This 5-ingredient slow cooker beef and noodles is my kind of June comfort in a bowl: cozy, creamy, and ridiculously easy. I toss everything into the slow cooker before work, and by the time I’m home the whole house smells like a Sunday dinner that took all day…even though it was basically a 10-minute effort. Using cubed beef chuck means you get those tender, fall-apart bites that soak up a velvety, savory sauce, and the egg noodles go right in at the end so you don’t even have to dirty another pot.
Serve this creamy beef and noodles in big bowls with a sprinkle of black pepper and chopped parsley if you have it. It’s great over a scoop of mashed potatoes for extra comfort, or with a side of steamed green beans or a simple salad to balance the richness. Warm dinner rolls or buttered toast are perfect for mopping up every bit of that silky sauce. Leftovers reheat well in the microwave with a splash of broth or water to loosen the noodles back up.
5-Ingredient Slow Cooker Beef and NoodlesServings: 6
Ingredients
2 1/2 pounds beef chuck roast, cut into 1-inch cubes
2 (10.5-ounce) cans condensed cream of mushroom soup
1 (1-ounce) packet dry onion soup mix
3 cups beef broth, divided
12 ounces wide egg noodles, uncooked
Directions
Add the cubed beef chuck to the bottom of a 5- to 7-quart slow cooker, spreading it out in an even layer so it cooks and tenderizes evenly.
In a medium bowl, whisk together the condensed cream of mushroom soup, dry onion soup mix, and 2 cups of the beef broth until mostly smooth and combined. It doesn’t have to be perfect, just well mixed.
Pour the soup mixture evenly over the beef in the slow cooker, gently stirring to coat the meat in the creamy sauce. The beef should be mostly submerged in the mixture.
Cover and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and easily pulls apart with a fork. The sauce will be thick, glossy, and bubbling around the edges.
About 30 minutes before serving, stir the remaining 1 cup of beef broth into the slow cooker to loosen the sauce slightly, then add the uncooked egg noodles and gently press them down into the liquid and beef mixture so they are mostly covered.
Cover and cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the noodles are tender but not mushy and the sauce is creamy and clings to the beef and pasta. If the mixture looks too thick, you can add a splash of hot water or extra broth to reach your desired creaminess.
Turn the slow cooker to WARM, give everything a final stir to coat the noodles and beef in the velvety sauce, then taste and adjust seasoning with a pinch of salt and black pepper if needed before serving.
Variations & Tips
For a richer flavor, you can brown the cubed beef chuck in a hot skillet with a little oil before adding it to the slow cooker, but it’s completely optional and adds extra time and dishes. If you prefer a slightly lighter version, use one can of cream of mushroom soup and one can of cream of celery or cream of chicken; just keep the total to two cans so the sauce still turns out thick and silky. Swap the dry onion soup mix for a beefy mushroom or garlic-herb soup mix for a different twist. If you like extra saucy noodles, stir in up to 1 additional cup of warm beef broth at the very end until it reaches your perfect spoon-coating consistency. For more veggies without extra ingredients, you can serve this over a bed of steamed frozen peas or mixed vegetables. Food safety tips: Always start with fresh, cold beef chuck and keep it refrigerated until you’re ready to prep. Don’t put frozen beef directly into the slow cooker; thaw it completely in the refrigerator first so it cooks evenly and reaches a safe internal temperature. Keep the slow cooker covered while cooking and avoid lifting the lid too often, as that can lower the temperature and extend cooking time. Refrigerate leftovers within 2 hours of cooking in shallow containers, and use within 3 to 4 days, reheating until steaming hot before eating.
