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Slow Cooker Beef and Noodles is the kind of old-fashioned comfort food that makes dinner feel extra cozy. Tender shredded beef cooks in a rich, savory broth before thick home-style egg noodles are added at the end.
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This beef and noodles crockpot recipe takes very little hands-on work, but the long, slow cooking time gives the beef plenty of time to become incredibly tender and flavorful. You can shorten the cooking time when needed, but I prefer the extended method because the beef gets even more tender and the flavor is just better.
Serve it as a hearty dinner on a chilly evening, Sunday supper, or anytime you’re craving a simple stick-to-your-ribs meal.
Table of Contents
- ❤️ Why You’ll Love This Recipe
- What are beef and noodles?
- Key Ingredients
- Ingredients & Substitutions
- Variations
- Tips for Best Results
- FAQs
- Storage
- Quick Steps
- Make Ahead
- What to serve with Slow Cooker Beef and Noodles
- If You Enjoyed Slow Cooker Beef and Noodles
- 📌 Save This Recipe
- Slow Cooker Beef and Noodles Recipe
- 🍽️ Other Recipes You May Enjoy
❤️ Why You’ll Love This Recipe
- Classic comfort food: Tender beef, savory broth, and thick egg noodles make this a satisfying meal.
- Very little hands-on work: The slow cooker does almost everything for you.
- Fall-apart tender beef: The extended cooking time gives the roast plenty of time to become incredibly tender.
- Easy to adjust: Use less broth for thicker beef and noodles or more if you prefer it brothier.
- Feeds a crowd: One batch makes 10 servings, making it great for a family dinner.
What are beef and noodles?
Beef and noodles is a simple comfort food dish made with tender beef, savory broth, and egg noodles. Depending on how much liquid you use, it can range from thick and hearty to almost soup-like.
This crockpot beef and noodles recipe uses a beef roast that cooks low and slow until it easily pulls apart. Frozen home-style egg noodles are added during the final hour so they cook directly in the flavorful broth.
Key Ingredients
NOTE: This section highlights ingredients used in the recipe. Find the full printable recipe in the recipe card below.
Beef roast: Slow cooking gives the beef plenty of time to become tender enough to easily shred.
Beef broth: Forms the base of the savory cooking liquid. You’ll use some at the beginning and add more after shredding the beef.
Beefy onion soup mix: Adds concentrated beef and onion flavor.
Cream of celery or mushroom soup: Either works and helps give the broth more body and flavor.
Garlic: Adds another savory layer without complicating the recipe.
Frozen home-style egg noodles: Thick noodles make this dish especially hearty and give it that classic homestyle feel.
Salt and pepper: Add to taste once the noodles are in the slow cooker.
Ingredients & Substitutions
NOTE: This section suggests substitutions. Find the full printable recipe in the recipe card below.
- Beef roast: Chuck roast is my first choice for this recipe because the long, slow cooking time gives the connective tissue and marbling plenty of time to break down, leaving you with tender, flavorful beef that shreds easily. A rump roast or bottom round roast can also work, although these cuts are leaner and may not be quite as rich or tender as chuck roast.
- Beef broth: Beef broth adds richness and reinforces the beefy flavor of the dish. You can substitute water for some or all of the broth if needed. If using water, keep in mind that the finished dish may have a slightly less concentrated beef flavor.
- Beefy onion soup mix: This adds both beef and onion flavor to the cooking liquid. Regular onion soup mix can be used if you can’t find beefy onion soup mix, although the finished flavor may be slightly different.
- Cream of celery or mushroom soup: Either cream of celery or cream of mushroom soup works well, so use whichever you prefer or already have on hand. Condensed cream of chicken soup can also work in a pinch, although it will change the flavor slightly. If you prefer a homemade condensed cream soup substitute, you can use that, too!
- Garlic: If you don’t have fresh garlic, you can use garlic powder or jarred minced garlic instead.
- Frozen home-style egg noodles: Homemade egg noodles are a great substitute. You can also use dried egg noodles, but they may cook faster and absorb more broth, so watch the liquid level and noodle texture.
- Salt and pepper: Season the finished dish to taste. You can also add other seasonings to suit your family, such as garlic powder, onion powder, dried thyme, dried parsley, or a little Worcestershire sauce for extra savory flavor. Start lightly since the broth, condensed soup, and soup mix already contain seasoning and sodium.
Variations
- Make it brothier: Use closer to 8 cups of additional broth for a soupier consistency.
- Make it thicker: Start with 6 cups of additional broth and add more only if needed.
- Change the cream soup: Use either cream of celery or cream of mushroom soup, depending on which flavor you prefer.
