Slow Cooker Beef and Noodles

5 from 1 vote

Slow Cooker Beef and Noodles is the best comfort food. The beef cooks tender in a delicious liquid broth to create a delicious meal idea.

Prep Time15

Cook Time8

Total Time8 15

Course: Main Course

Cuisine: American

Servings: - 8

Author: Carrie Barnard

Cost: $22.05, $2.76 per Serving

Ingredients

3-4 pound beef chuck roast
1 medium onion diced
3 cloves garlic minced
2 cups beef broth
1 can 10.5 ounce cream of mushroom soup
2 tablespoons Worcestershire sauce
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
¼ teaspoon black pepper
2 bay leaves
12 ounce wide egg noodles
Chopped fresh parsley for garnish, optional

Instructions

Place a 3–4 pound beef chuck roast into the slow cooker.
In a bowl, mix together 1 diced onion, 3 cloves minced garlic (about 1 tablespoon), 2 cups beef broth, 1 (10.5 oz) can cream of mushroom soup, 2 tablespoons Worcestershire sauce, 1 tablespoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and ¼ teaspoon black pepper.
Pour the mixture over the roast and add 2 bay leaves.
Cover and cook on low for 8-10 hours or on high for 5-6 hours, until the beef is tender and easily shreds.
About 30 minutes before serving, remove the bay leaves and shred the beef with two forks in the slow cooker.
Cook the egg noodles separately according to package instructions to al dente.
Drain the noodles and add them to the slow cooker with the shredded beef. Stir gently to combine.
Serve warm, garnish with fresh parsley, if desired. Enjoy!

Notes

Thickening: If you prefer a thicker gravy, you can make a slurry with 2 tablespoons of cornstarch and 1/4 cup cold water. Stir this into the beef mixture about 30 minutes before serving.

Refrigerate any leftovers in an airtight container for up to 5-6 days.

Nutrition