Instructions
- Pat the beef chuck roast pieces dry with paper towels. Season generously with 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, onion powder, dried thyme, and crushed dried rosemary.
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Optional Searing Step: Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef chunks in batches until browned on all sides, about 2-3 minutes per side. This step adds significant depth of flavor. Transfer the seared beef to the slow cooker.
- If you skipped the searing step, place the seasoned beef chunks directly into the slow cooker.
- Add the chopped onion, sliced carrots, and chopped celery (if using) around and over the beef in the slow cooker.
- Pour in the beef broth and Worcestershire sauce. Add the bay leaf.
- Cover the slow cooker and cook on LOW for 7-8 hours, or on HIGH for 3-4 hours, or until the beef is incredibly tender and easily shreds with a fork.
- Once the beef is tender, carefully remove the bay leaf and discard.
- Using two forks, shred the beef directly in the slow cooker. Stir the shredded beef back into the broth and vegetables.
- Add the egg noodles to the slow cooker. If using frozen egg noodles, they can be added directly from frozen. If using dried egg noodles, you may want to break them slightly to fit. Ensure the noodles are submerged in the liquid.
- Increase the slow cooker setting to HIGH (if it wasn’t already) and cook for another 30-60 minutes, or until the noodles are tender and cooked through, stirring occasionally to prevent sticking. Cooking time will vary based on the type and thickness of your noodles.
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Optional Thickening Step: If you prefer a thicker gravy, in a small bowl, whisk together 1/4 cup cornstarch with 1/4 cup cold water until smooth. Stir the cornstarch slurry into the slow cooker. Continue cooking on HIGH for another 15-20 minutes, or until the gravy has thickened to your desired consistency. Stir occasionally.
- Taste and adjust seasonings as needed, adding more salt and pepper if desired.
- Ladle the Slow Cooker Beef and Noodles into bowls. Garnish with fresh chopped parsley, if using, and serve hot.
Cooking Tips and Variations
For the best Slow Cooker Beef and Noodles, choosing the right beef cut is paramount. A boneless beef chuck roast is highly recommended due to its excellent marbling and connective tissue, which breaks down beautifully during slow cooking, resulting in incredibly tender, fall-apart beef. You could also use beef stew meat, though chuck roast often yields a richer flavor. Don’t skip the optional searing step for the beef; browning the meat before slow cooking creates a deep, caramelized crust that adds an unparalleled layer of flavor to the overall dish. This simple step locks in juices and builds a complex taste profile that truly elevates the gravy.
The timing for adding the noodles is crucial to prevent them from becoming mushy. Always add them towards the end of the cooking cycle. For most wide egg noodles, 30-60 minutes on high heat in the slow cooker is sufficient. Keep an eye on them and stir occasionally to ensure they cook evenly and don’t clump together. Using a good quality beef broth or stock is another key to a flavorful dish; it forms the foundation of your gravy, so choose one with rich, savory notes. If you’re looking for extra depth, consider using a beef bone broth.
To customize your beef and noodles, the possibilities are endless. Feel free to add other root vegetables like diced potatoes (add at the beginning with the beef) or parsnips. For a pop of color and freshness, stir in some frozen peas or corn during the last 15 minutes of cooking. If you desire a creamier sauce, you have a few options: stir in a can of cream of mushroom soup or cream of celery soup along with the broth at the beginning, or for a lighter creaminess, add a splash of heavy cream or a dollop of sour cream during the last 30 minutes of cooking, stirring until fully incorporated. Remember to taste and adjust seasonings at the end; a little extra salt, pepper, garlic powder, or even a dash of dried herbs can make a big difference.
Storage and Reheating
Slow Cooker Beef and Noodles makes for fantastic leftovers! To store, allow the dish to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. For longer storage, you can freeze individual portions. Place cooled beef and noodles into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. It can be frozen for up to 2-3 months. Thaw frozen portions overnight in the refrigerator before reheating.
When reheating, the noodles may have absorbed a lot of the liquid, so you might need to add a splash of extra beef broth or water to loosen the consistency. For stovetop reheating, transfer the desired amount to a saucepan and heat over medium-low heat, stirring occasionally, until heated through. For microwave reheating, place a single serving in a microwave-safe bowl, cover loosely, and heat in 1-2 minute intervals, stirring between each, until hot. Be careful not to overheat, as this can make the noodles too soft. Always ensure the dish is heated to an internal temperature of 165°F (74°C).
Frequently Asked Questions
Can I use a different cut of beef?
While chuck roast is highly recommended for its tenderness and flavor, you can also use beef stew meat, round roast, or even brisket. Just be aware that leaner cuts might require slightly longer cooking times to become tender, and may not yield as rich a gravy.
What kind of noodles are best for this recipe?
Wide egg noodles are traditional and work wonderfully, absorbing the rich flavors of the broth. You can use dried wide egg noodles or frozen egg noodles (like Reames). If you prefer, other pasta shapes like penne, rotini, or even macaroni can be used, but adjust cooking times accordingly as they may cook faster or slower than egg noodles.
My gravy isn’t thick enough, what can I do?
If you prefer a thicker gravy, you can easily create a cornstarch slurry. Whisk together 1/4 cup cornstarch with 1/4 cup cold water until smooth. Stir this mixture into the slow cooker during the last 15-20 minutes of cooking on HIGH. The gravy will thicken as it heats. Alternatively, you can use a flour slurry (equal parts flour and cold water) or even a packet of brown gravy mix for a quick fix.