Slow Cooker Beef And Homemade Egg Noodles

This Slow Cooker Beef and Homemade Egg Noodles recipe is hearty, full of flavor, and SO comforting!  It’s a perfect meal for a chilly day!   

I grew up eating beef and homemade egg noodles.  I loved to watch my mom roll out and cut the egg noodles and I was always going back for seconds when they were served.  My mom never used a slow-cooker, but these days, I often use a slow-cooker when making them.  Beef and homemade egg noodles is one of those hearty comfort meals that really warms you up on a chilly day.

Sear The Meat

Searing vs. Braising

In case you’re confused between searing and braising meat, here’s the difference.  Searing is used on tender cuts of meat such as poultry and certain cuts of roasts.  The meat gets seared in little to no oil in a hot skillet until all sides and edges are golden brown.  The meat is cooked through the surface only.  Then it gets roasted in the oven or cooked in a crockpot.  Braising is used on tougher cuts of meat, such as rump roast, where the connective tissue needs to be melted in order to make the meat tender.  The meat needs to be cooked by moisture.  The meat is placed in a dish and covered halfway with stock.  Then the dish is covered and baked in a low oven until the meat is tender.

Mixing, Rolling and Cutting The Egg Noodle

Old Fashioned homemade egg noodles are super easy to make.  They are made of flour, salt, water, and eggs.  There’s no milk or leavening here.  We’re not making drop dumplings here so we don’t need the noodles to rise and we don’t need milk.  The noodles will automatically expand when they get dropped into the hot broth.

MIXING

1. Add flour and salt to a large mixing bowl and mix together.
2. Make a well in the center and add the eggs and water.
3. Mix until it forms a sticky round dough ball.
4. Place the dough on a well-floured surface

Rolling and Cutting

1. Roll the dough on a well-floured surface to a thickness of 1/8 inch.  Don’t be tempted to roll them thicker.  They will puff up quite a bit when they are dropped in the hot broth.  You can roll the dough in a rectangular shape if you want to be perfect, but as you see above, I rolled it into a more rounded shape.  It works either way.
2. Using a pizza cutter or sharp knife, (a pizza cutter works great), make a long vertical cutter down the center of the dough.  Then make horizontal cuts about 1/4 inch wide and 4 to 5 inches long.  It’s really up to you.  If you want shorter noodles, cut the dough into thirds instead of halves and make shorter horizontal cuts.
3. Separate the noodles, and lightly flour them.  Leave them on a lightly floured surface or parchment paper while you cook the meat.  This will take several hours, so if you want to free up your work surface, I suggest spreading them on parchment-lined cookie sheets.  Just make sure they are not touching.  The longer the noodles are left to dry, the better.  They won’t be as prone to stick together when you cook them in the broth.

What Is Kitchen Bouquet?

Kitchen Bouquet is a seasoning and browning agent used in meats, gravies, and sauces.  It’s made with herbs, spices, vegetables, and water.  Some think it has a mild beef flavor.  It adds a dark rich color to gravy and sauces.  It’s optional in this recipe, so if you don’t have it don’t worry.  Your roast will still taste great.  When shopping, look for Kitchen Bouquet in the spice aisle.

More comfort food you might like…

Chicken with Fluffy Dumplings and Gravy

Easy No-Fail Flat Dumplings  

Slow Cooker Beef And Homemade Egg Noodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Cindy Gibbs
• Prep Time: 1 hour
• Cook Time: 6 hours
• Total Time: 7 hours
• Yield: 8 servings 1x
• Category: Dinner
• Method: Cook
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

This Slow Cooker Beef and Homemade Egg Noodles recipe is hearty, full of flavor, and SO comforting!  It’s a perfect meal for a chilly day!   

---

Ingredients

Units USM Scale 1x2x3x

FOR THE EGG NOODLES

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 large egg, plus 3 egg yolks
• Enough water to make a dough and form a ball, about 6 tablespoons

FOR THE ROAST

• 2 tablespoons vegetable or canola oil
• 2 1/2 to 3 pound Chuck Roast
• 1 large onion, diced
• 3 beef bouillon cubes
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon Kitchen Bouquet (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

FOR THE EGG NOODLES

1. Mix the dough.  Add the flour and salt to a large bowl and whisk together to combine.  Make a well in the center of the flour.  Add the water and eggs to the well.  Mix with a wooden spoon or spatula until the mixture forms a slightly sticky ball.  Place the dough ball onto a well floured surface and knead the ball a couple of times until it’s no longer sticky.
2. Roll and cut the noodles.  Using a floured rolling pin, roll the dough out into a thickness of 1/8 inch.  You can roll it into a rectangle or round, it doesn’t really matter.  It’s important to roll the dough thin, because the egg noodles will puff up and become thick when they are cooked.  Using a sharp knife or pizza cutter, (the pizza cutter works great), cut the dough in half, down the center.  Starting at one side of the dough, cut strips of dough about 4 to 5 inches long…this is totally up to you as to how long you want your noodles.  My mother always made really long noodles.  I prefer shorter noodles myself.  See pictures above.  Once the noodles are cut, make sure they’re dusted with flour and not touching.  Leave the noodles on a lightly floured surface and allow them to dry while you prepare the roast.

FOR THE ROAST

1. Sear the meat.  Add the oil to a large skillet over a medium high heat.  (If you want to make this recipe on the stove top versus a crockpot, use a dutch oven).  Add the meat to the skillet.  Sear the meat on each side and on all edges, making sure the surface is completely browned.  See pictures above.  This step is important to seal in the juices of the meat while it is cooking.  Once the meat is browned on all sides and edges, remove the skillet from the heat.  Transfer the meat to a large crockpot.
2. Add the onion, beef bouillon, salt, pepper, and kitchen bouquet to the crockpot.  Add water until it’s about 5 inches higher than the top of the meat.  Cover and cook on high for 4 hours.  Remove lid and check the meat.  It should be fork tender.  If it’s not, continue to cook for an additional hour and check again.  Using 2 forks, shred the meat into bite size pieces in the crockpot.  Taste the broth and add additional salt and pepper to taste.  Add the noodles a few at a time, making sure none of them are sticking together.  Add the lid and cook on high for 45 minutes to 1 hour until the noodles are tender.
3. Serve hot and refrigerate leftovers.  The leftovers taste just as good the next day.

---

Notes

• You can also cook the meat on low for 8 hours, add the noodles and turn to high heat until the noodles are done.