If there’s one recipe that screams cozy nights and full bellies, it’s Slow Cooker Beef and Noodles. This dish is hearty, easy to make, and perfect for those busy days when you want dinner waiting for you instead of the other way around. Growing up in Texas, I can still remember my grandma simmering beef until it was so tender it practically melted on your fork. Now, thanks to the slow cooker, you can recreate that same magic without babysitting a pot all day.
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Why You’ll Love This Slow Cooker Beef and Noodles
- It’s a one-pot wonder—less cleanup means more time for you.
- Hearty enough to feed a crowd, yet comforting enough for a quiet family dinner.
- Perfect for busy moms, working professionals, or anyone who needs a hands-off meal.
- The rich, savory broth clings to every noodle, making this dish a stick-to-your-ribs kind of comfort food.
What Does Slow Cooker Beef and Noodles Taste Like?
Think of the warmest hug you’ve ever had—that’s the taste. The beef cooks low and slow, absorbing every bit of flavor from the onion soup mix, garlic, and broth. When you add in those egg noodles at the end, they soak up the juices and turn the whole dish into a creamy, savory masterpiece.
Ingredients You’ll Need for Slow Cooker Beef and Noodles
One of the best parts about Slow Cooker Beef and Noodles is how simple the ingredient list really is. No fancy shopping trips, no “where do I even find that?” moments. Just real, everyday staples that come together to create something comforting and memorable. Here’s a closer look at what you’ll need—and why each ingredient matters.
- Beef Roast (2–3 pounds): A chuck roast is my go-to because it becomes fall-apart tender after hours in the slow cooker. The marbling in this cut gives your noodles the rich, beefy flavor you crave.
- Beef Broth (14 oz. can, reduced sodium): This forms the base of your dish. Using reduced sodium lets you control the saltiness, especially since we’re adding a soup mix later. If you’ve got homemade broth in the freezer, even better!
- Beefy Onion Soup Mix (one envelope): That little packet of magic adds depth, savory notes, and makes the kitchen smell like you’ve been cooking all day.
- Cream of Mushroom or Cream of Celery Soup (10.5–10.75 oz. can): A pantry classic! This thickens the broth slightly and adds creaminess without any extra effort. Personally, I love the earthy flavor mushroom soup brings.
- Fresh Garlic (3–4 cloves, minced): Nothing beats the flavor of fresh garlic. It cuts through the richness and balances the dish.
- Extra Beef Broth or Water (6–8 cups, more if needed): This keeps the beef juicy as it cooks and gives the noodles something to soak up later. Don’t be shy about adding more if your slow cooker runs hot.
- Frozen Home-Style Egg Noodles (24 oz. package): The star of the show! Frozen egg noodles hold their texture beautifully during that last hour of cooking. If you can’t find frozen, dried egg noodles or even homemade noodles will work with a bit of extra broth.
- Salt and Black Pepper, to taste: Finish with these to adjust the seasoning once everything is cooked.
Tip from my kitchen: If you love noodle-based slow cooker dinners, you might also want to check out my Good Gravy Crock Pot Chicken and Noodles. It’s like a cousin to this dish—just as comforting, but with tender chicken and a creamy gravy twist.
How to Make Slow Cooker Beef and Noodles (Step by Step)
Making Slow Cooker Beef and Noodles isn’t just about cooking—it’s about letting time do the heavy lifting while you go about your day. Whether you’re juggling work, chasing kids, or just want to come home to the smell of comfort food, this recipe is here for you. Here’s the step-by-step breakdown:
Step 1: Mix the Flavor Base
In a medium mixing bowl, whisk together:
- 1 can of reduced-sodium beef broth
- 1 envelope of beefy onion soup mix
- 1 can of cream of mushroom (or celery) soup
- 3–4 cloves of freshly minced garlic
This mixture is your flavor bomb—it’s what gives the roast its rich, savory kick while it cooks low and slow.
Step 2: Set Up the Roast
Place your 2–3 pound beef roast right into the bottom of your slow cooker. Don’t worry about trimming too much fat; that marbling melts down and flavors the broth beautifully. Pour your soup mixture over the top, making sure the roast is nestled in nicely.
