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Slow Cooker Beef and Noodles

A hearty comfort food dish that wraps you in a warm hug, perfect for easy cleanup and delightful family meals.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef chuck roast cut into 1-inch pieces Cut into uniform pieces for even cooking.
  • 1 tablespoon olive oil For browning the beef.
  • 1 medium onion, chopped Adds sweetness and flavor.
  • 3 cloves garlic, minced Toasting the garlic enhances its flavor.
  • 4 cups beef broth Use low-sodium for a healthier option.
  • 1 cup carrots, sliced Adds sweetness and color.
  • 1 cup celery, chopped For crunch and flavor.
  • 1 teaspoon dried thyme Enhances the savory profile.
  • 1 teaspoon dried rosemary Adds aromatic flavor.
  • Salt to taste salt Adjust based on preference.
  • Pepper to taste pepper Adjust based on preference.
  • 8 ounces egg noodles Substitute with gluten-free pasta if desired.
  • 2 tablespoons cornstarch Used to thicken the sauce.
  • 2 tablespoons water For mixing with cornstarch.
  • Chopped parsley optional chopped parsley for garnish Adds freshness and color.

Method
 

Preparation and Cooking
  1. In a large skillet, heat the olive oil over medium-high heat.
  2. Add the beef pieces and brown for about 5-7 minutes on all sides. Transfer to the slow cooker.
  3. In the same skillet, toss in the chopped onion and garlic. Sauté for 2-3 minutes until the onion becomes translucent. Add this to the slow cooker.
  4. Pour the beef broth over the beef and onion mixture. Then, add the sliced carrots, chopped celery, thyme, rosemary, salt, and pepper. Stir well.
  5. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is super tender.
  6. About 30 minutes before serving, cook the egg noodles according to the package instructions. Drain and set aside.
  7. In a small bowl, mix cornstarch and water to create a slurry. Stir this into the slow cooker to thicken the sauce and cook for an additional 30 minutes.
  8. Serve the beef mixture over the cooked egg noodles and optionally garnish with chopped parsley.

Notes

For an even easier prep, use leftover roast instead of fresh meat. Mix in mushrooms or peas for added flavor. If you prefer a thicker sauce, let it simmer with the cornstarch slurry a bit longer.