Slow Cooker Beef and Noodles

Tender chunks of slow-cooked beef and hearty egg noodles come together in a rich, savory gravy in this easy Slow Cooker Beef and Noodles recipe. It is the ultimate cozy comfort food — minimal prep, big flavor, and a simple finish the whole family will love.

Ingredients

• 3 lbs beef chuck roast
• 12 oz egg noodles
• 4 cups beef broth
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons cornstarch
• 2 tablespoons butter

Instructions

1. Season and sear the beef: Cut the chuck roast into large chunks and season generously with salt, black pepper, and Italian seasoning. Melt the butter in a large skillet over medium-high heat and sear the beef 3–4 minutes per side until deeply browned. Transfer to the slow cooker.
2. Slow cook until tender: Add the diced onion, minced garlic, beef broth, Worcestershire sauce, and soy sauce to the slow cooker. Cover and cook on LOW for 7–8 hours (or HIGH for 4–5 hours), until the beef is fall-apart tender.
3. Shred the beef: Transfer the beef to a cutting board and shred it with two forks. Stir the cornstarch with 2 tablespoons of cold water, whisk it into the cooking liquid, and cook 10–15 minutes more on HIGH until the gravy thickens slightly.
4. Cook the egg noodles: Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles according to the package directions until just tender. Drain well.
5. Combine and serve: Return the shredded beef to the slow cooker and stir in the drained egg noodles until everything is coated in the savory gravy. Taste and adjust the salt and pepper, then serve hot.