Chilly Autumn evenings call for this slow cooker beef and noodles. Tender chuck roast, rich broth, and Amish egg noodles soak up every drop of flavor in this hearty dinner that is almost entirely hands off.
Table of Contents
Why You’ll Love This Recipe
There is nothing more comforting than a big pot of homestyle beef and noodles simmering away in the crock pot. This recipe combines fall apart tender chuck roast with hearty Amish noodles for a meal that is cozy, filling, and guaranteed to win over the whole family.
The turning point for me was testing the noodles right in the slow cooker. I was skeptical at first, but they held up beautifully, soaking in all that savory broth without turning mushy. It is the kind of shortcut that makes this dish even more approachable for busy weeknights.
This recipe also ties back to our family favorite, Amish Chicken and Noodles. Think of this as its beefy cousin, perfect for cold nights when only a stick to your ribs meal will do. And if you want the full Midwestern experience, serve it over a batch of Creamy Mashed Potatoes for the ultimate comfort food crockpot dinner.
CourtneyIngredients You’ll Need
- Chuck roast – A budget friendly cut that shines when cooked low and slow until fork tender. It works better than stew meat because the marbling keeps it juicy. We have also tested this with a round roast and rump roast, and they both work, though we suggest only cooking these leaner cuts on low and allowing an extra hour to make sure they are tender and shred beautifully.
- Beef broth– Provides the savory base for the noodles to absorb. We love using Better than Bouillon.
- Egg noodles – Medium cut Amish egg noodles are sturdy enough for slow cooking. Mrs. Miller’s is a brand we use often that is widely available. You can also make Homemade Amish Egg Noodles if you want to go all out.
- Mushrooms– Add earthiness and extra depth to the broth.
- Seasoning blend– Garlic, onion, basil, parsley, salt, and pepper round out the flavors.
Recipe Variations
- Add chopped carrots and onions to cook with the roast.
- Stir in frozen peas when you add the noodles.
- Omit mushrooms if you prefer.
- For a stroganoff twist, stir in sour cream or heavy cream at the end.
How to Make Beef and Noodles in the Slow Cooker
Slow cooker beef and noodles is a one-pot beef and noodles meal made with chuck roast, egg noodles, and broth for a cozy family dinner.
Step 1: Rub the chuck roast with the seasoning blend, coating all sides evenly. Place the roast in the crock pot. Add 4 cups beef broth and minced garlic around the sides.
Step 2: Cook on low for 8 hours, until the beef is fall apart tender.
Step 3: Remove the roast. Pour in the remaining 2 cups beef broth, then turn the slow cooker to high. Shred the beef while the broth heats. Return shredded beef to the crock pot with the noodles and mushrooms. Stir, cover, and cook on high for 30 to 40 minutes, or until noodles are tender and most of the broth is absorbed.
Step 4: For a thicker consistency, let the noodles rest uncovered for 15 minutes before serving. Serve with your favorite sides and enjoy!
How to Thicken Beef and Noodles
If you want a gravy style beef and noodles, whisk together 2 tablespoons cornstarch with 2 tablespoons broth. Stir into the slow cooker and cook on high for 10 to 15 minutes until thickened. If you prefer a soupier style, add an extra cup of broth with the noodles.
Recipe Tips
- Use chuck roast for the most tender shredded beef and noodles. It is inexpensive and cooks beautifully in the crock pot.
- Rest the noodles uncovered for 15 minutes if you want a thicker consistency.
- Make a half batch by omitting half the liquid, but cooking the entire roast. Return half the shredded beef to the crock pot along with half the noodles. Save the other half of the shredded beef for recipes like pulled beef sliders, quesadillas, or beef ramen stir fry.
Storage and Make-Ahead Instructions
- Leftover slow cooker beef and noodles can be stored in the refrigerator for up to 4 days.
- To freeze, place cooled leftovers in an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove top.
What to Serve With Beef and Noodles
For a true Amish beef and noodles dinner, ladle the beef and noodles over creamy mashed potatoes. Add a veggie side like easy carrot sauté or a fresh garden salad for balance.
Recipe FAQs
Chuck roast is best. It is budget friendly and becomes fork tender after hours of slow cooking.
Yes. Add them at the end of cooking so they soak up broth without turning mushy.
Make a slurry with cornstarch and broth, stir it in, and cook until it thickens.
Yes. Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove.
Did your family love this slow cooker beef and noodles recipe? Leave a comment, give it a star rating, or snap a photo and share it with me. I would love to see your homestyle beef and noodles on the dinner table.
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Easy Slow Cooker Beef and Noodles
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
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