Step 3: Cook It Low and Slow
Cover the slow cooker and set it to LOW for 8 hours (or overnight). This is where the magic happens. The beef gently breaks down until it’s fork-tender. If you peek in and see it bubbling away, don’t panic—that’s exactly what you want.
Step 4: Shred and Add More Broth
After 8 hours, lift the lid and grab two forks. The beef should shred with almost no effort. Break it apart into bite-sized chunks and stir. Now, add 6–8 cups of beef broth or water. This step gives you plenty of liquid for the noodles to soak up later. Cover it back up and continue cooking on LOW for another 8 hours.
Step 5: Noodle Time
About one hour before serving, stir in the 24-ounce package of frozen home-style egg noodles. Season with a little salt and black pepper at this stage. Switch the setting to HIGH and cook for one final hour. The noodles will absorb that flavorful broth, plump up, and turn the dish into something thick, hearty, and oh-so comforting.
Step 6: Taste and Serve
Give it one last stir, check the seasoning, and adjust with salt and pepper if needed. Then ladle into bowls and serve warm. Trust me, one bite and everyone at the table will understand why this is one of my go-to comfort meals.
Pro tip: If you enjoy noodle-based comfort dishes, you might also fall in love with my Crockpot Marry Me Chicken. It has that same cozy, indulgent feel but with a creamy chicken twist that pairs perfectly with pasta.
Tips and Tricks for Perfect Slow Cooker Beef and Noodles
- Go homemade. If you’ve got time, homemade broth adds even more richness.
- Don’t skimp on noodles. Frozen egg noodles hold up best, but dried noodles will work with extra broth.
- Make it ahead. This dish reheats beautifully—just add a splash of broth before warming.
- Want veggies? Toss in peas, carrots, or mushrooms during the last hour for a complete meal.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm on the stovetop over medium heat, adding extra broth if it’s too thick.
FAQs
Can I use a different cut of beef?
Yes! Chuck roast is ideal, but brisket or round roast will also work.
Do I have to use cream soup?
Nope! You can make your own white sauce or use cream of chicken if that’s what you have.
Can I cook this on HIGH the whole time?
I don’t recommend it. Low and slow is what makes the beef so tender.
Conclusion
There’s just something special about Slow Cooker Beef and Noodles—it’s simple, hearty, and guaranteed to make your kitchen smell like home. Whether you’re feeding a hungry family or just want leftovers to get you through the week, this recipe is pure comfort in a bowl. Give it a try, and let me know how it turns out—I love hearing from you!
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The Best Slow Cooker Beef and Noodles: The Ultimate Comfort Dinner
- Total Time: 17 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Hearty and comforting, this Slow Cooker Beef and Noodles recipe is a stick-to-your-ribs meal that’s easy to prepare and perfect for busy days.
Ingredients
2–3 pounds beef roast
1 can reduced-sodium beef broth (14 oz)
1 envelope beefy onion soup mix (from a 2.2 oz box)
1 can cream of celery or mushroom soup (10.5–10.75 oz), undiluted
3–4 cloves garlic, minced
6–8 cups beef broth or water, more if desired
1 package frozen home-style egg noodles (24 oz)
Salt and pepper, to taste
Instructions
1. In a large bowl, combine the beef broth, beefy onion soup mix, cream of mushroom soup, and garlic cloves. Set aside.
2. Place the roast in a 5-quart (or larger) slow cooker. Add the soup mixture. Cover and cook for 8 hours or overnight on LOW, or until the beef shreds easily.
3. In the morning, break the beef apart and add 6–8 cups of beef broth or water. Cover and continue to cook an additional 8 hours on LOW.
4. An hour before serving, add egg noodles, salt, and pepper. Cover and cook for an additional hour on HIGH or until noodles are tender.
Notes
Homemade noodles or dried egg noodles can be used in place of frozen noodles, though you may need extra broth if using dried.
This recipe is great for feeding a crowd or for leftovers the next day.
Add a splash of Worcestershire sauce or a bay leaf for added depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 17 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 472
- Sugar: 2g
- Sodium: 1178mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 123mg
Keywords: slow cooker, beef and noodles, comfort food, crock pot dinner
