Description
A comforting and beginner-friendly slow cooker beef and noodles recipe made with tender chuck roast, savory broth, and egg noodles.
Ingredients
Scale
- 2 lbs beef chuck roast, trimmed and cubed
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 6 cups beef broth
- 8 oz mushrooms, sliced
- 2 teaspoons dried thyme
- 12 oz wide egg noodles
- 2 teaspoons dried parsley
- Additional salt and pepper to taste
Instructions
- Pat the beef dry with paper towels. Mix flour, salt, and pepper in a bowl and coat the beef cubes in the mixture.
- Heat oil in a skillet over medium-high heat. Brown the beef in batches and transfer it to the slow cooker.
- In the same skillet, cook onions until golden (about 5–7 minutes), then add garlic and cook for 1 more minute. Transfer to the slow cooker.
- Add beef broth, mushrooms, and thyme to the slow cooker. Stir to combine, cover, and cook on HIGH for 4 hours.
- Once the beef is tender, add egg noodles and parsley. Reduce to LOW and cook for 30 more minutes, stirring occasionally.
- Season to taste and let rest for 5–10 minutes before serving.
Notes
- Cut your own beef cubes from chuck roast for best texture and flavor.
- Don’t skip browning the beef—it adds significant depth to the dish.
- Keep noodles slightly firm as they will continue to cook while resting.
- Leftovers store well for 3–4 days in the fridge.
- Freeze without noodles for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg