Slow Cooker Beef and Noodles
Cozy up with this hearty and comforting Slow Cooker Beef and Noodles recipe! Tender, melt-in-your-mouth beef chuck roast is slow-cooked to perfection in a rich, savory broth infused with garlic, onion, and aromatic thyme. Paired with buttery egg noodles and a touch of creamy roux for added thickness, this dish is the ultimate comfort food, perfect for busy weeknights or lazy weekends. With just 20 minutes of prep time, your slow cooker does all the heavy lifting, allowing flavors to deepen over 8 hours of gentle cooking. Garnish with fresh parsley for a pop of color, and serve this dish warm for a family-friendly meal that’s as easy as it is delicious. Keywords: slow cooker beef, beef and noodles recipe, comfort food, easy slow cooker meals, hearty family dinners.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 4 cups Beef broth
- 1 large Onion
- 4 cloves Garlic cloves
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 12 ounces Egg noodles
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Pat the chuck roast dry with paper towels and season both sides generously with salt and black pepper.
In a large skillet, heat 1 tablespoon of butter over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Transfer the roast to the slow cooker.
Peel and thinly slice the onion. Mince the garlic cloves. Add the onion, garlic, dried thyme, and beef broth to the slow cooker with the beef.
Cover the slow cooker and cook on low for 8 hours, or until the beef is tender and easily shreds with a fork.
Once the beef is cooked, use two forks to shred it in the slow cooker. Taste the broth and adjust the seasoning with additional salt and pepper if needed.
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions, then drain and set aside.
In a small saucepan, melt the remaining 1 tablespoon of butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. Slowly whisk in 1 cup of the broth from the slow cooker until smooth and slightly thickened.
Stir the roux into the slow cooker to thicken the broth. Add the cooked egg noodles to the slow cooker and gently stir to combine.
Serve warm, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
3916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.2 g | 281% | |
| Saturated Fat | 91.1 g | 456% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 879 mg | 293% | |
| Sodium | 6297 mg | 274% | |
| Total Carbohydrate | 267.9 g | 97% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 14.7 g | ||
| Protein | 222.1 g | 444% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 393 mg | 30% | |
| Iron | 35.6 mg | 198% | |
| Potassium | 3889 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
