This Slow Cooker Beef and Noodles is the kind of comfort food that delivers every time. Tender, slow-cooked chuck roast is shredded and simmered in a rich, savory gravy made with beef broth, ranch seasoning, and brown gravy mix. Everything comes together with soft egg noodles that soak up all that flavor, creating a hearty, satisfying meal that feels like it’s been cooking all day, because it has.If you love cozy meals like this, make sure to check out our slow cooker pot roast too.
Why You’ll Love This Recipe
This is one of those recipes that checks every box. It’s rich, filling, and incredibly easy to throw together. The slow cooker does most of the work, and the combination of ranch seasoning and gravy mix creates a deeply savory flavor without needing a long ingredient list.
Tips for Success
- Searing the roast first adds a deeper, more developed flavor, don’t skip it.
- Shred the beef well so it distributes evenly throughout the noodles.
- Stir the noodles occasionally so they cook evenly and don’t stick together.
- Serve right away for the best texture, as the noodles will continue to absorb liquid as it sits.
How to Serve
Serve hot and hearty on its own or with:
- Mashed potatoes for extra comfort
- Roasted green beans or carrots
- A simple side salad
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind the noodles will continue to soften as they sit. Add a splash of broth when reheating to loosen the sauce.
Slow Cooker Beef and Noodles
Ingredients
Beef
- 2-3 pounds chuck roast
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons unsalted butter
Slow Cooker
- 5 cups (40 ounces) beef broth
- 1 packet (about 2 tablespoons) brown gravy mix
- 1 packet (about 2½ tablespoons) ranch seasoning mix
- 1 medium yellow onion, diced
- 1 tablespoon garlic, minced
Noodles
- 12 ounces egg noodles, uncooked
Instructions
- Season the chuck roast with salt and pepper on all sides.
- In a large skillet over medium-high heat, melt the butter. Add the roast and sear on all sides until browned, about 2-3 minutes per side.
- Transfer the roast to the slow cooker.
- Add beef broth, brown gravy mix, ranch seasoning, diced onion, and garlic. Stir gently to combine.
- Cover and cook on HIGH for 4-5 hours or LOW for 8-10 hours, until the beef is fall-apart tender.
- Remove the roast, shred it with two forks, and discard any large pieces of fat.
- Return the shredded beef to the slow cooker and stir.
- Turn the slow cooker to HIGH.
- Add the dry egg noodles and stir to combine. Cover and cook for 15–20 minutes, stirring occasionally, until the noodles are tender and the sauce has thickened.
This recipe was inspired by Iamhomesteader.com’s Slow Cooker Beef and Noodles.
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