Slow Cooker Beef Mushroom Gravy (Printable)
Slow-cooked beef and mushrooms paired with rich egg noodles for comforting, satisfying flavor.
# What You'll Need:
→ Beef and Gravy
01 - 2 pounds beef chuck roast, trimmed and cut into 2-inch pieces
02 - 1 medium yellow onion, sliced
03 - 3 cups cremini mushrooms, sliced
04 - 3 cloves garlic, minced
05 - 2 tablespoons Worcestershire sauce
06 - 1 tablespoon tomato paste
07 - 2 cups low-sodium beef broth
08 - 2 teaspoons dried thyme
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon black pepper
11 - 2 tablespoons cornstarch
12 - 2 tablespoons cold water
→ Egg Noodles
13 - 12 ounces wide egg noodles
14 - 4 tablespoons unsalted butter
# How to make it:
01 - Pat beef pieces dry and season with salt and pepper.
02 - Arrange onion slices on the bottom of the slow cooker. Place beef pieces on top, followed by mushrooms and garlic.
03 - Pour in beef broth, Worcestershire sauce, and stir in tomato paste and dried thyme.
04 - Cover and cook on low for 7-8 hours or until beef is fork-tender.
05 - Whisk cornstarch with cold water in a small bowl. Stir the mixture into the slow cooker, cover, and cook on high for 15 minutes until sauce thickens.
06 - Boil egg noodles according to package instructions, drain, and toss with unsalted butter.
07 - Spoon beef and mushroom gravy over warm buttered egg noodles and serve immediately.
# Recipe Expert Tips:
01 -
- Easy prep just toss it all in the slow cooker
- Deep savory flavors thanks to mushrooms and herbs
- Perfect for busy nights prep ahead
- Feeds a crowd on a budget
02 -
- High protein and filling for cold weather meals
- A make-ahead crowd-pleaser for gatherings
- Leftovers are even more flavorful the next day
03 -
- Do not rush searing the beef this is where the deep flavor develops
- If you like thicker gravy use a bit more cornstarch slurry at the end
- Always use unsalted butter so you control the saltiness in both gravy and noodles