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Slow Cooker Beef and Noodles

Tender beef is rubbed with your favorite seasoning blend, browned over the stove, then slow-cooked along with soft egg noodles in this cozy midwestern classic! Whether it's a hectic weeknight or a lazy Sunday, it's a great time to treat yourself to Crock Pot Beef and Noodles.

Prep Time
15 mins
Cook Time
9 hrs
Total Time
9 hrs 15 mins
Servings: 6
Calories: 866 kcal
Course: Dinner
Cuisine: American

Ingredients

For the Beef
  • 2-2 1/2 pounds chuck roast
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 Tablespoon your favorite beef or steak seasoning
  • 2 Tablespoons olive oil
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 4 cups beef broth
  • chopped fresh parsley for garnish
For the Noodles
  • 2 large eggs room temperature
  • 2 Tablespoons milk
  • 2 teaspoons olive oil
  • 1 teaspoon salt
  • 2 cups all-purpose flour plus more for dusting

Instructions

    Cup of Yum
  1. Season meat on all sides with salt, pepper, and your favorite beef or steak seasoning.
  2. Heat oil in a large skillet over high heat until shimmering. Place meat in the pan to sear for 2 minutes on each side, turning carefully with tongs. Transfer the seared roast to the slow cooker.
  3. Add onion, garlic, and beef broth to the slow cooker, then cover with lid and cook on LOW for 8 hours or on HIGH for 4 hours until meat is tender.
  4. Meanwhile, make noodles by whisking the eggs, milk, oil, and salt together in a medium bowl. Add 1 cup of flour, stirring it into the liquids with a fork. Continue to add remaining flour 1/4 cup at a time until the dough comes together in a slightly sticky ball. It might not take all of the flour.
  5. Turn the noodle dough onto a lightly floured surface and knead by hand for 3-4 minutes until no longer sticky. Let rest for 10 minutes, then roll out very thin using a rolling pin. Cut into thin strips. The noodles can be made in advance and refrigerated for up to 4 days or placed in a ziploc bag and frozen for up to 3 months.
  6. Once the beef is tender, remove it from the slow cooker and shred the meat using two forks, discarding any large pieces of fat. Return the meat to the slow cooker, then add the noodles a handful at a time, stirring gently so the noodles don't stick together.
  7. Increase the heat to HIGH, then cover and cook another 30-45 minutes until the noodles are cooked through. Serve hot either by itself in a bowl or poured over mashed potatoes. Garnish with chopped fresh parsley, if desired.

Notes

  • To Store & Reheat: Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat individual servings in the microwave for 60-90 seconds. Reheat larger portions over a low-heat stove until hot throughout.
  • To Freeze: Place cooled leftovers into a freezer-safe container and freeze for up to 3 months, leaving at least an inch of space in the container so the liquid can expand. Thaw out frozen beef and noodles in the fridge before reheating.

Nutrition Information

Calories 866kcal (43%) Carbohydrates 35g (12%) Protein 74g (148%) Fat 48g (74%) Saturated Fat 19g (95%) Polyunsaturated Fat 4g Monounsaturated Fat 25g Trans Fat 2g Cholesterol 297mg (99%) Sodium 1674mg (70%) Potassium 1328mg (38%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 161IU (3%) Vitamin C 2mg (2%) Calcium 103mg (10%) Iron 10mg (56%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 866

% Daily Value*

Calories 866kcal 43%
Carbohydrates 35g 12%
Protein 74g 148%
Fat 48g 74%
Saturated Fat 19g 95%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 25g 125%
Trans Fat 2g 100%
Cholesterol 297mg 99%
Sodium 1674mg 70%
Potassium 1328mg 28%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 161IU 3%
Vitamin C 2mg 2%
Calcium 103mg 10%
Iron 10mg 56%

* Percent Daily Values are based on a 2,000 calorie diet.