Slow Cooker Beef and Noodles

Hearty, and stick-to-your-ribs, this Slow Cooker Beef & Noodles is a cinch to make!

Updated Mar 08, 2026, Published Feb 19, 2017

4.41 from 2584 votes

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Hearty, and stick-to-your-ribs, this Slow Cooker Beef & Noodles is a cinch to make!

Slow Cooker Beef and Noodles in two white bowls.

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Beef and Noodles

This is one of those recipes that remind me of home. It’s not necessarily a dish we often had, but it was a memorable dish when my grandma or mom made it! Occasionally, I make the noodles from scratch like my grandma and mom do … and other times, I buy them frozen.

Depending on the day, sometimes I like my Beef and Noodles with more broth than other times. Feel free to adjust the liquid to your family’s preference and your slow cooker. If you like a thicker recipe, use less liquid – and if you like it more like a soup, use more liquid. In my slow cooker, I used the initial can of beef broth mixed with soup mix, soup, and garlic – plus, I later added 8 cups (2 full cartons) of beef broth – which yields what you see in these pictures.

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Although my grandma and mom didn’t make their Beef and Noodles in the slow cooker, it’s my preferred method. I usually start the beef the night before so it’s nice and tender in the morning. I quickly shred it and add in some additional beef broth before going about my day. Then, about an hour before mealtime, I add the noodles. It really is that easy and you won’t believe how rich and flavorful this dish is until you try it!!

Slow Cooker Beef and Noodles in two white bowls close up.

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Hearty, and stick-to-your-ribs, this Slow Cooker Beef & Noodles is a cinch to make!

4.41 from 2584 votes

Servings: servings

Slow Cooker Beef and Noodles

By Jamie Sherman

Hearty, and stick-to-your-ribs, this Slow Cooker Beef & Noodles is a cinch to make!

Prep: 10

Cook: 17

Total: 17 10

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Ingredients

▢ 2 – 3 pounds beef roast
▢ 1 can reduced-sodium beef broth, 14 oz.
▢ 1 envelope beefy onion soup mix, from a 2.2 oz. box
▢ 1 can cream of celery or mushroom soup, undiluted, 10.5-10.75 oz.
▢ 3 – 4 cloves garlic, minced
▢ 6 – 8 cups beef broth or water, more if desired
▢ 1 package frozen home-style egg noodles, 24 oz.
▢ Salt and pepper, to taste

Instructions

In a large bowl, combine the beef broth, beefy onion soup mix, cream of mushroom soup, and garlic cloves. Set aside.
Place the roast in a 5-quart (or larger) slow cooker. Add the soup mixture. Cover and cook for 8 hours or overnight on LOW, or until the beef shreds easily.
In the morning, break beef apart and add 6 -8 cups of beef broth or water. Cover and continue to cook an additional 8 hours on LOW.
An hour before you eat, add egg noodles, salt and pepper. Cover and cook for an additional hour on HIGH or until noodles are tender.

Notes

Homemade noodles or dried egg noodles will also work, though you may need extra broth for dried noodles.

Nutrition

Calories: 472kcal, Carbohydrates: 54g, Protein: 30g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 123mg, Sodium: 1178mg, Potassium: 689mg, Fiber: 3g, Sugar: 2g, Vitamin A: 141IU, Vitamin C: 0.5mg, Calcium: 65mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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