Slow-cooked beef and noodles is the kind of meal that wraps you in a warm hug on a cold day. It's a classic comfort food that transforms an inexpensive cut of beef into a fall-apart tender, savory main course with a rich, velvety gravy. The best part? The slow cooker does most of the work for you, filling your home with an incredible aroma all day long.

The secret to this dish is the low-and-slow cooking process, which breaks down the connective tissue in the beef, making it incredibly tender. The beef then flavors the gravy, which becomes the perfect sauce for the noodles. While some recipes suggest cooking the noodles directly in the slow cooker, it's often best to cook them separately and add them at the end to prevent them from becoming mushy.

This recipe provides a simple, foolproof guide to creating a hearty and satisfying meal that will become a family favorite.

Slow Cooked Beef and Noodles

Yields: 6-8 servings

Prep time: 15 minutes

Cook time: 8-10 hours on LOW, or 4-6 hours on HIGH

Ingredients

  • 2-3 lbs beef chuck roast or stew meat, cut into 1-2 inch cubes

  • 1 large yellow onion, chopped

  • 3 cloves garlic, minced

  • 1 (10.5 oz) can condensed cream of mushroom soup

  • 1 (10.5 oz) can condensed French onion soup

  • 1 cup beef broth

  • 1 teaspoon dried thyme (optional)

  • Salt and black pepper, to taste

  • 1 (16 oz) package wide egg noodles

  • Fresh parsley, for garnish (optional)

Instructions

1. Prepare the Slow Cooker

  1. Place the beef cubes in the bottom of a 6-quart slow cooker.

  2. Add the chopped onion and minced garlic over the beef.

2. Make the Sauce

  1. In a medium bowl, whisk together the cream of mushroom soup, French onion soup, beef broth, dried thyme (if using), salt, and black pepper.

  2. Pour the sauce mixture evenly over the beef and onions in the slow cooker.

3. Slow Cook

  1. Cover the slow cooker with the lid.

  2. Cook on LOW for 8-10 hours or on HIGH for 4-6 hours, or until the beef is incredibly tender and easily pulls apart with a fork.

4. Finish and Serve

  1. About 20-30 minutes before you are ready to serve, cook the egg noodles according to the package directions.

  2. While the noodles are cooking, remove the beef from the slow cooker and shred it using two forks. It should be very tender and easy to shred.

  3. Return the shredded beef to the slow cooker and stir it into the sauce.

  4. Drain the cooked noodles and add them to the slow cooker with the beef and sauce. Gently stir to combine everything.

  5. Serve hot, garnished with fresh parsley if desired.

Tips for Perfection

  • Don't Skip the Right Cut: Chuck roast is the ideal cut for this recipe. It has a good amount of marbling and connective tissue that breaks down beautifully in the slow cooker, resulting in an incredibly tender and flavorful final dish.

  • For a Thicker Gravy: If you find the gravy is too thin at the end of cooking, you can easily thicken it. In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this mixture into the slow cooker, turn the heat to high, and cook for another 15-20 minutes until the gravy has thickened to your liking.

  • Searing for Flavor: While not required, browning the beef cubes in a hot skillet with a little oil before adding them to the slow cooker will add a deeper, richer flavor to the final dish.

  • Serving Suggestions: This dish is great on its own, but it also pairs well with a side of crusty bread for soaking up the delicious gravy.