Slow Cooker Beef & Noodles
Ingredients
1–1.2 kg (2–2½ lb) beef chuck roast
1 packet onion soup mix
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
½ teaspoon black pepper
1 tablespoon soy sauce (optional, for deeper flavor)
250–300 g egg noodles
2 tablespoons cornstarch (optional, for thickening)
2 tablespoons water
Instructions
Prepare the beef
Place the beef chuck roast in the slow cooker.
Add flavor
Pour in beef broth, Worcestershire sauce, soy sauce, onion soup mix, garlic powder, and black pepper.
Cook slowly
Cover and cook:
Low: 7–8 hours
High: 4–5 hours
Shred the beef
When the beef is tender, shred it with two forks directly in the slow cooker.
Cook the noodles
Cook egg noodles separately according to package instructions and drain.
Thicken the sauce (optional)
Mix cornstarch with water, stir into the slow cooker, and cook 10–15 minutes until thicker.
Combine
Add the cooked noodles to the slow cooker and mix with the shredded beef and sauce.
Optional Add-ins
Mushrooms 🍄
Caramelized onions
A little butter for richer flavor
✅ Tip: Let the noodles sit in the sauce for 5 minutes before serving so they absorb the flavor.
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