Slow Cooker Beef Roast and Noodles: A Comforting One-Pot Meal Step-by-step instructions

Before you start

Before starting, pat the beef dry and season it well. Chop the onion and mince the garlic. Measure out the broth, Worcestershire, tomato paste, and spices.

Have the cornstarch and water ready for the slurry. Cook the pasta just before serving so it stays al dente. This recipe requires about 15 minutes of active prep, then the slow cooker does the rest.

Instructions

Sear and Aromatics

1. 1Sear the Beef
   Pat the beef chuck roast dry with paper towels. Season all over with kosher salt and black pepper. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the beef and sear for 4-5 minutes per side, until deeply browned on all sides. Transfer the beef to the slow cooker. Let it rest for 3 minutes before slicing.
   Look for The beef should have a deep brown crust on all sides.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Searing locks in flavor and adds richness to the final dish.
2. 2Cook the Aromatics
   In the same skillet, reduce the heat to medium. Add the chopped onion and cook, stirring occasionally, for 4-5 minutes until softened and lightly browned. Add the minced garlic and cook for 1 minute more, until fragrant.
   Look for The onions are translucent and the garlic is fragrant but not burned.
   Tip Scrape up any browned bits from the bottom of the skillet for extra flavor.
3. 3Deglaze and Build the Sauce
   Pour the beef broth into the skillet, scraping up any browned bits. Stir in the Worcestershire sauce, tomato paste, dried thyme, and bay leaf. Bring to a simmer, then pour the mixture over the beef in the slow cooker.
   Look for The liquid is a rich brown color and slightly thickened.
   Tip Make sure the beef is mostly submerged in the liquid.

The beef should be browned on all sides with a deep crust. The onions are softened and the garlic is fragrant.

The broth mixture is simmering and has picked up all the browned bits from the pan. The slow cooker is filled with the beef and the aromatic liquid, ready for the long cook.

Slow Cook and Shred

4. 4Slow Cook the Beef
   Cover the slow cooker and cook on low for 8 hours, or on high for 5-6 hours, until the beef is fork-tender and easily shredded. Let it rest for 3 minutes before slicing.
   Look for The meat shreds easily with a fork and is very tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not open the lid during cooking, as this releases heat and extends cooking time.
5. 5Shred the Beef
   Remove the beef from the slow cooker and place it on a cutting board. Let it rest for at least 3 minutes. Use two forks to shred the beef into bite-sized pieces, discarding any large pieces of fat. Return the shredded beef to the slow cooker.
   Look for The beef is tender and shreds easily.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting the beef before shredding helps retain its juices.
6. 6Thicken the Sauce
   In a small bowl, whisk together the cornstarch and water to create a slurry. Stir the slurry into the slow cooker. Cover and cook on high for 15-20 minutes, until the sauce has thickened slightly.
   Look for The sauce coats the back of a spoon.
   Tip Stir the slurry well to avoid lumps.

After 8 hours on low or 5-6 hours on high, the beef is fork-tender and easily shreds. The sauce has developed a rich, savory aroma. After shredding and returning the beef to the slow cooker, the cornstarch slurry has thickened the sauce to a glossy, coating consistency.

Pasta and Finish

7. 7Cook the Pappardelle
   Bring a large pot of salted water to a boil. Add the pappardelle and cook according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
   Look for The pasta is tender but still has a slight bite.
   Tip Reserve some pasta water to loosen the sauce if needed.
8. 8Combine and Serve
   Add the cooked pappardelle to the slow cooker with the beef and sauce. Toss gently to combine, adding a splash of reserved pasta water if the sauce seems too thick. Garnish with fresh parsley and serve immediately.
   Look for The noodles are coated in the savory sauce and mixed with tender beef.
   Tip Serve hot, with extra parsley on top if desired.

The pappardelle is cooked al dente and drained. When tossed with the beef and sauce, the noodles are evenly coated and the dish is steaming hot. The parsley adds a fresh, bright finish. The final dish is hearty, saucy, and ready to serve.

Common mistakes

One common mistake is lifting the lid of the slow cooker to check on the meat, which releases heat and extends cooking time. Another is skipping the searing step—this adds essential flavor that cannot be replicated later.

Also, be sure to shred the beef before adding the cornstarch slurry, as the sauce thickens best with the meat already in pieces. Finally, do not overcook the pasta; cook it al dente so it holds up when mixed with the sauce.

How to tell it’s done

The beef is done when it is fork-tender and easily shreds apart. The internal temperature of the beef should reach at least 145°F (63°C), but because it is cooked low and slow, it will be far more tender than a medium-rare roast.

Let the beef rest for at least 3 minutes before shredding to allow the juices to redistribute. The sauce should be thickened enough to coat the back of a spoon.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest