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Slow Cooker Beef and Noodles

  • Total Time: 49 minute
  • Yield: 6 to 8 servings 1x


Units Scale
  • 22 1/2 pounds chuck roast
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Montreal steak seasoning, or your favorite steak seasoning
  • 1/3 cup medium yellow onion chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 4 cups beef broth
  • Chopped fresh parsley for garnish


  • 2 large eggs room temperature
  • 2 Tablespoons milk
  • 2 teaspoons olive oil
  • 1 teaspoon salt
  • 2 cups all-purpose flour plus more for dusting


  1. Season meat on all sides with salt, pepper, and steak seasoning. 
  2. Place roast in your slow cooker and add onion, garlic, Worcestershire sauce and beef broth to the slow cooker, then cover with lid and cook on low for 8 hours until meat is tender.
  3. Once the beef is tender, remove it from the slow cooker and shred the meat using two forks, discarding any fat. Return the meat to the slow cooker, then add the noodles a handful at a time, stirring gently so the noodles don’t stick together.
  4. Increase the heat to HIGH, then cover and cook another 30-45 minutes until the noodles are cooked through.  Add more broth if you want more liquid or want it the thinner.
  5. Ladle into bowl and eat on is own or serve over mashed potatoes.


  1. In a medium bowl, whisk together the eggs, milk, oil, and salt. Stir in one cup of flour until smooth. Add additional flour, a few tablespoons at a time, until the dough comes together in a ball, but is still slightly sticky.
  2. Dump dough out onto a floured surface. Use well floured hands to knead the dough until it’s no longer sticky, about 3-5 minutes. Cover and let dough rest for about 8 to 10 minutes
  3. Roll out onto a lightly floured counter until very thin (less than 1/4” thick if you can).
  4. Use a sharp knife or pizza cutter to cut the noodles into long strips, however narrow or wide you like.
  • Prep Time: 10 mins
  • Cook Time: 8 1/2 hours