Slow Cooker Beef and Noodles

Slow, tantalizing aromas drift through the air, beckoning everyone to gather around the table. This dish, Slow Cooker Beef and Noodles, takes just a few minutes to prepare and then lets the slow cooker do all the work, resulting in a meal that’s rich, hearty, and comforting. The tender beef mingles beautifully with the noodles, creating a satisfying experience for both the senses and the soul.

This recipe is perfect for busy families or anyone looking for an effortless yet delicious meal. It’s ideal for weeknight dinners or when hosting friends, and any leftovers can be easily stored for a quick meal the following day.

Why You’ll Love This Recipe

• The beef becomes incredibly tender and flavorful after slow cooking.
• Egg noodles cook perfectly in the savory broth for a delightful texture.
• It allows for a hands-off approach after the initial prep, freeing up your time.
• You can easily adjust the recipe for larger gatherings or smaller families.

What You’ll Need

Gather the following ingredients to create this scrumptious dish:

For the Beef

• 2 pounds beef chuck roast
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon Worcestershire sauce

For the Noodles

• 2 cups egg noodles
• 1 cup frozen peas

For Thicker Sauce (optional)

• 2 tablespoons cornstarch
• 2 tablespoons water

Note: Cornstarch can help achieve a thicker consistency if desired.

Substitutions & Swaps

• Beef chuck roast: chuck eye or brisket works well
• Egg noodles: any pasta can be used
• Frozen peas: fresh peas can also be substituted
• Worcestershire sauce: soy sauce for a different flavor

How to Make It

Creating this edible masterpiece is straightforward and enjoyable.

1. Place the beef

Put the beef chuck roast in the slow cooker.

2. Add the ingredients

Add chopped onion, minced garlic, beef broth, salt, black pepper, and Worcestershire sauce.

3. Cover and cook

Cover and cook on low for 8 hours or until the beef is tender.

4. Shred the beef

Remove the beef and shred it with two forks. Return the shredded beef to the slow cooker.

5. Stir in noodles and peas

Stir in egg noodles and frozen peas, cover, and cook for an additional 30 minutes on high or until the noodles are cooked through.

6. Thicken the sauce (optional)

If desired, mix cornstarch and water to create a slurry, stir it into the mixture to thicken, and cook for a few more minutes.

7. Serve warm

Scoop the beef and noodles into bowls and serve warm for an instant crowd-pleaser.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, for up to 3 months.
Reheat: In the microwave for 2-3 minutes or until heated through.

Tips for Best Results

• Sear the beef first for added depth of flavor.
• Use low-sodium broth to control salt levels in the dish.
• Don’t rush the cooking time; low and slow yields the best results.
• Adjust the thickness to your liking by varying the cornstarch amount.

Serving Suggestions

• Serve with warm crusty bread for dipping.
• Pair with a simple side salad for a complete meal.
• Enjoy with a glass of red wine for added indulgence.