There’s a certain magic to a meal that’s been simmering all day. The moment you walk through the door and are enveloped by the rich, savory aroma of tender beef and hearty herbs, you know it’s going to be a good night. This Slow Cooker Beef and Noodles recipe is my family’s secret weapon for busy weeks, a dish that feels like a warm hug from my grandmother. It’s inspired by the kind of meal she’d spend hours preparing, but thanks to the modern marvel of the slow cooker, I can enjoy that same soul satisfying flavor with just minutes of hands on prep.
This is the definition of comfort food at its finest. We’re talking about a beef roast that becomes unbelievably tender and shreddable after a long, gentle braise in a deeply flavorful broth. The sauce is the star; a rich, savory, and slightly creamy masterpiece created by a simple blend of beefy onion soup mix, cream of mushroom soup, and garlic. It coats every strand of thick, home style egg noodle, making each bite a perfect balance of silky, starchy noodle and melt in your mouth beef. It’s hearty, it’s soul warming, and it’s guaranteed to have everyone asking for seconds.
Why You’ll Love This Recipe
- Set It and (Almost) Forget It: The slow cooker does 95% of the work. Prep takes 10 minutes, and you get a spectacular homemade dinner.
- The Ultimate in Flavor and Texture: Slow cooking breaks down the beef’s collagen into gelatin, resulting in meat that’s incredibly tender and a sauce with luxurious body.
- Customizable to Your Taste: Prefer it more like a stew? Add more broth. Like it thicker? Use less. It’s a forgiving recipe you can make your own.
- Feeds a Crowd (or Provides Glorious Leftovers): This recipe makes a generous amount, perfect for a family dinner or for meal prep that keeps on giving.
Essential Equipment You’ll Need
- A 5 quart or larger slow cooker. This recipe makes a lot, and you need the space!
- A large mixing bowl for combining the sauce ingredients.
- Two forks or meat claws for easily shredding the tender beef.
- A measuring cup for the additional broth.
Slow Cooker Beef and Noodles Recipe
Yield: 8-10 Servings | Prep Time: 10 minutes | Cook Time: 16-17 hours on LOW (largely hands off) | Total Time: 16 hours 10 minutes
Ingredients
- 2 – 3 pounds beef roast (chuck roast or bottom round are perfect)
- 1 can (14 oz.) reduced sodium beef broth
- 1 envelope (from a 2.2 oz. box) beefy onion soup mix
- 1 can (10.5 oz.) cream of celery or cream of mushroom soup, undiluted
- 3 – 4 cloves garlic, minced
- 6 – 8 cups beef broth or water (more if you prefer a soupier consistency)
- 1 package (24 oz.) frozen home style egg noodles
- Salt and black pepper, to taste
Instructions
1Create the Braising Sauce: In your large mixing bowl, whisk together the 14 ounce can of beef broth, the dry beefy onion soup mix, the undiluted cream soup, and the minced garlic until well combined.
2Start the Beef: Place the whole beef roast into the bowl of your slow cooker. Pour the sauce mixture from the bowl directly over the top of the roast, making sure it’s covered.
3First Slow Cook (Beef Tenderizing Phase): Cover the slow cooker with its lid. Cook on the LOW setting for 8 hours (or overnight). The beef is ready for the next step when it shreds easily with a fork.
4Shred and Add Liquid: In the morning (or after 8 hours), carefully remove the lid. Use two forks to break the roast apart into shreds and chunks right in the slow cooker. Pour in the additional 6-8 cups of beef broth or water. Stir to combine.
5Second Slow Cook (Flavor Deepening Phase): Cover again and continue to cook on LOW for another 8 hours. This extended time allows the shredded beef to fully absorb the flavors and for the sauce to become rich and deep.
6Cook the Noodles: About 1 hour before you plan to eat, stir the frozen egg noodles directly into the slow cooker. Season the entire pot with salt and pepper to taste. Cover and increase the heat to HIGH. Cook for about 1 hour, or until the noodles are tender.
7Serve and Enjoy: Give everything a final stir. The sauce will have thickened beautifully from the noodles. Serve immediately in deep bowls.
Notes
- Noodle Note: As noted in the original recipe, you can use homemade noodles or dried egg noodles. If using dried noodles, you may need to add a bit more broth as they absorb more liquid.
- Broth Consistency: The 6-8 cup range is your guideline. For a thicker, more gravy like dish, start with 6 cups. For a brothier, soup like consistency perfect for sopping up with bread, use the full 8 cups or even a little more.
- Timing Flexibility: While the 8+8+1 hour method yields the most tender results, you can adapt. For a same day meal, cook the beef with the initial sauce on LOW for 8-10 hours until shreddable, then add broth and noodles and cook on HIGH for the final hour.
My Top Tips for Success
- Patience is Key: The long, slow cook is what makes the beef impossibly tender. Rushing it on a higher heat won’t deliver the same fall apart texture.
