Comfort food doesn’t get any better than Slow Cooker Beef and Noodles with Mushrooms. The meat cooks up so flavorful and tender. With lots of mushrooms and egg noodles, this is a filling, one dish meal.
This Slow Cooker Beef and Noodles with Mushrooms recipe starts with a chuck roast. I love the flavor of a chuck roast and how inexpensive they are compared to some other cuts of beef. I take a few minutes to sear the chuck roast in a pan before adding it to the crock pot. I find the flavor is just so much better.
Montreal steak seasoning, salt, and pepper are used to flavor the chuck roast.
The chuck roast is cooked with a little red wine, onion, garlic, thyme and a bay leaf until tender. Once the chuck roast is done cooking, remove it from the crock pot and add beef broth, Worcestershire sauce, and frozen egg noodles to the crock pot and cook until the egg noodles are done.
Brown the mushrooms in some butter and then add them along with half a cup of heavy cream to the crock pot.
This is a bowl full of comfort food with tender chunks of meat, mushrooms, and egg noodles all in a creamy broth.
Try These Other Slow Cooker Beef Recipes:
- Slow Cooker Ropa Vieja
- Slow Cooker Mississippi Beef
- Crock Pot Pot Roast
- Crock Pot Cubed Steak and Gravy
Slow Cooker Beef and Noodles with Mushrooms
- 1 (2 to 2 1/2-pound) boneless chuck roast, trimmed of excess fat
- 1 tablespoon Montreal steak seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons Vegetable oil
- 1/2 cup dry red wine
- 1 onion, diced
- 3 garlic cloves, chopped
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 4 cups low sodium beef broth
- 1 tablespoon Worcestershire sauce
- 12 ounces frozen egg noodles (I use Reames)
- 3 tablespoons butter
- 12 ounces white mushrooms, sliced
- 1/2 cup heavy cream
- Season chuck roast with steak seasoning, salt, and pepper. Heat oil in a pan over medium-high heat. Sear roast on all sides. Place in 6-quart slow cooker.
- Deglaze pan with wine, scraping up any browned bits. Pour into slow cooker.
- Add onion, garlic, thyme, and bay leaf to slow cooker. Cover and cook on HIGH for 4 to 5 hours or on LOW for 6 to 8 hours.
- Transfer roast to a cutting board and cover with foil.
- Add broth, Worcestershire sauce, and egg noodles to slow cooker. Stir, cover, and cook on high for 1 to 1 1/2 hours.
- Melt butter in a pan over medium-high heat. Add mushrooms and cook until browned.
- Use 2 forks to shred the meat. The last 15 minutes of cooking, add mushrooms, meat, and heavy cream to slow cooker. Season to taste with salt and pepper.
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Originally published December 4, 2107.
Recipe adapted from Cuisine Slow Cooker Menus.
More Slow Cooker Comfort Food
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20 thoughts on “Slow Cooker Beef and Noodles with Mushrooms”
How can this be made an instant pot? Thanks!
Do you drain the fat from the beef?
Can uncooked egg noodles be used in place of frozen?
If I could give it more stars, I would. My entire family loved it, even my pickiest!
Does the meat sit out on the cutting board the entire time the noodles are cooking? That seems like it would toughen up?
Made this supper For tonight and shared with my parents it was delicious and so warm and comforting on a cold rainy evening ! Thank you
Nutritional value please
This is so easy and yummy. Kids and husband approved!!
I’m sure you could use dry noodles, but the frozen noodles are so much better! They taste like homemade noodles. There is also a brand called Grandma’s Noodles in the freezer section. We don’t have Reams noodles in my town.
Has anyone tried this with dried noodles?
I’m going to try this tomorrow night..can’t wait
We are an alcohol-free family. Any suggestions on what I could use in place of red wine?
The grocery store has no-alcohol red wine next to the vinegar. It’s called “Cooking Wine”. I’ve used it in lots of dishes. I’m not alcohol free, but I don’t really keep wine in the house. It goes bad too quickly. I forget about it. I’m Pinning this recipe!
Thank you for your suggestion Diane. 🙂
The alcohol cooks off immediately in all meals that have wine in them
Almost any liquid can be used to deglaze a pan, from the neutral and minimalist plain water favoured by avant-garde chefs of the 1970s, to fanciful liquors and fruit juices. Select something that will complement the flavour of your final dish.
Yum! This looks like a bowlful of comfort, Christin. Pinning and trying!
I haven’t seen frozen egg noodles – could you use dried ones and if so how would you adjust the cooking time?
Jules, there is a brand called Reames, homestyle egg noodles (frozen). I use them all the time. They are great.
I have used the frozen ones before and didn’t like them. Not in this recipe but they came out slimy. Going to try with dry egg or Kluski is actually my favorite. Do u think maybe 10 minutes towards the end?