Slow Cooker Beef and Noodles

spoon scooping beef and noodles from a crockpot.

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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!

Prep Time 10

Cook Time 8

Total Time 8 10

Servings servings

Author Melissa Williams

Equipment

Slow Cooker

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.

Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.

Nutrition