Slow Cooker Beef & Noodles

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Origin
Inspired by Midwestern American comfort food, this dish is a cozy staple often passed down through generations. It’s like a cross between pot roast and beef stroganoff—simple and satisfying.

Description
Tender shredded beef slow-cooked in a rich, savory gravy and served with egg noodles for the ultimate comfort meal. Minimal prep and maximum flavor!

Ingredients Quantity

  • 2 lbs (900g) beef chuck roast
  • 1 tbsp olive oil (for searing, optional)
  • 1 packet (1 oz) onion soup mix
  • 1 can (10.5 oz) cream of mushroom soup
  • 3 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 12 oz (340g) wide egg noodles
  • Salt to taste

Ingredients Optional

  • 1 onion, sliced
  • 1 cup mushrooms, sliced
  • Fresh parsley for garnish
  • ½ cup sour cream (for a creamy version)
  • Red pepper flakes for a kick

Instruction

  1. (Optional) Sear the beef in olive oil on all sides for extra flavor.
  2. Place beef in the slow cooker. Add soup mix, mushroom soup, beef broth, Worcestershire, garlic powder, pepper, and optional onions or mushrooms.
  3. Cover and cook on low for 8 hours or high for 4–5 hours, until the beef is fork-tender.
  4. Shred beef in the slow cooker using two forks.
  5. Cook egg noodles separately according to package instructions. Drain and stir into the beef mixture.
  6. Taste and adjust seasoning. Garnish with parsley or a spoon of sour cream if desired.

Tips of Success
Searing the beef adds depth of flavor but can be skipped for convenience.
Cook noodles separately to avoid them getting mushy.
For a thicker sauce, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) in the last 30 minutes.

Recommendation
Serve with crusty bread or over mashed potatoes.
Add a side salad or steamed green beans for a complete meal.
Freezes well—great for meal prep!

Nutrition (per serving, approx. 6 servings)
Calories: ~480
Fat: 22g
Carbohydrates: 32g
Protein: 38g
Sodium: 950mg (varies by broth and soup used)
Fiber: 2g

Want a creamy version with sour cream stirred in or a gluten-free take? Just let me know!

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