This slow cooker beef and noodles is pure comfort food with just four ingredients and no browning step. The beef cooks until tender in a rich, savory gravy, then gets folded with wide egg noodles for an easy, cozy dinner. You’re going to love how little effort it takes to get a real dinner on the table.
Why You’ll Love It
- No browning needed — everything goes straight into the slow cooker.
- Four simple ingredients — chuck roast, canned soup, onion soup mix, and egg noodles.
- Rich, savory gravy — the roast juices and soup create a thick sauce for the noodles.
- Feeds a crowd — makes about six hearty servings.
Ingredient Notes
Use a beef chuck roast in the 2 1/2- to 3-pound range. Chuck is the right choice here because it has enough richness to become tender and flavorful after a long, slow cook. A lean roast might sound virtuous, but it can turn out a little dry and stringy—and nobody needs that disappointment at the end of an eight-hour day. Try our Slow Cooker Amish Beef and Noodles next.
For the soup, regular condensed cream of mushroom works best. It melts into the roast juices and makes the gravy thick without adding water. Do not dilute it. No extra water is needed. The meat gives off plenty of liquid as it cooks.
Dry onion soup mix brings the salty, savory flavor. It is doing a lot of heavy lifting, so wait until the end before you add any salt or pepper. If you like this, you'll love our 4-Ingredient Slow Cooker Late August Lifesaver.
Wide egg noodles are best. They’re soft enough to feel homey but sturdy enough to hold up to all that gravy. Don’t rinse them after draining—the little bit of starch helps everything come together.
Ingredients
- 2 1/2 to 3 pounds beef chuck roast, with excess fat trimmed away
- 2 (10.5-ounce) cans condensed cream of mushroom soup
- 1 (1-ounce) packet dry onion soup mix
- 12 ounces dried wide egg noodles
Instructions
- Place the chuck roast in the bottom of a 5- to 6-quart slow cooker. If it is especially thick or shaped like it has been wrestling with the butcher paper, cut it into 2 or 3 large chunks so it can sit in a fairly even layer. No need to make tiny pieces; it will shred later without any help from you.
- In a medium bowl, stir together both cans of condensed cream of mushroom soup and the dry onion soup mix until it is mostly smooth. Mostly is perfectly fine. A few little stubborn bits of soup mix never hurt anybody, and they’ll disappear as the roast cooks.
- Pour the soup mixture evenly over the roast, spreading it around so the meat is well coated. Do not add water. I know it looks thick at this point and you may feel a little nervous—don’t be. The roast releases juices as it cooks, and that is what turns this into the rich gravy you want.
- Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and shreds easily with a fork. LOW is my preference when the day allows it. There is something especially nice about coming in from errands, or work, or just sitting in the car outside the grocery store for five extra minutes because you needed peace and quiet, and smelling dinner already done.
- Once the beef is fork-tender, use two forks to shred it right in the slow cooker. Mix the shredded meat into the gravy as you go. Taste it before seasoning; the soup and onion mix are already salty. If it needs it, add just a pinch of salt and pepper. I usually don’t add much, though I have said the opposite in the past. Depends on the brand, I suppose—and whether my taste buds are behaving that day.
- About 20 minutes before you want to serve dinner, cook the wide egg noodles on the stovetop according to the package directions until they are just al dente. Don’t let them get too soft, because they will sit in the hot gravy for a few minutes afterward. Drain them well, but do not rinse them. We want that starch, not a squeaky-clean noodle.
- Gently fold the hot drained noodles into the shredded beef and gravy in the slow cooker until they are coated all over. If the mixture seems unusually thick, stir in a splash or two of hot water or beef broth to loosen it. Keep it spoonable and glossy, though—not soupy. This is beef and noodles, not something you need a life jacket to eat.
- Turn the slow cooker to WARM and let everything sit together for 5 to 10 minutes before serving. The noodles absorb a little gravy, the flavors settle down, and you get that wonderful thick, cozy texture. Spoon it into bowls straight from the crock.
