Can I use a different cut of meat?

Absolutely. The beauty of slow cooking is flexibility. Chuck roast is ideal for its connective tissue and fat, but you can use brisket, short ribs, or even a roast labeled pot roast. Adjust cooking time as needed; fattier cuts usually need longer to become tender.

Do I have to use the onion soup mix?

No. The onion soup mix is a convenience that layers seasoning quickly. You can replace it with a mixture of dried onion, beef bouillon, a pinch of sugar, and a little thyme if you prefer homemade control over ingredients.

How do I prevent the noodles from becoming mushy?

Cook the noodles separately and add them near the end of the process. That step keeps them tender but not soggy. You can also undercook the noodles by a minute or two if you plan to reheat leftovers.

Can I make this in a Dutch oven instead of a slow cooker?

Yes. If you prefer stove-to-oven methods, brown the roast and then braise it in the oven at low heat (around 300°F) for 3 to 4 hours until tender. Add the noodles at the end or cook them separately.

Is this dish freezer friendly?

Yes. Freeze cool portions in airtight containers or freezer bags for up to 2 months. When reheating, add a splash of broth to restore texture. Noodles may absorb more liquid, so you may want to store meat and broth separately from noodles for the best texture after freezing. These answers come from careful testing and a patient approach to flavor. If something feels uncertain, take small steps and taste as you go.

Easy Slow Cooker Beef & Noodles 2026

Description

This comforting Slow Cooker Beef & Noodles dish offers savory flavors and tender beef, perfect for a cozy evening.

Ingredients

Scale

2–3 lbs beef chuck roast
4 cups beef broth
1 packet onion soup mix
1 teaspoon Worcestershire sauce
Salt, pepper, and garlic powder to taste
12 oz egg noodles
Optional garnishes: fresh parsley, grated Parmesan cheese

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Instructions

Season the chuck roast with salt, pepper, and garlic powder. Place it in the slow cooker.
Add beef broth, onion soup mix, and Worcestershire sauce to the slow cooker. Stir gently.
Cover and cook on low for 8 hours or high for 4-5 hours, until the beef is tender and shreds easily with a fork.
About 30 minutes before the beef is done, cook the egg noodles according to package instructions. Drain and set aside.
Shred the beef in the slow cooker using tongs or forks. Stir to combine with the broth.
Add the cooked egg noodles to the slow cooker and stir to coat them in the broth and shredded beef. Let everything warm through for 10-15 minutes.
Serve hot, garnished with parsley or Parmesan if desired. Enjoy!

Notes

For a thicker sauce, whisk a tablespoon of cornstarch with two tablespoons of cold water and stir into the slow cooker during the last 15 minutes on high.

Prep Time: 30 minutes
Cook Time: 480 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 2g
Sodium: 800mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 40g
Cholesterol: 100mg