Can I put noodles in a slow cooker?

Yes—but timing is everything. Add egg noodles during the last 30 minutes of cooking so they soak up flavor without turning mushy.

What is the best cut of meat for beef and noodles?

Chuck roast is the gold standard. It’s affordable, marbled, and breaks down beautifully in the slow cooker for tender, juicy bites.

Technically yes, but searing it first adds deep flavor and better texture. Browning is worth the extra 10 minutes!

Stick with boneless chuck roast. It’s ideal for long, slow braising and yields the richest, melt-in-your-mouth result.

Slow Cooker Beef and Noodles is the ultimate cozy dinner—tender beef, savory broth, and soft egg noodles make this comfort food a family favorite.

Scale

2 lbs beef chuck roast, trimmed and cubed

1/4 cup all-purpose flour

1 tsp salt

1/2 tsp black pepper

1/4 cup vegetable oil

1 large yellow onion, chopped

3 cloves garlic, minced

6 cups beef broth

8 oz mushrooms, sliced (optional)

2 tsp dried thyme

12 oz wide egg noodles

2 tsp dried parsley

Additional salt and pepper to taste

Cook Mode Prevent your screen from going dark

1. Pat beef dry with paper towels and toss with flour, salt, and pepper.

2. Heat oil in a skillet and brown beef in batches; transfer to slow cooker.

3. In the same skillet, sauté onions for 5–7 minutes; add garlic and cook 1 more minute.

4. Transfer onions and garlic to the slow cooker. Add broth, mushrooms, and thyme. Stir to combine.

5. Cover and cook on HIGH for 4 hours or LOW for 8 hours until beef is tender.

6. Add egg noodles and parsley. Reduce to LOW and cook 30 more minutes.

7. Season to taste and let rest 5–10 minutes before serving.

Cutting your own chuck roast cubes gives better texture control.

Brown the meat for the best flavor.

Keep noodles al dente—they continue to soften after cooking.

Leftovers keep 3–4 days in the fridge.

Freeze without noodles for up to 3 months.