I’ve made this slow cooker beef and noodles dozens of times when I needed something comforting, hands-off, and endlessly forgiving. Tender chunks of chuck braised in savory broth and mushroom soup, then tossed with egg noodles — it’s the kind of meal that feels homey enough for a weeknight and generous enough for a potluck.

Why you’ll love this dish

This recipe hits a lot of sweet spots: it’s budget-friendly, kid-approved, and mostly hands-off once it’s in the slow cooker. The combination of onion soup mix and cream of mushroom gives deep savory flavor without a long ingredient list. Plus, using chuck or stew beef means you get fork-tender meat with minimal fuss.

“Perfect for busy nights — the beef falls apart, noodles soak up the sauce, and everyone asks for seconds.” — a quick family-approved review

Reasons to make it:

Low effort: prep in 15–20 minutes, then let the cooker do the work.
Economical: chuck roast or stew meat stretches into a comforting main.
Reliable comfort food: creamy, savory, and familiar — great for picky eaters.
Flexible: easy to tweak for thickness, seasoning, or dietary needs.

Step-by-step overview

A quick roadmap so you know what to expect before you start:

Trim and cube the beef (optional: sear for more flavor).
Layer beef, onion soup mix, and cream of mushroom in the slow cooker; add beef broth and garlic powder.
Cook low and slow until the beef shreds easily.
Shred the meat in the pot and thicken the sauce if it’s thin.
Cook egg noodles separately to al dente and stir into the beef just before serving.

What you’ll need

2 lbs chuck roast or stew beef, cut into 1–1½ in cubes (trim excess fat).
1 packet onion soup mix (or 3 tbsp dry onion soup blend).
1 can cream of mushroom soup (10.5 oz). Substitute: cream of celery or cream of chicken if you prefer.
3 cups beef broth (use low-sodium if you want more control over salt).
1 tsp garlic powder (or 2 cloves fresh garlic, minced).
Salt & pepper to taste.
12 oz egg noodles (regular or wide noodles). Substitute: gluten-free pasta or spiralized squash for low-carb.
Fresh parsley, chopped (optional garnish).

Notes:

If you don’t have egg noodles, pappardelle or wide ribbon pasta work similarly.
For lower sodium, use unsalted broth and a reduced-sodium soup, and taste before adding salt.

Step-by-step instructions

Prep the beef: Trim large pieces of fat and cut the roast into even 1–1½ inch cubes. Pat dry. Season lightly with salt and pepper.
(Optional) Sear for flavor: Heat 1–2 tbsp oil in a skillet over medium-high. Brown beef 2 minutes per side in batches. Transfer browned pieces to the slow cooker. Searing adds a deeper, more caramelized flavor but isn’t required.
Layer in the cooker: Place beef in the slow cooker. Sprinkle the onion soup mix evenly over the meat. Dollop the cream of mushroom soup in spoonfuls. Pour the beef broth around (not directly on top) and sprinkle garlic powder over everything. Do not stir — the layers will meld as they cook.
Slow cook: Cover and cook on LOW for 7–8 hours or on HIGH for 4–5 hours. The beef is ready when it shreds easily with two forks.
Shred the beef: Use two forks or meat claws to shred right in the pot. Stir to combine with the sauce. Taste and adjust salt and pepper.
Thicken if needed: If the sauce is thinner than you like, make a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water). Stir the slurry into the pot and cook on HIGH for 10–15 minutes until the sauce thickens. Alternatively, mix a couple tablespoons of instant mashed potato flakes for thickening in a pinch.
Cook the noodles: While the sauce thickens, boil egg noodles in salted water until just al dente (they’ll finish cooking in the sauce). Drain.
Combine and serve: Fold the hot noodles into the shredded beef and sauce. Garnish with chopped parsley and serve immediately.

Best ways to enjoy it

Serve in wide shallow bowls so the noodles and beef spread out and cool slightly for easy eating.
Classic sides: a crisp green salad, roasted green beans, or buttered peas.
Bread: warm dinner rolls or crusty bread to mop up the sauce.
For a richer meal: top with a dollop of sour cream or a sprinkle of grated Parmesan.
Pairing: a medium-bodied red wine (Merlot or Zinfandel) or a malty amber beer complements the beefy flavors.

Storage and reheating tips

Refrigerator: Cool to room temperature, then store in an airtight container for up to 3–4 days.
Freezer: Freeze in portioned airtight containers for up to 3 months. Leave a little space for expansion. Thaw overnight in the refrigerator before reheating.
Reheating on the stovetop: Gently warm in a saucepan over medium-low heat with a splash of beef broth or water to loosen the sauce. Stir often to prevent sticking.
Reheating in the microwave: Use a microwave-safe dish, cover, and heat in 60–90 second bursts, stirring between intervals until evenly warm.
Food safety: Reheat to an internal temperature of 165°F (74°C) before serving. Do not leave perishable food out more than two hours.

Pro chef tips

Cut meat into uniform cubes so it cooks evenly.
Don’t skip searing if you have time — those browned bits add depth.
Avoid stirring the cooker at the start; leaving layers intact helps concentrate flavors.
Cook noodles separately. If you add dry noodles to the slow cooker, they can become gummy and overcooked.
If thickening with cornstarch, mix it cold first; adding straight cornstarch will clump.
Taste and adjust salt at the end, especially if you used salted broth or onion soup mix.

Creative twists

Mushroom-forward: Add a cup of sliced cremini or baby bella mushrooms at the start for extra earthiness.
Veg-forward: Add carrots and diced celery at the beginning for extra veggies and flavor.
Creamier: Stir in ½ cup sour cream or cream cheese at the end for a silkier sauce.
Gluten-free: Use gluten-free cream soup (or homemade gluten-free béchamel) and GF noodles. Thicken with arrowroot instead of cornstarch.
Crock-Pot to Instant Pot: Brown the beef on Sauté, then pressure cook for about 35–40 minutes with natural release for a faster option.

Helpful answers

Q: Can I use stew meat instead of chuck roast?
A: Yes. Stew meat works fine. Chuck roast gives slightly better texture when shredded, but stew meat is a great shortcut and will become tender during the long cook.

Q: Can I cook the noodles directly in the slow cooker?
A: I don’t recommend it. Dry noodles will absorb too much liquid and turn mushy. Cook them separately al dente and fold them into the sauce at the end.

Q: My sauce is too thin — how thick should it be?
A: Aim for a sauce that lightly coats the back of a spoon. If it’s too thin, use the cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and simmer on HIGH for 10–15 minutes. Repeat if needed, adding a little at a time.

Q: Can I double the recipe?
A: Yes, you can double it, but make sure your slow cooker is not more than two-thirds full to allow proper heat circulation.

Q: How do I reheat leftovers without overcooking the noodles?
A: Add a splash of broth and reheat gently on the stovetop while stirring. If the noodles have already absorbed too much sauce, you can briefly reheat just the beef and sauce and add freshly cooked noodles.

Conclusion

If you like classic comfort food that’s easy to prepare and feeds a crowd, this slow cooker beef and noodles recipe will become a weeknight favorite. For more slow-cooker takes and step-by-step photos, check this Crock Pot Beef and Noodles – The Country Cook and this variation with tips and tweaks at Slow Cooker Beef and Noodles – Love Bakes Good Cakes.