5 from 2 votes

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.
Course Main Dish
Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings 6
Author Christin Mahrlig


  • 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.