Slow Cooker Beef and Noodles Recipe

Introduction

This Slow Cooker Beef and Noodles recipe is a comforting, hearty meal perfect for busy days. Tender beef roast slow-cooked with savory soups and broth creates a rich sauce that coats soft egg noodles for a satisfying dinner.

Ingredients

• 2–3 pounds beef roast
• 1 can reduced-sodium beef broth, 14 oz.
• 1 envelope beefy onion soup mix (2.2 oz. box)
• 1 can cream of celery or mushroom soup, undiluted (10.5–10.75 oz.)
• 3–4 cloves garlic, minced
• 6–8 cups beef broth or water, more if desired
• 1 package frozen home-style egg noodles, 24 oz.
• Salt and pepper, to taste

Instructions

1. Step 1: In a large bowl, combine the 14 oz. beef broth, beefy onion soup mix, cream of mushroom or celery soup, and minced garlic. Stir well and set aside.
2. Step 2: Place the beef roast in a 5-quart or larger slow cooker. Pour the soup mixture over the roast. Cover and cook on LOW for 8 hours or overnight, until the beef shreds easily.
3. Step 3: After cooking, shred the beef in the slow cooker. Add 6 to 8 cups of beef broth or water, depending on your preferred consistency. Cover and continue cooking on LOW for another 8 hours.
4. Step 4: One hour before serving, add the frozen egg noodles along with salt and pepper to taste. Cover and cook on HIGH for 1 hour, or until the noodles are tender.

Tips & Variations

• For richer flavor, use homemade beef broth instead of water, or a combination of both.
• Try cream of celery soup for a slightly different taste and texture.
• If you prefer thicker sauce, reduce the amount of added broth or simmer uncovered for 15 minutes after cooking.
• Feel free to add vegetables like sliced mushrooms or carrots with the broth to boost nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the sauce. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh noodles instead of frozen?

Yes, fresh egg noodles can be used. Add them during the last 30 minutes of cooking, as they tend to cook faster than frozen noodles.

What cut of beef is best for this recipe?

Chuck roast or brisket work best because they become tender and flavorful after slow cooking. Avoid lean cuts, which may dry out during long cooking times.

Slow Cooker Beef and Noodles Recipe

Print Recipe

★★★★★

4.9 from 72 reviews

This Slow Cooker Beef and Noodles recipe is a comforting and hearty dish perfect for any day. Tender beef roast is slow-cooked to perfection with a flavorful mix of beef broth, onion soup mix, cream of mushroom or celery soup, and garlic, then combined with soft, home-style egg noodles for a delicious, easy-to-make meal with minimal effort.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 17 hours
• Total Time: 17 hours 15 minutes
• Yield: 6 to 8 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef and Broth Mixture

• 2 – 3 pounds beef roast
• 1 can reduced-sodium beef broth (14 oz.)
• 1 envelope beefy onion soup mix (from a 2.2 oz. box)
• 1 can cream of celery or mushroom soup, undiluted (10.5–10.75 oz.)
• 3 – 4 cloves garlic, minced

Additional Ingredients

• 6 – 8 cups beef broth or water (more if desired)
• 1 package frozen home-style egg noodles (24 oz.)
• Salt and pepper, to taste

Instructions

1. Prepare Soup Mixture: In a large bowl, combine the reduced-sodium beef broth, beefy onion soup mix, cream of mushroom or celery soup, and minced garlic. Stir well to mix all ingredients thoroughly, then set aside.
2. Cook Beef Roast: Place the beef roast into a 5-quart or larger slow cooker. Pour the prepared soup mixture over the beef. Cover the slow cooker and cook on LOW for 8 hours or overnight, until the beef is tender and shreds easily.
3. Shred Beef and Add Broth: After the initial cooking, shred the beef directly in the slow cooker using two forks. Add 6 to 8 cups of beef broth or water, depending on your preference for thickness. Cover and continue cooking on LOW for another 8 hours to enhance flavors and tenderize the meat further.
4. Add Noodles and Season: Approximately one hour before serving, add the frozen home-style egg noodles to the slow cooker. Season with salt and pepper to taste. Cover and cook on HIGH for one hour, or until the noodles are tender and cooked through.

Notes

• Using cream of celery or mushroom soup is optional; choose your favorite for subtle flavor variation.
• Adjust the amount of additional broth or water depending on how soupy or thick you prefer the final dish.
• If you have time constraints, the overnight first cook can be shortened to 6 hours on LOW, but the beef may not be as tender.
• This recipe works best with a 5-quart or larger slow cooker to accommodate all ingredients comfortably.
• For a gluten-free version, substitute gluten-free egg noodles and ensure soup mixes are gluten-free.

Keywords: slow cooker beef, beef and noodles, comfort food, easy dinner, slow cooker recipe, beef roast recipe