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Slow Cooker Beef and Noodles

Fork-tender beef chuck slow-cooked in a savory cream of mushroom and beef broth sauce, then tossed with egg noodles for a deeply comforting set-it-and-forget-it dinner.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs beef chuck roast cut into large 2 to 3-inch chunks
  • 12 oz egg noodles wide egg noodles preferred
  • 10.5 oz condensed cream of mushroom soup one standard can; do not dilute
  • 1 cup beef broth low-sodium preferred
  • 1 medium onion chopped
  • 2 garlic cloves minced
  • salt and pepper to taste
  • fresh parsley chopped, for garnish

Equipment

  • 6-quart Slow Cooker
  • Large pot for noodles

Method
 

  1. Cut the beef chuck roast into large chunks about 2 to 3 inches across. Season generously with salt and pepper on all sides.
  2. Place the seasoned beef in the bottom of the slow cooker. Add the chopped onion and minced garlic on top.
  3. Pour the condensed cream of mushroom soup and beef broth over the beef and onions. Stir gently to combine.
  4. Cover and cook on Low for 8 hours or High for 4 hours, until the beef is completely fork-tender and falls apart easily.
  5. About 30 minutes before serving, cook the egg noodles according to package directions until just al dente. Drain and set aside.
  6. Stir the cooked noodles into the slow cooker until fully coated in the sauce. Taste and adjust seasoning. Garnish with chopped parsley and serve.

Notes

Storage: Refrigerate in an airtight container for up to 3 days. Add a splash of beef broth when reheating to loosen the sauce.
Freezing: Freeze beef and sauce separately from the noodles for up to 2 months. Thaw overnight and cook fresh noodles when ready to serve.
Reheating: Warm in a skillet over medium-low heat with a splash of broth, stirring frequently. Or microwave covered in 60-second intervals.
Chuck roast tip: Use chuck specifically. Lean cuts dry out over the long cook time and will not produce the same tender, saucy result.
Chunk size tip: Cut into 2 to 3-inch pieces. Too small and the beef dries out; too large and it may not cook through evenly.
Base swap: The beef and sauce are equally good served over mashed potatoes if you prefer.