This Slow Cooker Beef and Noodles recipe features tender, slow-cooked beef with a rich, tomato-infused sauce, all tossed with perfectly cooked noodles. The best part? It’s a breeze to prepare!
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Ingredients you'll need
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
Ingredient notes
- Meat - I used a chuck roast with the some of the fat trimmed off.
- Oil - I like to use vegetable oil or canola oil for this easy recipe.
- Seasonings - I used salt, black pepper, bay leaves, and dried thyme leaves to add flavor to this recipe.
- Onion - A yellow onion is best to use, however you can also use a white onion.
- Garlic cloves - Fresh garlic really gives this dish the best flavor. Garlic powder would also work.
- Tomato paste - Tomato paste adds a rich flavor that your family will love.
- Worcestershire sauce -
- Beef broth - You can also use just water or water and a bouillon cube.
- Egg noodles -
- Cornstarch - This is optional, it is used to thicken the gravy.
Step by step: instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Sear the beef cubes on all sides in a hot skillet with a small amount of oil.
- Once seared, add the beef to the crock pot.
- In the same skillet, saute the onion and garlic, then add the tomato paste, thyme, bay leaves, Worcestershire sauce, salt, and pepper.
- Then, pour the broth to deglaze the pan.
- Pour the sauce into the slow cooker, and then cook on low for 4-6 hours. Thicken with a cornstarch slurry if desired, remove the bay leaves before serving.
Your questions answered: FAQs
Use economical stewing cuts that need to be cooked for a long time to become tender. I've found that a chuck roast will give you the most tender results. However, sirloin or even shoulder roast can also work. Best to buy big piece and cut your own. Try not to buy the tiny little pre cut beef stew– they will cook too quickly.
No, you can technically skip this step. However, it really does add a ton of flavor to your dish, so I recommend that you don't skip it.
My notes
- When it comes to cooking in a slow cooker, it's best that you don't remove the lid. Removing the lid will allow the steam to escape and slow down the cooking process.
- If you want the pasta to soak up some of the sauce, you can add dry pasta to the slow cooker towards the end but you'll need to serve it immediately. Otherwise the pasta gets mushy.
- Enjoy spicy food? Add a dash of red pepper flakes to the gravy and a hint of heat.
Storage and reheating
Refrigerate - Store noodles and beef with sauce in separate airtight container in the refrigerator for up to 3 days.
Freeze - This dish also freezes well, so you can make a big batch and save some for later. Just make sure to let it cool completely before transferring it to an airtight container or freezer-safe bag. It will keep for about 3 months in the freezer. Also freeze separately.
Reheat - When ready to eat, reheat on the stovetop or microwave until warmed. Feel free to add a splash of water or broth if needed to prevent drying out.
Perfect pairings: what to serve with
My go-to vegetable side dish for a crockpot beef recipe like this one is Mediterranean-roasted vegetables. They are fresh, hearty, and packed with amazing flavor. If you need something small quick and I highly recommend these recipes: Air fryer frozen broccoli, air fryer frozen asparagus or air fryer frozen fries and do not forget the fries seasoning.
You can also swap out the buttery egg noodles and serve this tender beef on top of a bed of these Instant Pot Garlic Mashed Potatoes instead.
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Are you looking for another great, easy weeknight dinner idea? These slow cooker recipes are quick to throw together and always please the whole family. You will love these delicious meals.
I’ve made this as a chunky soup too with potatoes and vegetables. That way, it would also be a meal in one, rather than preparing noodles or mashed potatoes to serve it over.
You'll just add extra liquid to make the sauce slightly thinner which also increases volume so you can add more vegetables into it and have more servings... so economical right?
Slow Cooker Beef and Noodles
Ingredients
- 3 pounds chuck roast trimmed of fat and cut into1 inch cubes
- 2 Tablespoons oil vegetable or avocado oil
- Salt and pepper to taste
- 1 teaspoon dried thyme leaves or 1 Tablespoon fresh
- 1 onion chopped
- 3 large garlic cloves minced
- 2 Tablespoons tomato paste
- 2 Tablespoons Worcestershire sauce
- 2 bay leaves
- 2 cup beef broth
- 8-10 oz egg noodles cooked
Optional:
- 2 Tablespoons cornstarch
Instructions
- Trim fat from beef and cut into 1 ½ inch cubes. Pat dry with paper towel.
- In a large skillet over medium high heat, pour oil and wait for it to get hot.
- Add beef cubes and sear all sides 2-3 minutes. Work in batches.
- Remove beef and place into the slow cooker.
- Turn heat down to medium then add onion, garlic to the skillet and quickly saute for 2 minutes.
- Add tomato paste, thyme, bay leaves, Worcestershire sauce, salt and pepper then and pour in 1 cup of broth and deglaze the pan. Bring to a boil.
- Pour skillet content into the slow cooker, Add remaining beef broth, cover and cook on low for 6-8 hours or high for 4-6 hours.
- Before cooking time ends by one hour, check to see if beef is done.
- Remove beef and bay leaves, discard bay leaves and shredded beef on a plate.
- Stir beef back in, check seasoning.
- If the sauce is too watery for your liking make a slur. In a small bowl or cup add cornstarch and about 3 Tablespoons of cold water, stir to combine then pour over the mixture in the slow cooker.
- Stir everything well and serve over cooked noodles.
Nutrition
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Amany
This turned out amazing. Served it over rice as this is what I had.