- Use homemade noodles: Homemade noodles can be used instead of frozen home-style noodles.
- Use dried egg noodles: Dried noodles work too, but you may need to add more broth as they cook.
Tips for Best Results
- Don’t let the 17-hour cook time scare you. The full cook time is my preferred method, but it isn’t required.
- Use LOW for the beef. Long, gentle cooking is what makes the roast so tender.
- Adjust the broth to your preference. Slow cookers vary, and so does everyone’s idea of the perfect beef-to-broth ratio.
- Wait to add the noodles. They only need the final hour and shouldn’t cook along with the beef all day.
- Check the noodles near the end. They’re ready when they’re tender.
FAQs
No. The 17-hour cook time is my preferred method, but it isn’t required.
You can cook the beef with the initial soup mixture for 8 hours on LOW, shred it, add the additional broth, and then add the noodles during the final hour. I prefer giving the shredded beef another 8 hours on LOW before adding the noodles because I find the beef gets even more tender and the flavor improves.
Think of 17 hours as the full, extra-slow version, not the only way to make the recipe.
Yes. That’s an easy way to handle the long cooking time. Cook the roast for the first 8 hours overnight, then shred the beef and continue with the recipe in the morning.
The amount lets you control the consistency. Use closer to 6 cups of additional broth for thicker beef and noodles, or closer to 8 cups if you prefer more broth.
Yes. The recipe allows either beef broth or water for the additional 6-8 cups of liquid. Beef broth will give you a richer beef flavor.
Yes. Frozen home-style noodles, homemade noodles, or dried egg noodles can be used. Dried noodles may absorb more liquid, so you may need to add extra broth.
Add the noodles during the final hour of cooking. Turn the slow cooker to HIGH and cook until the noodles are tender.
Storage
Allow leftover beef and noodles to cool before transferring them to an airtight container. Refrigerate leftovers promptly.
The noodles will continue soaking up some of the broth as the dish sits, so leftovers will usually be thicker than the freshly made recipe. Add a little additional beef broth when reheating if you want to loosen the consistency.
Quick Steps
NOTE: This section includes a step-by-step guide. Find the full printable recipe in the recipe card below.
- Mix the sauce. Combine the 14-ounce can of beef broth, beefy onion soup mix, cream soup, and garlic.
- Cook the beef. Place the roast in the slow cooker, pour the mixture over it, and cook on LOW for 8 hours or overnight.
- Shred and add broth. Break apart the tender beef and add 6-8 cups of beef broth or water.
- Continue slow cooking. Cover and cook for another 8 hours on LOW for the extra-tender result I prefer.
- Add the noodles. During the final hour, add the frozen egg noodles, salt, and pepper. Cook on HIGH until the noodles are tender.
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Make Ahead
This recipe is practically made for planning ahead. You can begin cooking the beef the night before, let it cook overnight, then shred it and continue with the recipe the next morning.
That makes the extended cooking method especially convenient. Most of those 17 hours require no attention from you.
What to serve with Slow Cooker Beef and Noodles
This is already a hearty meal, so keep the sides simple. Green beans, broccoli, or another green vegetable helps balance the rich beef and noodles.
A simple side salad is another good choice if you want something fresh. A warm dinner roll or piece of crusty bread is also perfect for soaking up some of the savory broth.
If You Enjoyed Slow Cooker Beef and Noodles
If you love tender, slow-cooked beef, try Slow Cooker Mississippi Pot Roast next. It’s another easy comfort-food dinner with fall-apart beef and plenty of savory flavor.
Old-Fashioned Pot Roast is another great choice when you’re craving a classic family dinner. Tender beef, potatoes, and carrots make it especially good for cooler weather.
For another slow-cooker beef dinner with a completely different flavor, try Slow Cooker Mediterranean Pot Roast. It’s a hearty option when you want something beyond traditional pot roast.
Hamburger Stroganoff is perfect if the beef-and-noodles combination is your favorite part of this recipe. It’s creamy, comforting, budget-friendly, and easy enough for a weeknight.
Slow Cooker Dill Pickle Pot Roast is another fun way to use a beef roast. Ranch, gravy, and dill pickles give the tender beef a tangy twist.
Slow Cooker Pork Roast gives you the same easy, hands-off cooking method with pork instead of beef. It’s another hearty option for busy days and cozy family dinners.
Looking for more dinner inspiration? Browse the Love Bakes Good Cakes Recipe Index for even more easy family favorites.
