One of the things I love most about cooking is being able to make things in the slow cooker quickly and easily. It’s such a satisfying feeling to make food for my family without derailing my entire day in the process. This beef and noodles recipe checks every satisfying box.
It’s easy to make, cooks without a lot of attention from me, and serving it feels great because it’s a comfort food. I love this shredded beef and egg noodles recipe — it smells great, tastes great, and it’s totally satisfying going down. If you’re looking for a slow cooker dinner that your family will love, this is it!
One more thing — there’s nothing quite like coming home to the smell of crackpot beef. The scent of this roasting food fills the air and makes your house feel more comforting, warm, and safe.
It only takes a few simple ingredients to make this meal absolutely delicious. I’ve got all the steps laid out below, but you’ll also like that there are lots of variations on this recipe. You can add cheese, switch up the spices, add more ingredients, or even change the sauce to this recipe to make it your own. Enjoy!
Why You’ll Love This Recipe
Why wouldn’t you love this recipe? There are just a million great things about this creamy dish made with beef and noodles.
- Comes together super fast:I don’t have to spend tons of time on this recipe, which is great.
- Everyone in the family can enjoy it: This recipe is so simple that even the picky eaters I know enjoy having it for dinner.
- Nutritious: The combination of egg noodles and beef make this meal the perfect thing to eat.
- Comfort food: It doesn’t get more comforting than shredded beef and egg noodles. It’s filling too!
Ingredient Notes & Substitutions
Beef: I tend to use whatever type of beef I have on hand — usually chuck roast, bottom round roast, or beef stew meat. You can even make this meal with ground beef, although I usually don’t.
Soup: You can choose whatever type of creamy soup you want for this meal. Beefy mushroom soup would be delicious, or even chili! White sauce or red sauce – either way is delicious.
Spices: Switch up the seasonings per your preferences. Searing or browning the beef first adds flavor, and then you can spice the meat to increase the flavor the way you’d like.
Vegetables: You can also add vegetables to this meal to make it more nutritious. Onions and peppers come to mind.
Tips for Success
Since this dish is so simple, it’s a little bit hard to mess up. Here are some things you can do to ensure that your cooking experience is a success:
- Want to thicken the dish? Add corn starch mixed with water to the pot toward the end of the cooking time.
- High or low heat? You can choose to cook this meal on high heat for about 4 hours or low heat for about 8 hours, it’s really up to you and what time you want to eat.
- Want to season it? If you want more flavor, I suggest adding more salt, pepper, garlic salt, and onion powder.
Storage & Reheating
Storing this food is easy. When you’re done eating, let it cool on the counter for a while, then put the beef and noodles into airtight containers. Place them in your refrigerator for up to three days. This recipe makes great leftovers that you can heat in the microwave or over the stove top. I like to add a little beef broth to it to freshen before eating again.
You can also place this meal in the freezer for a couple of months – I recommend just freezing the beef and sauce, not the noodles. Allow it to cool as if you were storing it in the fridge, then place it in freezer-safe containers. I like to store it in individual portions so I can thaw it when I want to. Thaw it in the refrigerator for 24 hours before eating. Make more noodles for it when you’re ready to eat.
Serving Suggestions
I usually serve this dish with roasted vegetables or a salad. Biscuits are also a great choice to serve alongside this dish, or you can serve it alone. It’s so filling and protein-packed, you don’t need to serve it with anything else if you’re short on time.
FAQs
What’s the best thing to eat with this?
Vegetables are great with this food, either in the form of a salad or roasted!
Why add the noodles last?
Adding the noodles earlier in the process could result in overcooked noodles. If you’re thinking about freezing the beef leftovers, try serving the beef over noodles, but don’t mix.
Can I make this spicy?
Sure! I like adding a little bit of spice just by throwing in some jalapeno peppers at the beginning.
Notes
This is one of those easy recipes that my mom used to make for me growing up. Now I enjoy serving this meal to my family, which is a great feeling.
Rich Garlic & Onion Shredded Beef Noodles
Ingredients
- 2 –3 lbs. Beef Chuck Roast The premium cut for shredding and deep flavor
- 1 pkg. Beefy Onion Soup Mix
- 1 can 14 oz Beef Broth, plus an additional 3 cups reserved for the later stage
- 1 can 10.75 oz Condensed Cream of Mushroom or Cream of Celery Soup
- 2 Tbsp. Minced Garlic
- 1 pkg. Thick Egg Noodles
- Salt and black pepper to taste
- Fresh chopped parsley for garnish
Instructions
- In a medium mixing bowl, whisk together the beefy onion soup mix, the first 14-ounce can of beef broth, the minced garlic, and the condensed cream of mushroom soup until completely smooth and unified.
- Lay your whole chuck roast flat at the bottom of a 6-quart slow cooker. Pour the whisked mushroom soup mixture directly over the top of the meat, making sure the entire surface of the roast is covered in the wet marinade.
- Secure the lid tightly and cook on Low for 8 hours (or High for 4 hours). Pro Tip: Using a whole chuck roast on a low temperature allows the tough connective tissues and white lines of intramuscular fat to gently melt into gelatin over time, which infuses the entire broth with a deeply rich mouthfeel.
- Once the 8-hour window is complete, carefully remove the lid. The beef should be completely tender. Use two sturdy forks to break the meat apart directly inside the pot, shredding it into bite-sized strands.
- Pour the remaining 3 cups of beef broth straight over the shredded meat and stir well to loosen the gravy base. Replace the lid and cook on Low for an additional 3 hours (or High for 1 hour). This second slow simmer forces the shredded beef fibers to absorb the garlic-onion gravy like a sponge.
- Exactly 20 minutes before your slow cooker timer ends, bring a separate large pot of salted water to a rolling boil on your stovetop. Cook the egg noodles according to the package directions, but strain them 1 minute early so they retain a firm bite (al dente).
- Pour the hot, drained egg noodles directly into the slow cooker with the shredded beef and gravy. Toss gently to coat everything. Put the lid back on and let it simmer on the “Warm” setting for 10 minutes. The starch-starved pasta will quickly absorb the surface juices, locking the gravy onto the noodles without turning the pot gummy. Garnish with fresh parsley before ladling into bowls.
