Easy Slow Cooker Beef & Noodles
An easy and comforting slow cooker recipe featuring tender shredded beef and wide egg noodles simmered in a flavorful broth with herbs and optional red wine.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Total Time: 8 hours 45 minutes - 11 hours
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Ingredients
Scale
- 2–3 pounds chuck roast, trimmed and cut into large chunks
- 4 cups beef broth
- 1/2 cup dry red wine (optional, or additional beef broth)
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 12 ounces wide egg noodles
- Fresh parsley, chopped (for garnish)
- Salt to taste
Instructions
- In the base of your slow cooker, combine the beef broth, red wine (if using), minced garlic, onion powder, oregano, thyme, and black pepper. Stir to mix well.
- Add the chuck roast chunks to the liquid, ensuring they are submerged.
- Cover the slow cooker and cook on the LOW setting for 8 to 10 hours, or until the beef is incredibly tender and easily shredded.
- Once the beef is tender, carefully remove it from the slow cooker. Shred the beef, discarding any excess fat, and then return the shredded meat to the slow cooker.
- Increase the slow cooker setting to HIGH. Add the wide egg noodles to the beef and liquid, stirring gently to ensure they are fully immersed.
- Cook for an additional 45 minutes to 1 hour on HIGH, or until the noodles are tender. Stir occasionally to prevent sticking.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Serve hot, garnished with fresh chopped parsley.
Notes
- Red wine is optional and can be substituted with more beef broth for an alcohol-free version.
- Ensure noodles are fully submerged to cook evenly.
- Adjust cooking time based on your slow cooker’s performance.
Find it online: https://www.masterthecook.com/easy-slow-cooker-beef-noodles/