Variations
Stir in a little sour cream after shredding the beef and before adding the noodles—about 1/4 cup, sometimes closer to 1/2 cup. It makes the gravy creamier and a little tangy. A splash of heavy cream works too, though I don’t usually have heavy cream sitting around unless I bought it for a holiday dessert and then forgot what dessert it was for.
More recipes you might like
If visible mushroom bits or onion bits are not a favorite, you can replace one can of cream of mushroom soup with golden mushroom soup or plain cream of chicken soup. Use a fine-textured onion soup mix, and shred the beef very thoroughly. For another easy option, see our Best Ever Beef And Barley Soup.
Reduced-sodium soup and onion soup mix are a good option if you are watching salt. You can also add a teaspoon of Worcestershire sauce or a small pinch of dried thyme to the soup mixture for extra flavor. Don’t get too wild, though. Too much thyme can make the roast taste like it has been dragged through a potpourri bowl. Not the finest hour.
You can swap the egg noodles for another sturdy pasta shape if that’s what you have, but keep the amount close to 12 ounces so there is enough gravy to go around. Wide noodles really are best, in my opinion. Then again, I’ve made this with what was in the pantry and it still works well.
For a creamy slow cooker beef and noodle dinner, try Crock Pot Ground Beef Stroganoff, finished with sour cream and egg noodles.
For another beef dinner, Three Cheese Beef Lasagna pairs ground beef sauce with a ricotta, mozzarella and Parmesan filling.
Storage & Reheating
Leftovers keep well in the refrigerator for a few days in a covered container. The noodles will soak up more gravy overnight, so don’t be alarmed when it looks much thicker the next day. That is normal. A little unattractive, perhaps, but normal.
Reheat it gently on the stovetop over low heat with a spoonful or two of water or beef broth stirred in. The microwave works fine too—cover it loosely, heat it in short bursts, and stir between them so the edges don’t get rubbery. You might also like our Slow Cooked Balsamic Chuck Roast.
I actually think the flavor is even better the next day, though I hate to say that because fresh-from-the-slow-cooker is awfully hard to beat. Serve leftovers with buttered bread, a plain salad, or green beans if you feel like putting something green on the plate. Roasted carrots are nice too, especially in the colder months when every vegetable seems to cost twelve dollars for no earthly reason.
Final Notes
This is not elegant food. It is not meant to be. It’s the kind of dinner you make when the weather turns gray, or when you have had a rough day, or when you simply want to open the front door and be greeted by something better than the smell of laundry waiting to be folded. Try our Slow Cooker Bacon Wrapped Sirloin Roast next.
Make this on a day when you need dinner handled early. Let it bubble away. Put out some bread if you’ve got it. And if there are seconds, well… that’s about as much praise as any cook really needs. If you like this, you'll love our Slow Cooker Pineapple Pork Loin.
Slow Cooker 4-Ingredient Beef and Noodles
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Ingredients
- 2 1/2 to 3 pounds beef chuck roast Excess fat trimmed away
- 2 10.5-ounce cans condensed cream of mushroom soup Do not dilute
- 1 1-ounce packet dry onion soup mix
- 12 ounces dried wide egg noodles
Instructions
- Place the chuck roast in the bottom of a 5- to 6-quart slow cooker, cutting it into 2 or 3 large chunks if it is especially thick so it sits in a fairly even layer.
- In a medium bowl, stir together both cans of condensed cream of mushroom soup and the dry onion soup mix until mostly smooth.
- Pour the soup mixture evenly over the roast and spread it around so the meat is well coated; do not add water.
- Cover and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and shreds easily with a fork.
- Use two forks to shred the beef right in the slow cooker and mix it into the gravy, tasting before adding only a pinch of salt and pepper if needed.
- About 20 minutes before serving, cook the wide egg noodles on the stovetop according to the package directions until just al dente, then drain well without rinsing.
- Gently fold the hot drained noodles into the shredded beef and gravy until coated; if the mixture is unusually thick, stir in a splash or two of hot water or beef broth.
- Turn the slow cooker to WARM and let everything sit together for 5 to 10 minutes before serving.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
