This Slow Cooker Beef and Noodles recipe offers a comforting, hearty meal that's perfect for busy days. Tender beef chuck roast is browned and slow-cooked with onions, garlic, mushrooms, and thyme, creating a rich, flavorful base. Wide egg noodles are added towards the end, soaking up the savory broth and becoming perfectly tender. The result is a satisfying dish reminiscent of classic Sunday dinners, combining melt-in-your-mouth beef with silky noodles in a savory sauce. Ideal for feeding a family or meal prepping for the week, this recipe is both delicious and convenient.

Ingredients

For the Beef:

• 2 lbs beef chuck roast, trimmed and cubed
  
  

• 1/4 cup all-purpose flour
  
  

• 1 teaspoon salt
  
  

• 1/2 teaspoon black pepper
  
  

• 1/4 cup vegetable oil
  
  

For the Base:

• 1 large yellow onion, chopped
  
  

• 3 cloves garlic, minced
  
  

• 6 cups beef broth
  
  

• 8 oz mushrooms, sliced (optional)
  
  

• 2 teaspoons dried thyme
  
  

• 12 oz wide egg noodles
  
  

• 2 teaspoons dried parsley
  
  

• Additional salt and pepper to taste
  
  

Directions

1. Prep the Beef:
   
   

   • Pat the beef cubes dry with paper towels.
     
     

   • In a bowl, combine flour, salt, and pepper.
     
     

   • Toss the beef cubes in the seasoned flour mixture until evenly coated.
     
     

   • Heat vegetable oil in a large skillet over medium-high heat.
     
     

   • Brown the beef in batches, transferring each batch to the slow cooker.
     
     

2. Build the Base:
   
   

   • In the same skillet, sauté the chopped onion until golden, about 5-7 minutes.
     
     

   • Add the minced garlic and cook for an additional minute.
     
     

   • Transfer the onions and garlic to the slow cooker.
     
     

   • Add the beef broth, sliced mushrooms (if using), and dried thyme to the slow cooker.
     
     

   • Stir to combine all ingredients.
     
     

3. Slow Cook:
   
   

   • Cover and cook on HIGH for 4 hours, or until the beef is very tender.
     
     

4. Finish:
   
   

   • Add the wide egg noodles and dried parsley to the slow cooker.
     
     

   • Reduce the heat to LOW and cook for an additional 30 minutes, or until the noodles are tender.
     
     

   • Season with additional salt and pepper to taste.
     
     

   • Let the dish rest for 5-10 minutes before serving.
     
     

Nutritional Information (per serving)

• Calories: Approximately 450 kcal
  
  

• Protein: 35g
  
  

• Fat: 15g
  
  

  • Saturated Fat: 5g
    
    

• Carbohydrates: 40g
  
  

  • Fiber: 3g
    
    

  • Sugars: 4g
    
    

• Sodium: 800mg
  
  

• Cholesterol: 100mg
  
  

• Calcium: 60mg
  
  

• Iron: 3mg