Slow-Cooked Beef with Noodles
Slow Cooker Beef and Noodles is classic comfort food — tender, slow-cooked beef layered over silky egg noodles in a rich, savory sauce. Hearty, flavorful, and perfect for cozy family dinners or gatherings.
Ingredients
- 2–3 pounds Chuck roast
- 1 Onion, chopped
- 2 cups Beef broth (or water)
- 1 tablespoon Italian seasoning
- 1 pound Egg noodles
- 2 teaspoons Worcestershire sauce
- 2 Garlic cloves
- 1 cup Mushrooms, sliced (optional)
- Salt & pepper, to taste
- ½ cup Heavy cream (or cornstarch + water)
Instructions:
- Brown the beef: Heat oil in a skillet over medium-high heat. Brown the chuck roast on all sides, then transfer it to the slow cooker.
- Layer flavors: Add chopped onion, garlic, Italian seasoning, and mushrooms (if using) on top of the beef.
- Create the base: Mix beef broth and Worcestershire sauce, then pour over the meat and vegetables.
- Season: Add salt and pepper to taste.
- Slow cook: Cover and cook on low for 6–8 hours (or 4 hours on high) until beef is tender and easy to shred.
- Prepare noodles: About 30 minutes before serving, cook egg noodles according to package directions and drain.
- Add creaminess: Stir in heavy cream (or cornstarch mixture) during the last 15 minutes of cooking.
- Shred & serve: Shred the beef with two forks and serve over the noodles.
- Final touch: Taste and adjust seasoning if needed.
