Slow Cooker Beef and Noodles

There’s something incredibly comforting about a slow-cooked meal that fills the house with warm, savory aromas and tastes like home in every bite. This Slow Cooker Beef and Noodles recipe is one of those meals—rich, hearty, and perfect for days when you want dinner to practically cook itself.

Whether it’s a busy weekday or a lazy Sunday, I love having a recipe in my back pocket that doesn’t require constant attention but still delivers big on flavor. And this dish? It’s all about that fork-tender beef, buttery noodles, and a savory broth that tastes like it simmered all day (because it did!). The best part is that the hands-on time is minimal, and you’re rewarded with a meal that feels like a warm hug in a bowl.

I remember the first time I made this—I was looking for something that felt nostalgic and filling, but without the all-day kitchen commitment. The results were so good, my family went back for seconds (and thirds). Now it’s a regular in our meal rotation, especially when cooler weather hits or I need something comforting on the table without a lot of fuss.

This recipe takes humble ingredients and transforms them into something special. So let’s jump right in and get this cozy dinner going!

this recipe

Ingredients You’ll Need

• 2 pounds beef chuck roast, cut into 2-inch cubes

• 1 tablespoon olive oil

• Salt and freshly ground black pepper

• 1 large onion, diced

• 3 garlic cloves, minced

• 4 cups beef broth

• 2 tablespoons tomato paste

• 1 tablespoon Worcestershire sauce

• 1 teaspoon dried thyme

• 1 bay leaf

• 12 ounces wide egg noodles

• 2 tablespoons unsalted butter

• 2 tablespoons chopped fresh parsley (optional)

STEP 1: Sear the Beef for Flavor

Okay, I know this might feel like an extra step, especially when the slow cooker is supposed to be a “dump and go” situation. But trust me—searing the beef first makes a huge difference. That golden-brown crust on the meat adds depth and richness that you’ll definitely taste later.

Heat your olive oil in a skillet over medium-high heat. While that’s warming up, season your beef cubes generously with salt and pepper. Once the skillet is hot, sear the beef in batches so you don’t overcrowd the pan. You want a nice crust on all sides of each cube. It should take about 2–3 minutes per batch. Then, transfer the browned beef straight into your slow cooker.

STEP 2: Build That Flavor Base

Don’t let those tasty browned bits go to waste! After you’ve finished searing the beef, toss your diced onions and minced garlic into the same skillet. Let them cook just for a couple of minutes until they’re softened and fragrant. Scrape up any browned bits from the pan—this adds so much savory goodness to the final dish.

Then pour the onion and garlic mixture straight into the slow cooker over the beef. If you really want to go the extra mile (and you have some on hand), a splash of red wine in the skillet right before you add the onions makes this even richer and more flavorful. Totally optional, but highly recommended.

STEP 3: Let the Slow Cooker Work Its Magic

Now comes the easiest part—just dump everything else in and let it go!

Pour the beef broth over the beef and aromatics. Stir in the tomato paste (this gives the broth that little touch of umami depth), Worcestershire sauce, dried thyme, and add your bay leaf.

Pop the lid on and cook on low for 7–8 hours or high for 4–5 hours, until the beef is melt-in-your-mouth tender and the broth is full of flavor. This is when your house will start smelling absolutely amazing and everyone will keep asking, “When’s dinner ready?”

Welcome back! If your kitchen is already smelling like a dream, you’re not alone. This part of the process is where things get really cozy. The beef has been slow-cooking to perfection, soaking up all that savory broth and melding with the aromatics and seasonings you added earlier. Now it’s time to tie everything together and get this meal on the table.

One of my favorite things about this recipe is how simple it is to finish off. While the slow cooker takes care of the heavy lifting, all you really need to do at this point is boil some noodles and add a little butter magic. So let’s move on to the final steps that turn this into a complete, comforting dish.

STEP 4: Boil the Noodles

About 20 minutes before you’re ready to serve, go ahead and bring a big pot of salted water to a boil. I always say that pasta water should taste like the ocean—it’s the key to perfectly seasoned noodles.

Toss in your 12 ounces of wide egg noodles and cook them according to the package instructions until al dente. Once done, drain the noodles and return them to the same pot. This is where the magic happens: add 2 tablespoons of unsalted butter and gently stir until the noodles are evenly coated. The butter not only adds flavor but also gives the noodles a velvety finish that pairs beautifully with the rich beef and broth.

STEP 5: Final Touches Before Serving

Before serving, remove and discard the bay leaf from the slow cooker. Give the broth a good stir to recombine all the flavors.

Now, here’s where you get to decide how you want to serve everything. You can either:

• Use a slotted spoon to transfer the beef onto a serving platter and spoon the broth and vegetables over the noodles, or

• Toss everything together in a large serving dish for a rustic, one-bowl meal.

Personally, I love serving the noodles on a big platter, spooning the juicy beef right over top, and finishing it all with a ladle or two of that incredible broth. If you’re feeling fancy, sprinkle some freshly chopped parsley on top for a pop of color and brightness.

Tips and Simple Variations

Sometimes, the best recipes come with a few handy tweaks depending on what you have in your pantry or what kind of mood you’re in. Here are a few easy ideas to make this dish your own:

• Deglaze with wine: After searing the beef, try adding a splash (about ¼ cup) of red wine to the skillet before sautéing the onions and garlic. It lifts up all those caramelized bits and adds a rich depth to the finished broth.

• Thicken the sauce: If you prefer a thicker, more gravy-like consistency, make a quick slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water. Stir it into the broth in the last 15 minutes of cooking, and switch your slow cooker to high to let it thicken.

• Lighter option: Swap half the noodles for spiralized zucchini or serve over cauliflower rice for a lower-carb version that still hits all the comfort-food notes.

• Different base: While egg noodles are classic, this beef and broth combo also tastes amazing over mashed potatoes, white rice, or even creamy polenta.

• Leftover magic: Don’t toss those leftovers! They reheat beautifully and make a fantastic second meal. Just store the beef and broth separately from the noodles so the noodles don’t soak up too much liquid.