- Don’t Skip the Second Cook: The 8 hour simmer after shredding might seem long, but it’s crucial for developing a rich, cohesive flavor throughout the dish. If you’re short on time, even a 4 hour second cook will help.
- Broth is Better than Water: For the deepest, most savory flavor, always use beef broth for the additional liquid, not water. A good quality, low sodium broth gives you control over the final saltiness.
- The Noodle Rule: Add frozen noodles directly from the freezer. There’s no need to thaw, and cooking them for the full hour on HIGH ensures they are perfectly tender and have soaked up the delicious sauce.
Storing, Freezing & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: This dish freezes exceptionally well! Cool completely and freeze in airtight containers or heavy duty freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop over medium low heat or in the microwave, stirring occasionally. You may need to add a splash of beef broth or water when reheating to loosen the sauce, as the noodles will continue to absorb liquid.
Ingredient Substitutions & Variations
Dietary Swaps:
- Gluten Free: Use a gluten free cream soup (like Pacific Foods brand) and a gluten free beefy onion soup mix. Ensure your broth is certified gluten free. Substitute the egg noodles with your favorite gluten free pasta, adding them in the final 30 minutes of cooking to avoid mushiness.
- Dairy Free: The recipe is naturally dairy free as written (check your cream soup label to confirm, as some brands contain milk solids).
Common Substitutes:
- Beef Roast: A pork shoulder (Boston butt) roast works wonderfully for a different, but equally delicious, take.
- Cream Soup: Don’t have cream of celery or mushroom? Cream of golden mushroom soup adds an even deeper flavor. In a pinch, you can make a quick substitute by whisking 1 cup of broth with ⅓ cup of sour cream or Greek yogurt and 2 tablespoons of flour, though the texture may be slightly different.
- Fresh Vegetables: Feel free to add hearty veggies! Chopped carrots, celery, or peas stirred in with the noodles in the final hour are a fantastic addition.
What to Serve with Slow Cooker Beef and Noodles
This dish is a complete, satisfying meal in a bowl! If you’d like to round it out:
- Side Dish Pairings: A simple side salad with a bright vinaigrette cuts through the richness perfectly. A loaf of warm, crusty bread or buttery dinner rolls are non negotiable for mopping up every last drop of sauce. For a vegetable side, try garlicky sautéed green beans or roasted Brussels sprouts.
- Drink Pairing: A medium bodied red wine like a Merlot or a Malbec stands up nicely to the savory beef. For a non alcoholic option, a sparkling apple cider or a rich, dark iced tea are wonderful choices.
Frequently Asked Questions
Can I cook this on HIGH to save time?
You can, but the texture won’t be the same. For truly shreddable beef, LOW and slow is the way to go. If you must, cook the initial beef phase on HIGH for 4-5 hours until shreddable, then add broth and cook on HIGH for another 2-3 hours before adding noodles.
What’s the best cut of beef to use?
A well marbled chuck roast is the gold standard for slow cooking. Its fat and connective tissue melt during the long cook, creating incredibly flavorful and tender meat. Bottom round or rump roast are also good, leaner options.
My sauce is too thin after adding the noodles. What can I do?
If you prefer a thicker gravy, create a cornstarch slurry. Mix 2 tablespoons of cornstarch with ¼ cup of cold water until smooth. Stir this into the simmering beef and noodles in the final 15 minutes of cooking. The sauce will thicken as it heats.
Can I add vegetables to this?
Absolutely! As noted in the comments of the original recipe, many readers love adding a bag of frozen mixed vegetables when they add the noodles. Diced onions or sliced mushrooms sautéed before adding to the slow cooker would also be delicious.
Slow Cooker Beef and Noodles
Ingredients
- 2 - 3 pounds beef roast
- 1 can 14 oz. reduced sodium beef broth
- 1 envelope beefy onion soup mix from a 2.2 oz. box
- 1 can 10.5 oz. cream of celery or mushroom soup, undiluted
- 3 - 4 cloves garlic minced
- 6 - 8 cups beef broth or water more if desired
- 1 package 24 oz. frozen home style egg noodles
- Salt and black pepper to taste
Instructions
- In a large bowl, combine the 14 oz. can of beef broth, soup mix, cream soup, and minced garlic.
- Place roast in a 5 quart or larger slow cooker. Pour the soup mixture over the top.
- Cover and cook on LOW for 8 hours, or until beef shreds easily.
- Shred the beef in the pot. Add 6-8 cups of additional broth or water. Cover and cook on LOW for another 8 hours.
- One hour before serving, stir in frozen noodles and season with salt and pepper. Cover and cook on HIGH for 1 hour, or until noodles are tender.
- Stir and serve.
Notes
- For a thicker dish, use less broth. For a soupier consistency, use more.
- Homemade or dried egg noodles can be used; you may need extra broth for dried noodles.
- Leftovers freeze beautifully for up to 3 months.
