Slow Cooker Creamy Garlic Beef Pasta: A Deliciously Simple Comfort Meal

Beef Stew Meat or Chuck Roast: I typically use beef stew meat for this recipe because it cooks faster but you can also use chuck roast, which will work wonderfully as well. The beef becomes so tender after slow cooking, and it’s the perfect base for this dish.
Cream Cheese: The cream cheese gives the sauce that smooth velvety texture. It’s what makes this dish so creamy and comforting.
Heavy Cream: Heavy cream adds richness to the sauce giving it that luxurious, silky consistency.
Garlic: The garlic is the star of this recipe. It gives the dish that bold savory flavor that pairs so perfectly with the beef and creamy sauce.
Beef Broth: The broth adds depth to the sauce making it hearty and full of flavor. You can use chicken broth as well, but beef broth gives it that extra umami taste.
Italian Seasoning: This seasoning blend of herbs like oregano basil, and thyme adds that quintessential Italian flavor. It’s the perfect addition to the creamy garlic sauce.
Pasta: I love using rotini or penne for this recipe because the little ridges help hold onto the sauce but any pasta will do.
Parmesan Cheese: A sprinkle of freshly grated Parmesan cheese on top brings everything together and adds a bit of sharp salty goodness to the dish.

Before you put the beef into the slow cooker, I recommend browning it in a skillet for a few minutes. I know it seems like an extra step, but trust me—it’s worth it. Browning the beef helps develop a rich, caramelized flavor that will make the dish even more delicious. Heat a bit of oil in a large skillet over medium-high heat, then add the beef and cook for about 2-3 minutes per side, just until it’s browned. It doesn’t need to be fully cooked at this point; the slow cooker will finish the job. Once browned, transfer the beef to the slow cooker.

Now that the beef is in the slow cooker, it’s time to add the garlic and cream cheese. Cut the cream cheese into cubes to make it easier to melt, then toss it into the slow cooker along with the garlic. The garlic will infuse the beef and sauce with amazing flavor as it cooks, while the cream cheese adds that dreamy, creamy texture we all love.

Next, pour in the beef broth and heavy cream. Stir everything together, making sure the beef is mostly covered by the liquid. The liquid will help create a rich, creamy sauce as it simmers. Add the Italian seasoning and give it one last stir to make sure everything is evenly distributed. Then, cover the slow cooker and set it to cook on low for about 6-7 hours. The beef will become tender and the sauce will thicken into a velvety, creamy texture.

While the beef is slow cooking, it’s time to cook the pasta. About 30 minutes before you’re ready to serve, bring a pot of salted water to a boil and cook the pasta according to the package directions. I like to cook the pasta a bit al dente because it will continue to soak up some of that creamy sauce once mixed in with the beef. Once the pasta is done, drain it and set it aside.

Once the beef is nice and tender, it’s time to combine everything! Add the cooked pasta to the slow cooker and give everything a good stir. You want to make sure the pasta is coated in that luscious, creamy garlic sauce. Once it’s all mixed together, you’re ready to serve.

Before serving, sprinkle a generous amount of freshly grated Parmesan cheese over the top. This adds a salty, savory kick to the dish and helps tie all the flavors together. If you want to make it look even fancier (though honestly, it already looks amazing), you can garnish with some chopped fresh parsley.