Slow Cooker Beef and Noodles is a hearty, satisfying dinner that’s almost entirely hands-off. You’ll love these Amish egg noodles loaded with tender shredded beef!
This post is sponsored by Ohio Beef. As always, all opinions are my own.
It’s beginning to feel (and look!) like autumn in Ohio, and I’m ready to dive into the cozy end of the recipe pool.
One of our favorite cold weather comfort foods is this Slow Cooker Chicken and Noodles, and it was long past time I create a beef version!
Classic Beef and Noodles is made with a chuck roast, which I based off the recipe for my popular Slow Cooker Shredded Beef. The noodles are cooked directly in the roast’s broth, letting them slurp up all the rich flavors.
The result is an incredibly savory, satisfying beef and noodle dinner!
Beef and Noodles Ingredients
While there are plenty of things you can add to Beef and Noodles (more on that later!), I chose to keep it simple with just 4 key ingredients, plus my signature seasoning blend!
- Chuck Roast
- Beef Broth
- Egg Noodles
- Seasoning Blend- Salt, pepper, garlic powder, onion powder, oregano, and basil
This is really all you need to make flavorful homemade beef and noodles–no cream of mushroom soup or onion soup packet required!
Beef and Noodles in the Slow Cooker
I was a little wary of cooking noodles in the crock pot, but it actually worked great!
Tough cuts like roast benefit from the low heat and extended cooking time of a crock pot, and cooking the noodles in the broth gives them intense, concentrated flavor.
Here’s how to make it:
- Preheat the crock pot while you prepare the other ingredients.
- Spread the seasoning blend evenly over all sides of the roast. Place it in the slow cooker then pour the beef broth around the sides. Cook on low for 8 hours, or until it’s fork tender.
- Remove the roast and increase the heat to high. While the slow cooker is heating up, shred the roast.
- Add the shredded beef back to the crock pot along with the egg noodles and mushrooms.
- Cook for another 30-40 minutes, or until the noodles are tender and most of the liquid is absorbed.
Tips for Making the Best Slow Cooker Beef and Noodles
- I’ve included two options in the recipe to make either a half batch or full batch of beef and noodles.
- The full recipe uses a full 3 pound roast and makes enough to feed at least 8 people, probably closer to 10.
- The half batch uses only half of the roast for the beef and noodles, allowing you to save the other half of the tender shredded beef for recipes like Pulled Roast Beef Sliders, Doritos Taco Salad, Beef Quesadillas, or Beef Ramen Stir Fry. The smaller batch works better for my family of four, and I love having leftover beef to use throughout the week!
- I prefer using store bought medium cut dry egg noodles for beef and noodles. That said, you can absolutely make Homemade Egg Noodles or use Reames egg noodles for this. Depending on the thickness of the noodle, you may have to cook yours longer.
- You can control the thickness or soupiness of the noodles. My recipe as written includes just enough broth to cook the noodles, without much liquid remaining.
- If you prefer something more like a beef and noodle soup, feel free to add an extra cup or two of broth at the beginning or when you add the noodles.
- You can also thicken the broth if you want it to be more like a gravy instead of a soup. To thicken beef and noodles, whisk together 2 Tablespoons cornstarch with 2 Tablespoons of broth from the slow cooker. Stir the slurry into the beef and noodles and cook on high for another 10-15 minutes, or until thickened.
- You can also freeze leftover Beef and Noodles! This is what I do if I make the full batch. Freeze any leftovers in a freezer safe container for up to 3 months. Thaw in the fridge overnight and reheat on the stove top.
Crock Pot Beef and Noodles Variations
This recipe is beef and noodles in its purest form, but there are plenty of things you can add to make this your own!
- Add chopped carrots and onions to the broth and slow cook them along with the roast.
- Add a bag of frozen peas when you add the noodles.
- Omit the mushrooms if you don’t like them.
- Stir in a little half and half or heavy cream at the end for a luxurious creamy texture. You can even add sour cream if you’re going for a beef stroganoff vibe!
What side dishes go with Beef and Noodles?
If you want to do this the Amish way (or maybe it’s just the Midwestern way), serve Beef and Noodles over mashed potatoes. It is the ultimate winter dinner. I like my noodles a little soupier when I’m serving them over potatoes, so add an extra cup of broth and whip up my Creamy Mashed Potatoes for the side.
- 3 lb. chuck roast
- 1 1/2 teaspoons Kosher salt
- 1 1/2 teaspoons dried parsley
- 1 1/2 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoons ground black pepper
- 2 teaspoons minced garlic
- 6 cups beef broth, divided
- 8 ounces white mushrooms, quartered
- 16 ounces medium cut dry egg noodles
- Mix the salt, parsley, basil, garlic powder, onion powder, and pepper in a small bowl. Rub the roast evenly on all sides with the spice mixture.
- Place the roast in the slow cooker and pour 4 cups of the beef broth around the sides, along with the minced garlic.
- Cook the roast on low for 8 hours, or until fall apart tender.
- Remove the roast from the crock pot. Add an additional 2 cups of beef broth (*SEE NOTES*) to the slow cooker and turn it up to high. Shred the beef.
- Return the beef to the slow cooker along with the noodles and mushrooms. Cover and cook on high for 30-40 minutes or until noodles are tender and most of the broth has been soaked up. Serve immediately or allow the noodles to set uncovered for 15-20 minutes to thicken slightly before serving.
To make a half batch of beef and noodles:
- Omit the extra 2 cups of beef broth in step 4. Shred the beef, then set half of it aside. Refrigerate it for another use.
- Return the other half of the beef to the slow cooker, and add the mushrooms and 8 ounces noodles. Follow the remaining directions as written.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 505Total Fat: 28gSaturated Fat: 11gTrans Fat: 2gUnsaturated Fat: 14gCholesterol: 158mgSodium: 1200mgCarbohydrates: 17gFiber: 2gSugar: 1gProtein: 47g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.
More winter beef recipes:
Beef is a staple in our households year round, but I definitely gravitate towards heartier cuts like roast and filling beef casseroles in the winter.
Ground Beef and Potatoes is a stove top casserole that’s loaded with veggies.
I’ve had the privilege of visiting several beef farms here in Ohio, and I feel incredibly confident making beef a regular part of our family diet. Beef farmers are committed to:
- providing excellent care for their cattle
- protecting the land, air, and water surrounding their farms for future generations and
- providing safe, nutritious beef for families across the state and nation.
If you’ve got questions about beef farming or nutrition, visit OhioBeef.org to meet one of the 17,000 family owned beef farms here in Ohio.