This page gathers five slow cooker beef recipes built around beef, noodles, stew, or roast. Each one uses a simple method that lets the slow cooker do most of the work while the final steps finish the dish with pasta, cheese, or pan juices.
The recipes here range from creamy casseroles to gravy-rich bowls and fork-tender roast. Several rely on adding noodles near the end so they stay tender without turning mushy.
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- Slow Cooker Amish Country Tomato Beef Casserole
- Slow Cooker 3-Ingredient Beef Stew Noodles
- Slow Cooker Garlic Herb Beef Chuck Roast
- Slow Cooker Poor Man’s Beef and Noodles
- 4-Ingredient Slow Cooker Ribbon Noodles
Slow Cooker Amish Country Tomato Beef Casserole
Slow Cooker Amish Country Tomato Beef Casserole layers raw ground beef, tomato soup, egg noodles, sour cream, and cheddar into a single slow cooker meal. The soup is whisked with water first, then the uncooked noodles are pressed into the liquid so they soften as the casserole cooks.
A final topping of sour cream mixed with half the cheese is spooned over the noodles before cooking. After the casserole bubbles and the noodles are tender, the remaining cheese is melted on top and the dish is gently stirred from the edges inward before serving.
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Slow Cooker 3-Ingredient Beef Stew Noodles
Slow Cooker 3-Ingredient Beef Stew Noodles starts with beef stew meat and condensed beef stew, including the potatoes, carrots, and gravy already in the cans. Everything cooks low and slow until the beef is very tender and the vegetables are soft, with a quick check at the end to adjust thickness if needed.
The egg noodles are cooked separately in salted water, then drained well and folded into the slow cooker near the end. Once added, they rest in the gravy for a few minutes so each bowl comes out coated and full of sauce.
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Slow Cooker Garlic Herb Beef Chuck Roast
Slow Cooker Garlic Herb Beef Chuck Roast is a straightforward roast built on butter, garlic, Italian herbs, salt, and pepper. The chuck roast sits fat side up in the slow cooker, then gets covered with warm garlic herb butter that runs down the sides and collects in the bottom.
After cooking until the beef pulls apart easily, the roast is rested before slicing against the grain or pulling into chunks. The cooking juices can be skimmed if desired, then spooned over the beef and served alongside the remaining juices.
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Slow Cooker Poor Man’s Beef and Noodles
Slow Cooker Poor Man’s Beef and Noodles combines beef stew meat or chuck roast with condensed cream of mushroom soup and brown gravy mix for a rich base. The soup and gravy are whisked together without water, then poured over the beef and cooked until the meat is tender enough to break apart.
Dry wide egg noodles go straight into the slow cooker near the end, with hot water added only if needed to barely cover them. After a short covered cook on high, the noodles become tender and the gravy clings to both the beef and pasta.
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4-Ingredient Slow Cooker Ribbon Noodles
4-Ingredient Slow Cooker Ribbon Noodles keeps the ingredient list short with beef stew meat, condensed French onion soup, dry onion soup mix, and wide ribbon pasta. The beef cooks in the onion-based sauce until very tender and the gravy turns dark and glossy.
The ribbon pasta is cooked separately until just shy of tender, then drained and tossed into the slow cooker. A little reserved pasta water can be added to loosen the sauce, and the dish rests briefly on warm before one final toss and serving.