📌 Save This Recipe
Keep this Slow Cooker Beef and Noodles recipe handy for the next time you’re craving an easy, hearty dinner. It’s especially good during the cooler months when nothing sounds better than a big bowl of beef and noodles.
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Slow Cooker Beef and Noodles
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Equipment
- slow cooker
- forks or utensils for shredding the beef
Ingredients
- 1 can reduced-sodium beef broth, (14 ounces)
- 1 envelope beefy onion soup mix, (from a 2.2-ounce box)
- 1 can cream of celery or mushroom soup, (10.5-10.75 ounces), undiluted
- 3-4 cloves garlic, minced
- 2-3 pounds beef roast
- 6-8 cups beef broth or water, more if desired
- 1 package frozen home-style egg noodles, (24 ounces)
- salt and pepper, to taste
Instructions
- In a large bowl, combine the 14-ounce can of beef broth, beefy onion soup mix, cream of celery or mushroom soup, and garlic. Set aside.1 can reduced-sodium beef broth, 1 envelope beefy onion soup mix, 1 can cream of celery or mushroom soup, 3-4 cloves garlic
- Place the roast in a 5-quart or larger slow cooker. Pour the soup mixture over the roast. Cover and cook for 8 hours or overnight on LOW, or until the beef shreds easily.2-3 pounds beef roast
- Break the beef apart and add 6-8 cups of beef broth or water. Cover and continue cooking for an additional 8 hours on LOW.6-8 cups beef broth or water
- One hour before serving, add the egg noodles, salt, and pepper. Cover and cook for 1 additional hour on HIGH or until the noodles are tender.1 package frozen home-style egg noodles, salt and pepper
Notes
🥡 Storage
- Store cooled leftovers in an airtight container in the refrigerator. The noodles will continue absorbing broth as they sit, so expect the mixture to thicken.
♨️ Reheating
- Reheat individual portions until heated through. Add a little beef broth if needed to loosen the noodles and restore some of the original consistency.
❄️ Freezing
- Because the noodles can change texture after freezing and thawing, I prefer this recipe fresh or refrigerated rather than frozen.
💡 Tips for Best Results
- Use LOW heat for the long beef cooking time so the roast has plenty of time to become tender.
- Start with less of the additional broth if you prefer thicker beef and noodles. You can always add more.
🍳 Alternate Cooking Methods
Stovetop: You can make this recipe in a large Dutch oven or heavy-bottomed pot on the stovetop. Combine the beef broth, beefy onion soup mix, cream of celery or mushroom soup, and garlic, then add the beef. Cover and simmer gently over low heat until the beef is very tender and shreds easily, checking occasionally and adding more liquid if needed. Shred the beef, then add the additional beef broth or water. Bring everything back to a gentle simmer. Add the egg noodles toward the end and cook until tender, stirring occasionally so they don’t stick to the bottom of the pot. The stovetop version will cook much faster than the slow cooker method, but keep the heat low and give the beef enough time to become fork-tender before adding the noodles.♻️ Leftovers
- The noodles absorb broth as they sit, so leftover beef and noodles will be thicker. Stir in additional beef broth while reheating if needed.
📝 Notes
- Homemade noodles or dried egg noodles will also work, although dried noodles may require additional broth.
- For thicker beef and noodles, use closer to 6 cups of additional liquid. For a brothier dish, use closer to 8 cups or add more as desired.
- About the 17-hour cook time: The full cooking time is my preferred method, not a requirement. After the initial 8-hour cook, you can shred the beef, add the additional broth, and add the noodles during the final hour. However, I prefer cooking the shredded beef for the additional 8 hours on LOW before adding the noodles. The extra time makes the beef more tender, and I think the flavor is better.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Just a quick question: Do you really cook the roast for 16 hours total?
For ultra tender, fall apart beef, yes ….. However, you can get by with 8 to 10 hours.
Is this really 17 hours cook time? That seems like an awful long time.
Yes … but you can just start in the morning, cooking the beef on high all day, then proceeding with the noodles. The flavor will still be good and the beef will still be tender, but the extra time amps it up.
Going to make this, but I’m going to add carrot chips and green peas. For some reason the additions sound good to me… I hope so!
Sounds good to me! Hope you enjoy the recipe!
I have made this 3 times….so delicious, thank-you! The only thing I do differently is to add a bag of frozen mixed vegetables when I add the frozen noodles…the best!🐈❄️🐈
Good afternoon Sandy , with allergies is there another soup that you can use instead of the cream of celery and cream of mushroom soup’s that would still make this recipe come out great and if so what would the portions be for the substitution of those soups so it has the same consistency? Thank you , Gracie
Can you use beef stew?