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Slow-Cooked Beef and Noodles

A comforting one-pot slow cooker meal featuring tender shredded chuck, savory broth, carrots, celery, and egg noodles, perfect for busy weeknights and family gatherings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef chuck roast Trim excess fat if you like.
  • 1 cup 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
  • 1 tablespoon Worcestershire sauce
  • to taste Salt and pepper Adjust to preference.
  • Fresh parsley, for garnish

Method
 

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

Notes

For deeper flavor, pat the roast dry and sear it for 3–4 minutes per side before slow cooking. Use low-sodium broth if reducing the sauce. If meal prepping for a crowd, cook extra roast and adjust broth and noodles accordingly.