This Slow Cooker Beef and Noodles is the ultimate hearty dinner for busy weeknights when you’re craving something warm and comforting at the end of the day. The seasoned roast bulgogi is simmered in flavorful beef broth until completely tender and falls apart at the slightest touch. Toss it with egg noodles and a creamy sauce, and you’ve got a meal the whole family will eat. This easy recipe has become a real favorite in our family and I know yours will too. This is one of those slow cooker recipes that gets everyone running to the table.
If you’re pressed for time and need to throw this together quickly, you can throw all the ingredients into the pot except the egg noodles. Roasting the beef is a good step in the process, though, as it helps impart flavor to the beef and lock in moisture.
Greek yogurt helps add a rich, creamy flavor to the sauce. If you don’t like 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 little beef broth to loosen the noodles when reheating.
- refrigerator: For best results, freeze the shredded beef and sauce separately from the noodles. Beef freezes perfectly for up to 3 months. When you’re ready to enjoy it again, thaw in the refrigerator overnight and heat on the stove or in the microwave. Cook a batch of fresh egg noodles according to package directions and mix everything together.
- Reheat: Warm leftovers gently on stove over medium heat, stirring occasionally. If the sauce is too thick, add a little more stock. This slow cooker meal reheats like a dream and honestly tastes just as good the next day.
Ingredient description
- Grilled chuck: Marbled roast beef that becomes tender when cooked slowly.
- olive oil: Use on grilled meats to lock in flavor and juices.
- garlic: Fresh garlic adds aromatic depth to the broth.
- Beef broth: Create a rich, flavorful base for all-day barbecues.
- Garlic powder: Enhances the garlic flavor of the entire dish.
- Onion powder: Adds a sweet, subtle onion flavor without any chunks.
- Worcestershire Sauce: The rich umami sauce deepens the overall flavor.
- Egg noodles: Soft pillowy noodles soaked up the delicious sauce.
- Greek yogurt: Stir into sauce for a light, creamy flavor.
Slow Cooker Beef and Noodles
- Season the roast with salt and pepper.
- Add oil to a large sauté pan and heat over medium-high heat.
- Add roast to pan and cook until browned, about 2 to 3 minutes per side.
- Remove the roast and place it in the pan.
- Add garlic to pan and cook 30 seconds.
- Add 1 cup beef broth and stir to deglaze pan. Pour the liquid and anything scraped from the pan into the pan.
- Stir remaining beef broth, garlic powder, onion powder, and Worcestershire sauce into the pot.
- Cover and set slow cooker to cook on 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 package. Remove roast from pan and cut into bite-size pieces. Return minced meat to pot.
- Add Greek yogurt.
- Stir in egg noodles and serve.
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Slow Cooker Beef and Noodles
This Slow Cooker Beef and Noodles is the ultimate hearty dinner for busy weeknights when you’re craving something warm and comforting at the end of the day.
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Calories: Chapter 556kilocalories | carbohydrate: 43gram | protein: 40gram | Fat: 25gram | Saturated fat: 9gram | Polyunsaturated fats: 3gram | Monounsaturated fats: 13gram | Trans fats: 1gram | cholesterol: 153milligrams | sodium: Chapter 863milligrams | Potassium: Chapter 752milligrams | fiber: 2gram | sugar: 2gram | Vitamin A: 60IU | Vitamin C: 1milligrams | calcium: 79milligrams | iron: 5milligrams
Nutritional Disclaimer: Family Meals is not a nutritionist or nutritionist and any nutritional information shared is an estimate only. If you need to verify any information, we recommend calculating the ingredients using our online nutrition calculator.
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