Slow Cooker Beef and Noodles
Tender chuck roast and egg noodles cook in a rich, savory beef broth for a comforting slow cooker dinner. The noodles cook right in the Crock Pot near the end, soaking up the flavorful broth as the sauce thickens.
Servings: 6
Calories: 675kcal
Equipment
Ingredients
For the Beef
- 2½ lbs Beef Chuck Roast boneless
- 1 ½ tsp Natural Ancient Sea Salt
- ½ tsp Black Pepper
- 1 tbsp Olive Oil or Avocado Oil
- 1 medium Yellow Onion thinly sliced, about 1 cup
- 6 cloves Garlic minced
- 1 tbsp Worcestershire sauce
- 1 tbsp Soy Sauce
- 1 tbsp Tomato Paste
- 2 tsp dried thyme
- 1 tsp Dried Parsley
- 2 tsp Smoked Paprika
- 2 cups Beef Broth
To Add Later
- 12 oz Egg Noodles extra-wide, uncooked (dry)
- 1 cup Beef Broth
- ¼ cup Butter
For Serving
- Fresh parsley chopped
- Black Pepper Freshly cracked
- Grated Parmesan
Instructions
Make Tender Beef
- Season the beef: Pat the chuck roast dry. Season it evenly with the salt and black pepper.
- Sear the beef: Heat the olive oil in a cast iron skillet over medium-high heat. Sear the roast for about 2 minutes per side, about 8 minutes total, until well browned. If your slow cooker or multi-cooker has a Sear/Sauté function, you can brown the beef directly in the cooking pot.
- Deglaze the pan: Pour ½ cup of the beef broth into the hot skillet. Scrape up the browned bits from the bottom of the pan. If you seared the beef in a multi-cooker, deglaze the cooking pot the same way.
- Build the broth: Add the deglazing liquid, remaining 1½ cups beef broth, onion, garlic, Worcestershire sauce, soy sauce, tomato paste, thyme, parsley, and paprika to the slow cooker. Stir to combine.
- Slow cook the beef: Add the seared chuck roast and spoon some of the broth over the top. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef pulls apart easily with two forks.
- Shred the beef: Remove the roast and shred it with two forks. Return the beef to the slow cooker and stir it into the broth. Taste and adjust the seasoning if needed.
Add the Noodles & Finish
- Add the noodles: Stir in the dry egg noodles. Add some of the additional beef broth only if needed. The liquid should reach about halfway up the noodles; they do not need to be completely submerged.
- Cook the noodles: Cover and cook on HIGH for 20 minutes, stirring halfway through at 10 minutes.
- Finish and rest: Stir in the butter, turn off the slow cooker, and let the beef and noodles rest for 5 minutes. The noodles will continue cooking in the residual heat while absorbing more broth and thickening the sauce.
- Serve: Top with chopped parsley, freshly cracked black pepper, and Parmesan, if desired.
Notes
- Slice the onion thinly: This helps it soften fully during the long cook.
- Deglaze after searing: Use some of the broth to scrape up the browned bits and add that flavor to the slow cooker.
- Use Sear/Sauté if available: You can brown the beef and deglaze directly in an appliance with this function.
- Check the beef by texture: The chuck roast is ready when it shreds easily with two forks.
- Add extra broth only as needed: The liquid only needs to reach about halfway up the noodles since you’ll stir them during cooking.
- Don’t skip the rest: After 20 minutes, turn off the heat and rest for 5 minutes before serving. The noodles will continue cooking in the hot pot.
Nutrition
Calories: 675kcal | Carbohydrates: 45g | Protein: 47g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 198mg | Sodium: 1481mg | Potassium: 941mg | Fiber: 3g | Sugar: 3g | Vitamin A: 518IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 6mg
