Slow Cooker Beef and Gravy Noodles

Slow Cooker Beef and Gravy Noodles

This comforting slow cooker beef and gravy noodles dish is the ultimate weeknight dinner that practically cooks itself. Tender beef chunks simmer for hours in a rich, savory gravy infused with herbs and aromatics, creating a restaurant-quality meal that your whole family will love. Simply prepare the ingredients in the morning, let your slow cooker do the work, and come home to an aromatic, satisfying dinner.

Ingredients

• 2 pounds beef chuck roast, cut into chunks
• 3 tablespoons butter
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup beef stock
• 2 tablespoons tomato paste
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 3 tablespoons cornstarch
• 3 tablespoons water
• 1 pound egg noodles
• 2 tablespoons fresh parsley, chopped
• Sour cream for serving

Instructions

1. Heat butter in a large skillet over medium-high heat and brown the beef chunks on all sides, about 8 minutes total. Season with salt and pepper.
2. Transfer beef to your slow cooker. Add onion and garlic to the same skillet and cook for 2 minutes until fragrant, then add to the slow cooker.
3. Pour in beef broth and beef stock. Stir in tomato paste, Worcestershire sauce, thyme, and rosemary.
4. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until beef is very tender.
5. In the last 30 minutes of cooking, mix cornstarch and water together to make a slurry. Stir into the slow cooker to thicken the gravy.
6. Cook pasta according to package directions in salted boiling water until al dente. Drain well.
7. Divide noodles among bowls and top with beef and gravy. Garnish with fresh parsley and a dollop of sour cream.

Practical Tips

Brown the beef first: Taking time to properly brown the beef chunks creates a deeper, more complex flavor through caramelization. This step is worth the extra effort and makes a noticeable difference in the final dish.

Add the cornstarch slurry at the right time: Stirring in the thickening agent during the last 30 minutes ensures the gravy reaches the perfect consistency without becoming too thick or breaking down.

Cook pasta separately: Cooking the noodles in a separate pot prevents them from becoming mushy and absorbing too much liquid. This keeps them perfectly tender and al dente.

How to Store It

Store leftovers in an airtight container in the refrigerator for up to 3 days. The beef and gravy will keep well and actually taste even better as the flavors continue to develop. Reheat gently on the stovetop over low heat, adding a splash of broth if needed to restore the sauce consistency. You can also freeze the beef and gravy separately from the noodles for up to 2 months.

Questions and Answers

Can I use a different cut of beef? Yes, beef chuck roast is ideal for slow cooking, but you can also use beef stew meat, brisket, or short ribs. Avoid lean cuts like sirloin as they tend to dry out during long cooking times.

What if I want to add vegetables? Feel free to add carrots, potatoes, or mushrooms to the slow cooker along with the beef. Add firmer vegetables in step 3 so they cook through, or add softer vegetables like mushrooms in the last hour of cooking.

Can I make this in a Dutch oven instead? Absolutely. Brown the beef, sauté the aromatics, then transfer everything to a Dutch oven. Cover and bake at 325°F for 2 to 3 hours until the beef is tender, stirring occasionally.