Slow Cooker Beef and Noodles

These Slow Cooker Beef and Noodles have fall-apart chuck roast and tender egg noodles in a rich, savory sauce. The noodles cook right in the slow cooker at the end, soaking up the beefy broth as the sauce thickens around them.

This crockpot beef and noodles recipe is mostly hands-off once the beef starts cooking, which makes it perfect for a cozy dinner when you have time to let the slow cooker do the work. For a simple dinner, serve this with Sautéed Green Beans or Hawaiian Dinner Rolls. You can also try more of my crockpot recipes when you need another hands-off meal.

Why You’ll Love This Recipe

• Tender, fall-apart beef: Chuck roast cooks low and slow until it’s tender enough to shred right into the noodles.
• A rich sauce made from scratch: Beef broth, savory seasonings, butter, and optional Parmesan create plenty of flavor without canned soup or gravy packets.
• The noodles cook right in the slow cooker: There’s no separate pot to boil. The egg noodles cook with the beef at the end and soak up all of the seasoned broth’s flavor.

Ingredients You’ll Need

Grab the exact amounts from the recipe card at the bottom of the post.

For the Beef

• Beef chuck roast: A well-marbled chuck roast works best for tender, shreddable beef.
• Salt and black pepper: For seasoning the roast.
• Olive oil: For searing the beef before slow cooking.
• Onion: I prefer it thinly sliced so it softens into the broth as it cooks.
• Garlic: Adds savory flavor to the cooking liquid.
• Worcestershire sauce and soy sauce: These add depth and extra savory flavor.
• Tomato paste: Adds richness without making the dish taste tomato-heavy.
• Dried thyme, dried parsley, and paprika: A simple seasoning blend for the beef and broth.
• Beef broth: Forms the base of the sauce and gives the noodles plenty of beefy flavor.

To Add Later

• Dry egg noodles: These cook right in the slow cooker with the shredded beef.
• Additional beef broth: Keep a little extra on hand in case the noodles need more liquid.
• Butter: Adds richness and helps finish the sauce.

For Serving

• Fresh parsley: For a little freshness at the end.
• Freshly cracked black pepper: Add as much as you like.
• Grated Parmesan: Optional, but especially good stirred into the hot beef and noodles for a richer sauce.

How to Make Slow Cooker Beef and Noodles

Use the step-by-step photos as a guide, especially when checking the beef and noodles for doneness.

Sear the Beef

Season the chuck roast and sear it for about 2 minutes per side, or about 8 minutes total, until well browned. If your slow cooker or multi-cooker has a Sear/Sauté function, you can do this right in the cooking pot.

Deglaze the Pan

Pour in some of the beef broth and scrape up the browned bits left from searing. Add that flavorful liquid to the slow cooker with the beef.

Build the Broth

Add the thinly sliced onion, garlic, Worcestershire, soy sauce, tomato paste, seasonings, and remaining broth. Add the browned chuck roast and spoon some of the liquid over the top.

Cook Until the Beef Shreds Easily

Slow cook until the roast pulls apart easily with two forks. If the beef still feels firm when you try to shred it, cover it and give it more time.

Shred and Return the Beef

Shred the chuck roast and stir it back into the cooking liquid. Taste the broth and adjust the seasoning before adding the noodles.

Add the Egg Noodles Near the End

Stir in the dry egg noodles. The liquid only needs to come about halfway up the noodles since you’ll stir them while they cook. Add extra broth only if you need it.

Cook, Stir, and Rest

Cook the noodles on HIGH for 20 minutes, stirring halfway through. Stir in the butter, turn off the slow cooker, and let everything rest for 5 minutes before serving.

Tips for Tender Beef and Noodles

• Get a real sear on the beef: About 2 minutes per side worked well for me. Let the roast sit long enough to develop a brown crust before turning it.
• Don’t leave the browned bits behind: Deglaze the pan with some of the beef broth and scrape everything into the slow cooker.
• Use your appliance’s Sear/Sauté function: If your slow cooker or multi-cooker has one, you can sear the beef and deglaze in the same cooking pot.
• Be conservative with extra broth: Add more only when the noodles need it. It’s much easier to loosen the finished sauce than fix beef and noodles that are too soupy.

Cooking Egg Noodles in the Slow Cooker vs. Separately

I prefer cooking the egg noodles directly in the slow cooker. Boiling them separately adds another pot and an extra step that I didn’t find necessary.

Cooking the noodles with the beef also improves the sauce. The noodles absorb the seasoned broth while releasing starch into it, then the butter and optional Parmesan help everything come together around the beef and noodles.

The short rest at the end gives the noodles time to finish cooking from the heat already in the pot while the sauce continues to thicken.

What to Serve With Slow Cooker Beef and Noodles

This is already a hearty dinner, so I usually keep the sides simple.

Serve it with Sautéed Green Beans, Sautéed Asparagus, or Air Fryer Broccoli when you want something green alongside the beef and noodles.

For a more classic comfort-food dinner, try Glazed Carrots with Maple Syrup. Hawaiian Dinner Rolls are also good for scooping up the extra sauce.

You can browse my Easy Beef Recipes when you’re looking for another hearty beef dinner.

Slow Cooker Beef and Noodles FAQs

Storage & Reheating

• Store: Keep leftover beef and noodles in an airtight container in the refrigerator for 3 to 4 days. The noodles will continue absorbing some of the sauce, so the dish will be thicker the next day.
• Freeze: Freeze the cooled beef and noodles in an airtight, freezer-safe container. The noodles may be a little softer after thawing, but the finished dish freezes well.
• Reheat: Thaw frozen leftovers in the refrigerator overnight, then reheat gently on the stovetop or in the microwave. Add a splash of beef broth as needed to loosen the sauce and bring back some moisture.