Slow Cooker Beef and Noodles – Ever need a meal that basically cooks itself? This Slow Cooker Beef and Noodles Recipe is the definition of easy comfort food. Tender beef, rich broth, and hearty egg noodles—all done in your slow cooker while you go about your day. It’s the kind of dinner that makes you feel like you’ve been cooking all day when, really, it took just 5 minutes of prep. And who doesn’t love that?
The first time I made this, I had no idea how much of a hit it would be. I mean, slow-cooked beef sounded great, but noodles? I wasn’t sure if they’d get soggy or if the flavors would come together. Well, my worries disappeared the second I lifted the slow cooker lid. The smell was unreal—rich, beefy goodness that filled the whole house. My husband walked in and immediately asked, “When’s dinner?” And my little one, who’s usually picky with noodles, cleaned their plate! Now, it’s our go-to comfort meal when we need something hearty but don’t have time to hang out in the kitchen all day.
What makes this Slow Cooker Beef and Noodles truly special?
This recipe is a total lifesaver. You literally throw everything into the slow cooker and let it do its thing. The beef turns out melt-in-your-mouth tender, and the noodles soak up all that savory broth. It’s one of those meals that makes you feel like a kitchen pro without doing much work. Perfect for feeding a crowd or just having leftovers for the week (because let’s be real, it’s even better the next day). Whether you’re in a rush or just want to relax while dinner cooks itself, this recipe’s got you covered.
What You Need To Make This Slow Cooker Beef and Noodles Recipe?
Beef Roast: You’ll want a nice, hearty cut for this, like a chuck roast. It’s perfect for slow cooking because it gets super tender and shreds easily. If you’ve got a different cut on hand, go ahead and use it—this recipe is pretty flexible.
Beef Broth: I usually go for reduced-sodium beef broth so I can control the saltiness, but feel free to use whatever you have. It adds that rich, deep flavor to the dish and helps keep everything nice and juicy.
Beefy Onion Soup Mix: This little packet is a flavor bomb. It’s packed with onion and beef flavor, which really boosts the broth and gives the dish that savory kick we love.
Cream of Celery or Mushroom Soup: Either works, and it’s totally up to your preference. They both add a creamy texture and a subtle flavor that complements the beef without overpowering it.
Frozen Egg Noodles: I love using frozen home-style egg noodles because they taste more like homemade. They soak up all that delicious broth without turning mushy, but if you only have dried noodles, they’ll work too—just keep an eye on the cooking time.
Garlic: Fresh garlic is key here. It adds a nice, subtle depth to the broth. If you’re in a pinch, garlic powder could work, but fresh garlic makes a difference.
Salt and Pepper: Don’t forget to season! Even though the soup mix and broth have salt, a little extra seasoning helps bring everything together. Taste as you go to get it just right.
Steps To Make Slow Cooker Beef and Noodles:
First, grab a large bowl and mix together the beef broth, beefy onion soup mix, cream of mushroom (or celery) soup, and minced garlic. Just give it a good stir and set it aside.
Now, place your beef roast in the slow cooker. Pour that soup mixture over the top. It’ll look a little messy, but trust me, it’ll cook down perfectly. Cover it up and set the slow cooker to LOW. Let it cook for about 8 hours or overnight, until the beef is so tender it falls apart when you touch it.
After those 8 hours, go ahead and shred the beef using two forks. It should fall apart easily! Then, add 6 to 8 cups of beef broth or water, depending on how much liquid you like. Cover it back up and let it keep cooking on LOW for another 8 hours.
About an hour before you’re ready to eat, toss in the frozen egg noodles and season with salt and pepper. Crank the slow cooker to HIGH and let everything cook for about an hour, or until the noodles are tender and have soaked up all that delicious broth.
That’s it! Serve up a big bowl of beef and noodles, and enjoy!
Tip:
Here’s a little trick to make this recipe even better—let the beef rest in the slow cooker before adding the noodles. Once the beef is shredded and you’ve added the broth, let it sit on LOW for an extra 30 minutes to really soak up all that flavor. It’s tempting to rush, but trust me, this extra step takes the taste to another level. And if you want a richer broth, swap out some of the water for more beef broth or even a splash of red wine for a deeper flavor. Oh, and one last thing—if you love a thicker sauce, you can mix a tablespoon of cornstarch with a little cold water and stir that into the broth before adding the noodles. It’ll thicken everything up perfectly.
Frequently Asked Questions:
Can I use a different type of noodle?
Absolutely! If you can’t find frozen egg noodles, you can use dried egg noodles or even pasta like fettuccine. Just keep an eye on the cooking time—dried noodles might need a little longer to soften up, but they’ll work just fine.
Can I make this recipe ahead of time?
Yes! You can cook the beef and broth mixture a day ahead and store it in the fridge. When you’re ready to serve, just reheat it in the slow cooker, add the noodles, and cook until they’re tender. It’s a great option for meal prep or busy days.
How can I store leftovers?
Leftovers are amazing! Just store them in an airtight container in the fridge for up to 3 days. When reheating, add a little extra broth or water to loosen it up, as the noodles will soak up a lot of liquid while sitting. You can also freeze the leftovers for up to 3 months.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Slow Cooker Beef and Noodles Recipe
Ingredients
- 2 to 3 lbs beef roast
- 1 14-ounce can reduced-sodium beef broth
- 1 envelope beefy onion soup mix from a 2.2-ounce box
- 1 10.5 to 10.75-ounce can cream of celery or mushroom soup, undiluted
- 3 to 4 cloves garlic minced
- 6 to 8 c beef broth or water add more if you want a soupier dish
- 1 24-ounce package frozen home-style egg noodles
- Salt and pepper to taste
Instructions
- In a large bowl, mix together the beef broth, beefy onion soup mix, cream of mushroom soup, and minced garlic. Set it aside for a bit.
- Place your beef roast into a 5-quart (or bigger) slow cooker. Pour the soup mixture over the roast. Pop the lid on, set it to LOW, and let it cook for about 8 hours (or overnight) until the beef is tender and falls apart easily.
- Once the beef is ready, shred it using two forks. Then, add 6 to 8 cups of beef broth or water, depending on how much liquid you like. Cover it up again and keep cooking on LOW for another 8 hours.
- About an hour before you’re ready to eat, toss in the frozen egg noodles, and season with salt and pepper. Turn the heat to HIGH and let it cook for about an hour, or until the noodles are tender.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
