Slow Cooker Beef and Noodles is your answer to a one-pot meal that takes minimal ingredients and yields a flavorful meal just in time for dinner. Slow cooked tender beef is combined with beef bouillon, Worcestershire sauce, and pantry-staple seasonings, then tossed with egg noodles for comfort food that’s ideal for the cooler season.
What are egg noodles?
Regular egg noodles are a type of noodle made from flour and eggs. The most significant difference between egg noodles and other dried pasta you get from the grocery store is they contain eggs. Contrary to popular belief, store-bought pasta does not have eggs. Egg noodles are the best choice for crock pot beef and noodles!
- Chuck Roast: When looking for the perfect cut of meat, go with one that has white marbling fat throughout.
- Worcestershire Sauce: A natural pairing for red meat as it helps enhance the flavor.
- Seasonings: Beef bouillon is a flavoring used to enhance the beef flavor along with salt, pepper, and minced garlic. You can use beef broth instead of water and bouillon if desired.
- Egg Noodles: Cooked and mixed with the fork tender meat to create a one-pot beef and noodles meal. You can use regular or extra wide egg noodles.
Step One – Season the meat on a plate. Pour the hot water into the slow cooker and add the beef bouillon. Stir until the cube is melted. Then add the Worcestershire sauce and mix gently. Add the seasoned meat.
Step Two – Cover and cook on HIGH for 4-5 hours or LOW for 8-9 hours.
Step Three– Pour off the broth, and degrease it. Shred the beef. You can do this right in the crock pot. Add 3/4 cup of the broth back to the slow cooker (or more if desired).
Step Four – Add cooked noodles to the shredded beef and gently stir to combine.
How to serve:
- When serving as a main course cuisine, sprinkle some fresh grated Parmigiano and fresh herbs. You can top it with a dollop of sour cream for a beef stroganoff flavor.
- Don’t forget a garden salad served as a side dish or raw vegetable salad are both excellent side dishes. Mashed potatoes also make a hearty side to add.
- You don’t have to serve it with pasta. The meat is excellent over rice or served in a sandwich as well.
You can cook your pasta ahead of time; once the pasta is cooked to al dente, add about one tablespoon of butter or olive oil. Toss to coat the pasta so they don’t stick. Set your pasta in the fridge until ready to be added to the meat.
You can choose your favorite pasta to pair it with. Some folks even use homemade noodles. Though, we prefer egg noodles over any other noodle for this dish.
You can add a can of cream of mushroom soup or heavy cream to the recipe to make the soup base thicker.
You can always add vegetables such as carrots, yellow onion, frozen peas, and mushrooms. I’d wait on adding peas until the same time you add the noodles.
You can use stew meat that the store cuts for you.
Store leftover beef and noodles in an airtight container. It will keep in the fridge for up to 4 days. Or in the freezer for about three months.
Slow Cooker Beef and Noodles Recipe
- 2 lbs. chuck roast (can use 2-3 pounds) or beef stew meat
- 1 tsp. salt
- 1 tsp. minced garlic
- ½ tsp. ground pepper
- 2 beef bouillon cubes (small ones) or one extra large cube
- 1 cup hot water
- 2 Tbsp. Worcestershire sauce
WAIT TO ADD
- 12 oz. egg noodles (cook on the stove top, see recipe)
- Unpack the chuck roast and place it on a plate.
- Sprinkle the salt, minced garlic, and ground pepper evenly on both sides of the chuck roast.
- Into the slow cooker, pour the hot water and add the beef bouillon. Stir until the cube is melted.
- Add the Worcestershire sauce and mix with a spoon.
- Add the seasoned meat to the slow cooker.
- Cover and cook on High for 4-5 hours or low for 8-9 hours.
- When the cooking time is up, cook pasta according to the directions (on the stovetop) to al dente on the package and set it aside. Can work on the next steps while that is cooking, (DO NOT OVER COOK THE PASTA).
- Pour all the broth out of the slow cooker, saving it. You'll want to skim off the fat off the top of the broth. You can do this with a spoon or by laying paper towels over the grease and discarding it.
- With 2 forks, shred the beef into pieces. I do this right in the slow cooker.
- Put the shredded beef back into the slow cooker and pour ¾ cup of the beef broth previously taken out. You can add more broth if desired.
- Add the cooked pasta. Mix to coat the pasta with the broth. Season with additional salt and pepper if desired. Serve and Enjoy!
- Turn off the slow cooker and serve right away as the warm slow cooker will keep cooking the pasta and will get mushy.
- Have bouillon granules or refigerated bouillon paste? Use 1 tablespoon of those instead of the bouillon cube.
- You can choose your favorite pasta to pair it with. Some folks even use homemade noodles. Though, we prefer egg noodles over any other noodle for this dish.
- You can add a can of cream of mushroom soup or heavy cream to the recipe to make the soup base thicker.
- Store leftover beef and noodles in an airtight container. It will keep in the fridge for up to 4 days. Or in the freezer for about 3 months.
- You can always add vegetables such as carrots, yellow onion, frozen peas, and mushrooms. I’d wait on adding peas until the same time you add the noodles.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.