Slow Cooker Beef and Noodles

Slow Cooker Beef & Noodles
Tender, fall-apart beef in a rich savory gravy with soft egg noodles — pure comfort food!
🛒 Ingredients
2 lbs beef chuck roast (cut into large chunks)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon olive oil (optional, for searing)
1 small onion, diced
3 cloves garlic, minced
3 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried parsley
12 oz egg noodles
1 tablespoon cornstarch (optional, for thickening)
2 tablespoons cold water (if using cornstarch)
👩‍🍳 Instructions
1️⃣ (Optional) Sear the Beef
Season beef with salt, pepper, garlic powder, and onion powder.
Heat olive oil in a skillet over medium-high heat.
Sear beef 2–3 minutes per side for extra flavor.
(You can skip this step if short on time.)
2️⃣ Slow Cook
Place beef in slow cooker.
Add onion, garlic, beef broth, Worcestershire sauce, thyme, and parsley.
Cover and cook:
Low: 7–8 hours
High: 4–5 hours
Beef should be fork-tender and shred easily.
3️⃣ Shred & Thicken
Shred beef directly in the slow cooker.
If you want thicker gravy:
Mix cornstarch with cold water.
Stir into slow cooker.
Cook 15–20 minutes more until thickened.
4️⃣ Cook the Noodles
Option 1 (Best texture):
Cook egg noodles separately according to package directions.
Drain and stir into slow cooker before serving.
Option 2 (One-Pot):
Add dry noodles directly to slow cooker during last 30–40 minutes.
Add extra 1 cup broth if needed.
🍽 Serve With
Mashed potatoes
Steamed green beans
Fresh bread