the beef, seasoning and broth to the Instant Pot and cook on high pressure for 75 minutes
- Allow the pressure to release naturally then stir in the cornstarch mixture and cream and allow to thicken
- Cook the noodles separately and add
How to store leftovers:
- Store in individual servings in air-tight containers in fridge for up to 3 days for easy reheating in microwave
- Leftovers can be frozen for up to 3 months
Slow Cooker Beef and Noodles
Ingredients
- 2 pound chuck roast
- 1 tablespoon herb and garlic seasoning
- 2 cups beef broth
- 1/4 cup cornstarch whisked with equal amount of water
- 16 oz reames noodles
- 1/2 cup heavy cream
Instructions
- Season roast and place in slow cooker
- Add broth and cover and cook on low for at least 8 hours or until roast is fall apart fork tender
- Shred beef and add cornstarch slurry, noodles and cream to slow cooker
- Turn to high heat and cover and allow to cook for another 30-40 minutes, stirring a few times, until noodles are cooked and sauce is thick.
Notes
- Add the beef, seasoning and broth to the Instant Pot and cook on high pressure for 75 minutes
- Allow the pressure to release naturally then stir in the cornstarch mixture and cream and allow to thicken
- Cook the noodles separately and add
This was so easy and absolutely amazing!
Can u add the frozen noodles in at the beginning?
No, unfortunately they would get too soft and turn to mush.
Hi! Can’t wait to try this delicious looking recipe! One question…..do you thaw the noodles or place them in frozen? Thanks! Lisa
frozen
This is such a simple yet delicious recipe. I absolutely loved it. This is now my go to recipe for the days when I am too lazy to cook any thing fancy. Thank you for sharing this amazing recipe.
This was nice to get in my e-mail!!!! Thanks
This would be easy to substitute Chicken for Beef, including stock. I’m guessing cook time would be better if 6 hours at that point, but still. I might also substitute some ranch seasoning if doing chicken. Thanks for the plethora of ideas. 🙂
Add bacon and you’ve got a Quasi-carbonara. 🙂
Ran across this scrumptious looking dinner while on pinterest. It is cooking in the crockpot right now. Can’t wait to try it out on this brisk winter day. Good comfort type food.
If anyone is interested the McCormick seasoning blend is: onion, sea salt, garlic, black pepper, orrgano, parsley, thyme & garlic oil.
Thank you for the recipe!
Frozen noodles aren’t available in my area. I assume uncooked egg noodles may be used instead? What amount of noodles and will I need to add water to adjust for the dry noodles? And if so, how much water?
Thank you.
Hi Melanie! I’m so sorry, I haven’t tested this with dried noodles so I couldn’t give you exact amounts. I would be sure to use Amish style/homestyle dried noodles if you decided to give it a try.
Your “recipe notes” states not to cook on high, but later in the recipe once the noodles are added you state increasing to high. Are we supposed to cook the end of the recipe on high or low?
Hi dj! Thanks for the thorough eye! You are right, it’s probably a little confusing. I’ll clarify 🙂
Thanks for the clarification. I was thinking of using a Tri-tip but decided to smoke the Tri instead. Do you think a Tri-tip would be overkill ? Thanks!
You have not listed the seasonings used on the meat show it but not listed.
Hi Dawn! It’s the second ingredient listed right under the roast. The font is green because it is a link to the exact brand of herb and garlic seasoning I used, but you can use any brand you prefer! Hope that helps!