When you want a warm, hearty meal that practically cooks itself, slow cooker beef and noodles is the perfect comfort food classic. Tender shredded beef slowly simmers in a rich broth before being combined with creamy sauce and soft egg noodles, creating a cozy dish that feels like home in every bite.
This recipe is designed for simplicity and flavor. The slow cooker does most of the work while transforming an affordable cut of beef into something incredibly tender and satisfying. By the time dinner rolls around, all that’s left is adding the noodles and stirring everything together.
One bowl of this classic comfort dish is often enough to make it a family favorite.
Why You’ll Love This Recipe
- Hands-off slow cooker cooking
- Tender, fall-apart beef
- Creamy, comforting sauce
- Simple ingredients with big flavor
- Perfect for busy weeknights
- Classic comfort food everyone loves
Step-by-Step Instructions
Step 1: Prepare the Slow Cooker
Place the beef roast into a 3–4 quart slow cooker.
Pour in the beef broth, then sprinkle the Italian seasoning, salt, and black pepper over the top.
Step 2: Slow Cook the Beef
Cover and cook on LOW for 6–8 hours, or until the beef becomes fork-tender and shreds easily.
Step 3: Shred the Beef
Carefully remove the cooked roast from the slow cooker and transfer it to a cutting board.
Using two forks, shred the beef into bite-sized pieces. Cover loosely with foil and set aside.
Step 4: Prepare the Creamy Sauce
Turn the slow cooker to HIGH.
In a small bowl, whisk together the heavy cream and cornstarch until completely smooth. Pour the mixture into the slow cooker and stir well to combine with the broth.
Step 5: Cook the Noodles
Add the dry egg noodles to the slow cooker, stirring so most noodles are submerged in the liquid.
Cook on HIGH for 15–25 minutes, depending on noodle size. Stir once around the 10-minute mark to help them cook evenly.
Step 6: Combine and Serve
Once the noodles are tender, return the shredded beef to the slow cooker.
Stir everything together until well combined, then serve hot.
Tips for Best Results
- Use chuck roast or blade roast for the most tender beef
- Shred beef while it’s still warm for easier texture
- Stir noodles halfway through cooking to prevent sticking
- Adjust cornstarch if you prefer a thicker sauce
- Keep noodles slightly al dente so they don’t overcook
FAQs
What cut of beef works best for this recipe?
Chuck roast, blade roast, or cross rib roast work best because they become tender during slow cooking.
Can I add vegetables?
Yes. Carrots, celery, mushrooms, or peas can be added at the beginning of the cooking process.
How can I make the sauce thicker?
Increase the cornstarch to 3 tablespoons or add a small cornstarch slurry if needed.
Can I use a different pasta?
Yes. Rotini, penne, or broken lasagna noodles can work, though cooking times may vary.
Can this recipe be frozen?
The beef and sauce freeze well for up to 3 months. Cook fresh noodles when reheating for the best texture.
Easy Slow Cooker Beef and Noodles: The Ultimate Comfort Food Classic
Serves:4-6Prep Time:15 minutesCooking Time:6 hours
Nutrition facts:200 calories20 grams fat
Rating: 5.0/5
Ingredients
- 1 lb beef roast (blade, cross rib, or chuck roast recommended for best tenderness)
- 2 cups low sodium beef broth
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup heavy cream
- 2 tablespoons corn starch
- 3 cups dry egg noodles (wide or medium)
Instructions
Step 1: Prep the Slow Cooker. Place the beef roast into a 3-4 quart slow cooker. Pour in the low sodium beef broth, then sprinkle with Italian seasoning, salt, and black pepper.
Step 2: Slow Cook the Beef. Cover the slow cooker and cook on the LOW setting for 6-8 hours, or until the beef is fork-tender and easily shreddable.
Step 3: Shred the Beef. Carefully remove the cooked beef roast from the slow cooker and transfer it to a cutting board. Using two forks, shred the beef into bite-sized pieces. Cover with foil to keep warm and set aside.
Step 4: Prepare the Sauce and Noodles. Increase the slow cooker setting to HIGH. In a small bowl, whisk together the heavy cream and corn starch until smooth. Pour this mixture into the slow cooker, stirring well to combine with the existing broth.
Step 5: Cook the Noodles. Add the dry egg noodles to the slow cooker, stirring to ensure as many noodles as possible are submerged in the liquid. Cook on HIGH for 15-25 minutes, depending on the size and thickness of your noodles. Stir once after about 10 minutes to check for doneness and promote even cooking.
Step 6: Combine and Serve. Once the noodles are tender, stir the shredded beef back into the slow cooker. Serve hot and enjoy your delicious, comforting meal!
Nutrition
Calories: Approx. 580-650 kcal Protein: Approx. 45-55g Carbs: Approx. 35-45g Fat: Approx. 30-40g
