I make this Slow-Cooked Beef and Noodles when I want something comforting, hands-off, and reliably dinner-table friendly. Tender shredded chuck swims in a savory broth with carrots, celery, and egg noodles — a one-pot slow cooker meal that feels like a hug on a plate. It’s perfect for busy weeknights, chilly weekends, and feeding a crowd without hovering over the stove.

Why you’ll love this dish

This recipe is a classic for a reason: it’s economical, forgiving, and crowd-pleasing. A single chuck roast and pantry staples transform into fork-tender beef after hours in the slow cooker. The egg noodles soak up the broth for a saucy, hearty finish that kids and adults both tend to love. Make it for a busy weeknight, bring it to a potluck, or serve it as a cozy Sunday supper.

“Comfort food made effortless — the beef falls apart, the noodles are silky, and the whole house smells like Sunday dinner.” — a regular at my table

How this recipe comes together

Quick overview so you know what to expect:

Toss the roast, aromatics, vegetables, broth, and Worcestershire in the slow cooker.
Cook low and slow until the beef is tender (about 8 hours).
Shred the meat and return it to the pot.
Stir in egg noodles and cook until tender (about 30 minutes).
Garnish and serve warm.

This sequence keeps things simple: slow-cook the beef to develop flavor and tenderness, then finish with noodles so they don’t overcook.

What you’ll need

2 pounds beef chuck roast (trim excess fat if you like) — an inexpensive, well-marbled cut that shreds nicely.
1 onion, chopped (yellow or sweet)
3 cloves garlic, minced
4 cups beef broth (use low-sodium if you’ll adjust seasoning)
2 cups egg noodles (wide or medium; fresh or dried)
2 carrots, sliced into rounds
2 stalks celery, sliced
Salt and pepper, to taste
1 tablespoon Worcestershire sauce
Fresh parsley, for garnish

Substitutions/notes:

Swap beef chuck for a blade roast or rump roast if needed.
Use gluten-free noodles or brown rice pasta for a gluten-free version (timing may vary).
If you prefer a thicker sauce, you can thicken at the end with a cornstarch slurry.

How to prepare it

Place the chuck roast in the slow cooker. Season lightly with salt and pepper.
Add the chopped onion, minced garlic, sliced carrots, and sliced celery around the roast.
Pour in the beef broth and add the Worcestershire sauce. Give a gentle stir to combine.
Cover and cook on low for about 8 hours, or until the beef is very tender and shreds easily. (Alternatively, cook on high for 4–5 hours.)
Remove the roast to a cutting board. Use two forks to shred the meat into bite-sized pieces. Discard any large pieces of fat.
Return the shredded beef to the slow cooker. Stir to combine with the cooking liquid and vegetables.
Add the egg noodles, distributing them evenly through the broth. Cover and cook for about 30 minutes, or until the noodles are tender. Check once or twice and stir gently to prevent sticking.
Taste and adjust seasoning with salt and pepper. Sprinkle chopped fresh parsley before serving.

Best ways to enjoy it

Serve it straight from the slow cooker into shallow bowls so the noodles and beef are the star.
Pair with a crisp green salad or steamed green beans to balance the richness.
Offer crusty bread or soft dinner rolls to mop up the broth.
For a heartier plate, spoon the mixture over mashed potatoes or buttered egg noodles for double-noodle comfort.
Drinks: a medium-bodied red wine (Merlot, Zinfandel) or a brown ale complements the savory beef.

Storage and reheating tips

Refrigerator: Cool leftovers within two hours, store in airtight containers, and keep for 3–4 days.
Freezing: Freeze in portioned containers for up to 3 months. Leave a little headspace for expansion.
Thawing: Thaw overnight in the refrigerator before reheating.
Reheating: Reheat on the stove over medium-low, stirring occasionally, until steaming and heated through. Reheat in a microwave in covered, vented containers, stirring halfway through. Ensure food reaches 165°F (74°C) before serving.
Safety note: Because noodles absorb liquid, the mixture may thicken as it chills. Add a splash of beef broth or water when reheating to restore the desired consistency.

Helpful cooking tips

For deeper flavor, pat the roast dry and sear it in a hot pan for 3–4 minutes per side before adding to the slow cooker. This step is optional but adds caramelized aroma.
Trim large fat caps, but leave some marbling — that fat renders and keeps the beef moist.
Use low-sodium broth if you’re using store-bought or if you plan to reduce the sauce; you can always finish with more salt.
If making for a crowd, cook extra roast and add more broth — but add extra noodles only toward the end to avoid sogginess.
If your slow cooker runs hot, check the beef an hour early on the first try. Every cooker is different.

Creative twists

Mushroom & thyme: Add sliced mushrooms and a teaspoon of dried thyme for an earthy take.
Tomato braise: Stir in a 14-ounce can of diced tomatoes for a slightly tangy finish.
Asian-style: Substitute soy sauce and add a splash of rice vinegar and a teaspoon of grated ginger. Use egg noodles or lo mein noodles.
Crock-pot gluten-free: Swap egg noodles for gluten-free pasta or use polenta slices for serving.
Slow-cooker gravy: After removing the beef, whisk a cornstarch slurry into the cooking liquid and simmer to make a thicker gravy, then return beef and serve over mashed potatoes.

Common questions

Q: Can I cook this on high instead of low?
A: Yes. Cooking on high typically takes about 4–5 hours until the beef is tender. Check for shreddability earlier to avoid overcooking.

Q: Will the noodles get mushy if left in the slow cooker too long?
A: Egg noodles will continue to absorb liquid and soften if left in the pot. Add them during the last 25–35 minutes of cooking and check texture often. If you expect leftovers, you can cook noodles separately and stir them into portions when serving.

Q: Can I make this ahead and freeze it?
A: Yes. Freeze in meal-sized portions for up to 3 months. Thaw overnight in the fridge and reheat gently. For best texture, consider freezing meat and sauce without the noodles, then cook fresh noodles when reheating.

Q: Do I need to brown the roast first?
A: Browning adds flavor but isn’t required. If you’re short on time, slow cooking alone will still yield tender, tasty meat.

Q: How do I thicken the sauce if it’s too thin?
A: Remove a cup of hot liquid, whisk in 1–2 teaspoons cornstarch until smooth, then return to the pot and simmer until thickened. Alternatively, simmer uncovered for a while or add a small roux.

Conclusion

If you want more inspiration or slightly different takes on slow-cooker beef and noodles, check these trusted recipes for additional techniques and flavor ideas: Crock Pot Beef and Noodles – The Country Cook and Slow Cooker Beef and Noodles – Love Bakes Good Cakes. Both offer useful variations that pair well with the method above.