Slow cooker beef and noodles will be one of the most requested slow cooker meals at your house after tonight. Prep this in just 10 minutes using 6 ingredients and enjoy an effortless, home-cooked meal everyone will love!
When people talk about simple and comforting, family-style meals, this slow cooker beef and noodles is exactly what they mean. Well, this and slow cooker beef stroganoff and crockpot lasagna, of course!
It’s made with pull-apart tender beef roast, slow-cooked in a rich beef broth gravy seasoned with ranch seasoning, then tossed with some deliciously buttery egg noodles.
This recipe for crockpot beef and noodles serves 6 people (at least – depending on appetites & ages) and requires just 10 minutes of prep time. The rest is low and slow cooking, so it’s ready for you at the end of the day.
It’s the kind of timeless meal that never goes out of style. It’s perfect for busy weekends, stay-at-home weekends, and whenever you need to meal prep for the week!
Beef and Noodles in Slow Cooker
Why you’ll love this recipe
- It’s made with just 6 ingredients!
- The beef is so tender, it just falls apart.
- The gravy and ranch seasoning give the dish an irresistible savory, salty flavor.
- Leftovers are just as good the next day. You can freeze them too!
Helpful Tools
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Chuck roast – You’ll need a 2-3 pound chunk roast. No need to trim any noticeable fat. It helps to keep it moist as it cooks. Once you start shredding it, that’s when you can get rid of it, if necessary.
- Beef broth – The meat needs liquid to cook without burning. I generally use low sodium because the gravy mix and the ranch seasoning tend to be high in sodium, but use what you like.
- Brown gravy mix – You’ll need a packet. The gravy mix will help to thicken the broth.
- Ranch seasoning mix – For that delicious ranch flavor, similar to my crockpot Mississippi pot roast. Instead of the packet, you can use 3 tablespoons of my homemade ranch seasoning mix.
- Unsalted butter – Gives the gravy a silky, buttery consistency. Cut it into cubes.
- Frozen egg noodles – Reames is my go-to brand. You can also use regular egg noodles, but you’ll treat them a bit differently.
How to make Slow Cooker Beef and Noodles
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: Place the roast into the bottom of the slow cooker. Pour the beef broth overtop.
- Step Two: Sprinkle the brown gravy mix and ranch seasoning evenly over the roast. Place the cubed butter on top.
- Step Three: Cover and cook on low for 8-10 hours or high for 4-6 hours until the meat pulls apart easily.
- Step Four: Use two forks to shred the meat, and then about 20-30 minutes before you serve, add the frozen egg noodles.
- Step Five: Stir occasionally, and once the liquid has thickened and the noodles are tender, scoop and serve it on its own or with a side of oven baked green beans!
Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.
- I recommend cooking on low for 8-10 hours if you have the time. This roast does well with low and slow.
- If you’re using regular egg noodles, prepare them separately and add them at the end, or just spoon the beef mixture over the noodles. This way they won’t overcook and absorb too much of the liquid.
- For added flavor, you can add onions and mushrooms to the crockpot with the roast.
- Don’t leave your noodles in the crockpot for too long; otherwise, they turn to mush.
- If you plan on freezing some of it, don’t add the noodles until you reheat it later on.
Storage & Reheating
How to store leftovers
Keep leftovers of this crockpot beef and noodles in an airtight container in the fridge for up to 3 days.
Freezing Instructions
As mentioned above, keep the beef and the noodles separate if possible. Noodles get mushy once they’re thawed, and even more so when sitting in a liquid.
Reheating Instructions
This easily reheats in the microwave. If you prefer to use the stove, you can over medium-low heat. You may need to add a splash of broth to loosen it up.
Need more slow cooker beef recipes? Try these:
Slow Cooker Beef and Cheddar Sandwiches
Easy Crockpot Italian Beef Sandwiches
Click here to view my entire collection of slow cooker recipes.
Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
Slow Cooker Beef and Noodles
Equipment
Ingredients
- 2-3 pound chuck roast
- 32 ounces beef broth I prefer low sodium
- 1 ounce brown gravy mix 1 packet
- 1 ounce ranch seasoning mix homemade or 1 packet
- 4 Tablespoons unsalted butter cubed
- 24 ounces frozen egg noodles Reames brand is my go-to
Instructions
- Add the roast to the bottom of a 6 quart slow cooker.2-3 pound chuck roast
- Pour the beef broth over the top.32 ounces beef broth
- Sprinkle the brown gravy mix and ranch seasoning evenly over the roast.1 ounce brown gravy mix, 1 ounce ranch seasoning mix
- Top with the cubed butter.4 Tablespoons unsalted butter
- Cover and cook on LOW for 8-10 hours or HIGH for 4-6 hours, or until the roast is tender. Roast does well low and slow, if you have the time. Use two forks to shred the meat.
- Approximately 20-30 minutes before you're ready to serve, pour in the frozen egg noodles, stirring occasionally.24 ounces frozen egg noodles
- Once thickened and the noodles are tender, serve!
Notes
- Cook on low for 8–10 hours for tender, flavorful roast.
- If using egg noodles, cook them separately and add at the end or serve the beef over them.
- Add onions and mushrooms to the crockpot for extra flavor.
- Avoid leaving noodles in the crockpot too long—they’ll get mushy.
- Freezing? Wait to add noodles until you reheat the dish later.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
