Slow Cooker Beef Roast and Noodles: A Comforting One-Pot Meal Tips, FAQ & printable recipe

Tips for success

For the best flavor, take the time to sear the beef properly. A deep brown crust adds a complexity that cannot be achieved otherwise.

Also, make sure the beef is submerged in the cooking liquid; if needed, add a little extra broth or water. This ensures even cooking and prevents dry spots.

When shredding the beef, use two forks to pull it apart gently. This creates nice, bite-sized pieces that mix well with the pasta.

If the sauce seems too thin, let it simmer uncovered for a few minutes to reduce. Conversely, if it is too thick, add a splash of pasta water or broth to loosen it.

Variations

• Mushroom and Herb: Add 8 oz sliced cremini mushrooms to the slow cooker along with the onions. Stir in 1 tsp dried rosemary with the thyme. The mushrooms add an earthy depth that complements the beef beautifully.
• Spicy Kick: Add 1-2 tsp red pepper flakes or a chopped chipotle pepper in adobo sauce to the slow cooker for a smoky heat. Serve with a dollop of sour cream to balance the spice.
• Red Wine Braise: Replace 1 cup of the beef broth with 1 cup of dry red wine. The wine adds a rich, fruity complexity. Simmer the sauce for a few extra minutes to cook off the alcohol.
• Vegetable Boost: Add 2 large carrots, peeled and sliced, and 2 celery stalks, chopped, to the slow cooker with the onions. This adds sweetness and texture, making the dish even more hearty.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth or water to loosen the sauce.

Freezer

The cooked beef and sauce can be frozen for up to 3 months. Cool completely, then transfer to a freezer-safe container.

Reheat

Reheat the beef and sauce in a saucepan over medium heat, stirring occasionally, until heated through. Add a little broth or water if needed.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even more delicious the next day.

Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to restore the sauce's consistency.

The beef can be cooked and shredded up to 2 days in advance. Store the shredded beef in its sauce in the refrigerator. When ready to serve, reheat the beef and sauce in a pot or slow cooker, then toss with freshly cooked pasta. This makes meal prep a breeze.

Serving ideas

Serve this slow cooker beef roast and noodles hot, straight from the slow cooker or a large serving bowl. Garnish with fresh parsley for a pop of color and a hint of freshness. A side of crusty bread or a simple green salad would round out the meal beautifully.

This dish is incredibly satisfying on its own, but it also pairs well with roasted vegetables or a light coleslaw.

For a family-style dinner, place the slow cooker on the table and let everyone serve themselves. The tender beef and saucy noodles are sure to be a crowd-pleaser.

Frequently asked questions

Recipe card

Slow Cooker Beef Roast and Noodles: A Comforting One-Pot Meal

Prep 15 minCook 8 hRest 10 minTotal 8 h 25 minServes 6

Ingredients

• 3 lb beef chuck roast
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 2 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp cornstarch
• 2 tbsp water
• 12 oz pappardelle pasta
• 2 tbsp fresh parsley, chopped

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Contains: gluten, milk, fish

Estimated nutrition per serving

Calories

620

Protein

45 g

Carbohydrates

45 g

Fat

28 g

Sodium

800 mg

Automatic estimate from the ingredient list, not laboratory-verified.