Description
This Slow Cooker Beef and Noodles is a comforting, hearty dish featuring tender shredded beef, rich savory gravy, and egg noodles cooked to perfection. With minimal effort, this set-it-and-forget-it meal is perfect for busy weeknights or cozy family dinners.
Ingredients
Units
Scale
- 2 lbs beef chuck roast
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 (10.5 oz) can cream of mushroom soup
- 1 packet onion soup mix
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 12 oz egg noodles
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (for cornstarch slurry)
- Fresh parsley, for garnish
Instructions
- Place the chuck roast in the slow cooker.
- Add diced onion, garlic, beef broth, cream of mushroom soup, onion soup mix, Worcestershire sauce, salt, pepper, and thyme.
- Cover and cook on low for 8 hours or high for 4–5 hours, until the beef is tender and easily shreds with a fork.
- Shred the beef directly in the slow cooker and stir well.
- Add uncooked egg noodles, cover, and cook on high for 20–30 minutes, stirring occasionally, until noodles are soft.
- If a thicker sauce is desired, mix cornstarch and water to make a slurry, then stir it into the slow cooker. Let it cook for 5 minutes until thickened.
- Serve warm, garnished with fresh parsley.
Notes
- For extra richness, stir in ½ cup heavy cream or sour cream before serving.
- Substitute egg noodles with rotini or fettuccine if preferred.
- Add sliced mushrooms for extra flavor.
Nutrition
- Serving Size: 1 portion (about 1/6 of recipe)
- Calories: ~450 kcal
- Sugar: 3g
- Sodium: ~800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg