Slow Cooker Beef and Noodles

This Slow Cooker Beef and Noodles is the ultimate hearty dinner for busy weeknights when you want something warm and comforting waiting for you at the end of the day. A seasoned chuck roast simmers low and slow in a savory beef broth until it is completely fork tender and falls apart with just a light touch. Toss it with egg noodles and a creamy sauce, and you have got a meal the whole family will devour. This easy recipe has become a true family favorite in our house, and I know it will be in yours too. It is one of those slow cooker recipes that makes everyone come running to the table.

Can this be made without searing the beef first?

If you’re in a pinch for time and need to throw this together quickly, you can put all the ingredients right into the crockpot besides the egg noodles. Searing the beef is a good step in this process, though, because it helps give the beef flavor and lock in the moisture.

Why do you add Greek yogurt to this dish?

The Greek yogurt helps add a rich creaminess to the sauce. If you are not a fan of Greek yogurt, you can use sour cream or heavy cream.

Refrigerator: Store leftover slow cooker beef and noodles in an airtight container in the refrigerator for up to 3 to 4 days. The noodles may absorb some of the sauce as they sit, so you can add a splash of beef broth when reheating to loosen things up.
Freezer: For best results, freeze the shredded beef and sauce separately from the noodles. The beef freezes beautifully for up to 3 months. When you are ready to enjoy it again, thaw overnight in the refrigerator and reheat on the stove or in the microwave. Cook a fresh batch of egg noodles according to package directions and mix everything together.
Reheating: Warm leftovers gently over medium heat on the stove, stirring occasionally. Add a little extra broth if the sauce has thickened too much. This slow cooker meal reheats like a dream and honestly tastes just as good the next day.

Slow Cooker Beef and Noodles in a slow cooker

Ingredient Notes

chuck roast: A well marbled beef roast that becomes fork tender after slow cooking.
olive oil: Used for searing the roast to lock in flavor and juices.
garlic: Fresh garlic that adds aromatic depth to the broth.
beef broth: Creates the rich, savory base the roast simmers in all day.
garlic powder: Boosts the garlic flavor throughout the entire dish.
onion powder: Adds a sweet, subtle onion flavor without any chunks.
Worcestershire sauce: A tangy, umami packed sauce that deepens the overall flavor.
egg noodles: Soft, pillowy noodles that soak up the delicious sauce.
Greek yogurt: Stirs into the sauce for a light, creamy finish.

Slow Cooker Beef and Noodles

Season the chuck roast with salt and pepper.
Add oil to a large sauté pan and heat over medium-high heat.
Sear the chuck roast in the pan until it has browned, about 2 to 3 minutes per side.
Remove the chuck roast and place it into your crockpot.
Add the garlic to the pan and cook for 30 seconds.
Stir in 1 cup of the beef broth to deglaze the pan. Pour the liquid and all the scraping from the pan into the crockpot.
Stir in the remaining beef broth, garlic powder, onion powder, and Worcestershire sauce into the crockpot.
Cover and set the slow cooker to low for 6 to 8 hours.
About 20 minutes before serving, bring a large pot of salted water to a boil. Cook the egg noodles according to the directions on the packaging. Remove the chuck roast from the crockpot and shred it into bite-size pieces. Place the shredded meat back into the crockpot.
Stir in the Greek yogurt.
Mix in the egg noodles and serve.