This Slow Cooker Beef and Noodles is hearty, tender, and full of rich, savory flavor. The beef cooks low and slow until it’s melt-in-your-mouth tender, then it’s mixed with soft egg noodles in a flavorful gravy that’s seasoned just right with ranch and brown gravy mix. It’s an easy, cozy dinner that the whole family will love; perfect for busy weeknights or a comforting weekend meal. For another slow cooker favorite, check out my Slow Cooker Beef and Broccoli.
Ingredients & Substitutions
- Chuck Roast: This cut is perfect for slow cooking because it becomes tender and flavorful. You can also use brisket or shoulder roast if needed. Season the beef with salt and pepper before searing; it brings out its natural flavor. Adjust to taste.
- Butter: Adds a little richness while searing the beef. You can use olive oil if you prefer.
- Beef Broth: Provides the base for the sauce and keeps the beef moist. Low-sodium beef broth works well if you want to control the salt.
- Brown Gravy Mix: Helps thicken the sauce and gives classic savory flavor. You can use my homemade gravy mix or a different packet if needed.
- Ranch Seasoning Mix: Adds a savory, herby flavor that pairs perfectly with the beef. You can use a teaspoon each of dried parsley, dill, and garlic powder as a homemade alternative.
- Onion & Garlic: Onion adds sweetness and depth, while garlic brings a warm, aromatic flavor. Yellow or white onions work equally well.
- Egg Noodles: These cook in the slow cooker with the beef and sauce, soaking up all the flavor. Wide or medium noodles both work.
FAQs
What cut of beef is best for slow cooker beef and noodles?
Chuck roast is ideal because it becomes tender and flavorful when cooked low and slow. You can also use brisket or shoulder roast if needed.
Do you have to sear the beef?
No, searing isn’t required, but it adds extra flavor and a rich brown color to the beef. If you skip it, the dish will still be delicious; you’ll just have a slightly lighter flavor and color.
Can I make this recipe ahead of time?
Absolutely! You can prepare everything in the slow cooker in the morning and let it cook while you’re at work. The beef actually tastes even better the next day.
Can I add vegetables to slow-cooker beef and noodles?
Yes! Carrots, peas, or green beans can be stirred in during the last 30 to 40 minutes of cooking so they don’t get too soft.
Can I make beef and noodles without a slow cooker?
Yes! You can make it on the stovetop or in the oven. Sear the beef in a large pot, then add broth, seasonings, and onions. Simmer covered on low heat for 3 to 4 hours until tender, then stir in the noodles until cooked through.
Serving Ideas
- Classic Dinner: Serve this beef and noodles with mashed potatoes (or cauliflower mashed), roasted asparagus, or roasted Parmesan green beans for a hearty, comforting meal.
- Cozy Sides: Pair with warm, easy dinner rolls, garlic breadsticks, or butter swim biscuits to soak up every bit of the savory gravy.
- Extra Flavor: Offer extra gravy or a sprinkle of fresh parsley on top for added color and taste.
How to Store & Reheat Slow Cooker Beef and Noodles
Room Temperature: Keep leftovers in an airtight container for up to 2 hours; if longer than that, it should be refrigerated.
Refrigerator: Store in an airtight container for 3 to 4 days. Reheat in a skillet over medium heat, stirring occasionally, or in the microwave until warmed through.
Freezer: This dish freezes well! Let it cool completely, then place it in a freezer-safe container or heavy-duty freezer bag. Freeze for up to 2 months. Do not freeze it with noodles if possible, as they can get mushy. Thaw overnight in the refrigerator, then stir in fresh noodles and reheat on the stovetop until hot.
Reheating Tip (Oven or Stovetop): For best results, reheat on the stove over low-medium heat, adding a splash of beef broth or water to loosen the sauce. You can also reheat in the oven at 350°F, covered with foil, until warmed through.
Slow Cooker Beef and Noodles
Ingredients
Beef
- 2-3 pounds chuck roast
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons butter
Slow Cooker
- 5 cups (40 ounces) beef broth
- 1 packet (about 2 tablespoons) brown gravy mix
- 1 packet (about 2 ½ tablespoons) ranch seasoning mix
- 1 medium yellow onion, diced
- 1 tablespoon garlic, minced
Noodles
- 12 ounces egg noodles, uncooked
Instructions
- Season the chuck roast with salt and pepper on all sides.
- In a large skillet over medium-high heat, melt the butter. Add the roast and sear on all sides until browned, about 2 to 3 minutes per side.
- Transfer the browned roast to the slow cooker.
- Add beef broth, gravy mix, ranch seasoning, diced onion, and garlic to the slow cooker. Stir gently to combine.
- Cover and cook on HIGH for 4 to 5 hours (or LOW for 8 to 10 hours) until the beef is fall-apart tender.
- Remove the roast from the slow cooker and shred it with two forks, discarding any large pieces of fat.
- Return the shredded beef to the slow cooker and stir to combine.
- Turn the slow cooker to HIGH.
- Stir in the dry egg noodles and cover.
- Cook for 15 to 20 minutes, stirring occasionally, until the noodles are tender and the sauce has thickened.
- Stir well. This is best served right after the noodles are cooked. As it sits, the noodles will keep soaking up the sauce and become softer.
Did you make this recipe?
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