You’re going to absolutely love this Slow Cooker Amish Beef and Noodles Recipe — it’s comfort food at its finest, made incredibly easy with your slow cooker. I first tried this dish on a chilly weekend, and what struck me right away was how the tender beef combined with creamy noodles creates this soulful, rich meal that feels like a big cozy hug on a plate. It’s perfect for those days when you want home-cooked goodness without standing over the stove for hours.
What makes this slow cooker Amish beef and noodles recipe stand out for me is that it marries simplicity with deep, hearty flavor. The slow cooker does the magic, turning a simple chuck roast into succulent, shreddable beef, and the creamy mushroom sauce and egg noodles soak up all that goodness. Whether you’re feeding a family or prepping for leftovers, this dish is a winner that keeps everyone happy.
Why You’ll Love This Recipe
- Set-It-And-Forget-It Convenience: Let your slow cooker do all the hard work while you relax or focus on other things.
- Rich, Homemade Flavor: The beef soaks up the onion soup and au jus mixes for a deeply savory sauce that’s better than takeout.
- Family-Friendly Comfort: Creamy noodles with tender beef make this a cozy dinner that both kids and adults rave about.
Ingredients You’ll Need
Each ingredient here plays its part in creating that classic Amish beef and noodles dish we all love. From the chuck roast that slowly breaks down into tender strands to the creamy mushroom soup that perfectly blends with the egg noodles, it’s a classic combo that’s hard to beat.
- Chuck roast: This cut has the perfect fat content for slow cooking, turning fork-tender and juicy.
- Onion soup mix: Adds a savory punch without the need to chop and sauté fresh onions.
- Au jus mix: Brings that rich beefy flavor that makes this dish truly special.
- Beef consommé: Concentrated beef broth that infuses deep flavor into the sauce.
- Canned whole mushrooms: They add earthy flavor and a nice texture that complements the beef.
- Cream of mushroom soup: Creates the creamy sauce that ties the noodles and beef together.
- Medium egg noodles: Classic choice for this dish, holding sauce well and becoming tender without turning mushy.
- Milk or cream: Added at the end to enrich the sauce and give it that velvety finish.
- Mashed potatoes: While optional, I love serving this recipe over creamy mashed potatoes for an extra cozy meal.
Variations
I love to keep things flexible depending on what’s in my pantry or what my family’s craving that day. This Slow Cooker Amish Beef and Noodles Recipe is super forgiving and welcomes tweaks you might want to try.
- Mushroom-Free Version: If you’re not a fan of mushrooms, I’ve swapped them out for sautéed onions or even green beans with great results—this helps keep the sauce hearty but lighter in texture.
- Healthier Swap: I sometimes use low-sodium broth and reduced-fat cream of mushroom soup to cut down on salt and calories without losing flavor.
- Make It Gluten-Free: Use gluten-free noodles and ensure the soup mixes are gluten-free; I had success with this for a friend who needed gluten-free options.
- Extra Veggies: When I want to bulk up the veggies, adding carrots or peas during the last hour keeps things colorful and even more nourishing.
How to Make Slow Cooker Amish Beef and Noodles Recipe
Step 1: Sear the Chuck Roast for Maximum Flavor
Start by heating a tablespoon of olive oil in a skillet over high heat. Season your chuck roast with salt and pepper, then sear it for about 3-4 minutes per side until it’s beautifully browned. This step really amps up the flavor because browning creates those delicious caramelized bits you want in a hearty beef dish. If your slow cooker has a ‘Sauté’ or ‘Roast’ setting, you can save a pan by doing this right in the cooker.
Step 2: Layer Up Your Slow Cooker
Place the seared roast in the slow cooker, then sprinkle over the onion soup mix and au jus mix evenly. Pour the beef consommé and cream of mushroom soup on top. Give it a quick gentle stir to combine the soups without disturbing the roast too much. Scatter the canned whole mushrooms around the roast so they can soak up all those fantastic juices during cooking.
Step 3: Slow Cook and Shred the Beef
Set your slow cooker to LOW and cook for about 6 hours. The chuck roast will slowly break down, becoming tender enough to shred easily. When the time’s up, use two forks to finely shred the beef right in the broth—this way the shredded meat soaks up all those luscious flavors.
Step 4: Add Noodles and Finish Cooking
After shredding, stir in the uncooked medium egg noodles and recover the slow cooker. Switch the heat to HIGH and let it cook for another hour. This cooks the noodles right in the flavorful broth, making them tender and perfectly infused with the beefy sauce.
Step 5: Stir in Cream or Milk for Richness
Finally, pour in your milk or cream of choice and stir everything together until the sauce becomes wonderfully creamy. Be careful not to add the cream too early or it might curdle during the slow cooking. This last touch brings the dish together with that signature velvety finish.
Step 6: Serve Over Mashed Potatoes
I like to scoop warm mashed potatoes onto my plate and ladle the beef and noodle mixture over the top. It’s the perfect way to soak up all that savory sauce and adds an extra layer of comforting carbs. Trust me, this makes the meal feel extra special.
Pro Tips for Making Slow Cooker Amish Beef and Noodles Recipe
- Don’t Skip the Searing: Browning the beef adds layers of flavor you can’t get just from slow cooking alone—totally worth the extra step.
- Shred Beef in the Broth: Doing this right in the slow cooker means the meat soaks up more sauce and stays juicy instead of drying out.
- Add Noodles Last: I learned early on that cooking noodles too long can turn them mushy, so adding them with 1 hour left gives them perfect texture.
- Use Cream or Milk at the End: Adding dairy at the end keeps the sauce smooth and prevents curdling or breaking during cooking.
How to Serve Slow Cooker Amish Beef and Noodles Recipe
Garnishes
For garnishes, I love sprinkling some freshly chopped parsley or green onions to brighten up the rich dish and add a splash of color. A little cracked black pepper on top brings out the beefy flavors even more. Sometimes, a dash of shredded sharp cheddar cheese on the side makes for a perfectly indulgent touch.
Side Dishes
This dish is rich and filling, so I usually pair it with something light and fresh—like a crisp green salad with a bright vinaigrette or steamed green beans tossed with lemon and garlic. Roasted carrots or sautéed Brussels sprouts are great, too, especially if you want to sneak in extra veggies for your crew.
Creative Ways to Present
When I’ve served this for a special Sunday dinner, I like to plate it in oversized shallow bowls to showcase the messy, creamy goodness of the beef and noodles. For a fun twist, I’ve also layered it in a casserole dish topped with crispy fried onions for added texture—think Amish pot roast meets comfort food casserole! This always gets rave reviews.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge and it keeps beautifully for 3-4 days. Since the noodles soak up more sauce as it sits, sometimes I add a splash of milk or broth when reheating to loosen it back up and keep that creamy texture.
Freezing
This Slow Cooker Amish Beef and Noodles Recipe freezes well, which I learned after making a double batch once. Just portion it into freezer-safe containers and thaw overnight in the fridge before reheating. The texture holds up nicely if reheated gently.
Reheating
When reheating, I pop leftovers into a saucepan over medium-low heat with a splash of cream or milk, stirring frequently to avoid sticking or drying out. You can also reheat in the microwave, but I recommend stirring every minute or so to keep everything warm and creamy evenly.
FAQs
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Can I use other cuts of beef for the Slow Cooker Amish Beef and Noodles Recipe?
Absolutely! Chuck roast is ideal because it becomes tender and flavorful when slow-cooked, but you can use brisket or even short ribs if you prefer. Just make sure the cut is suitable for slow cooking and will shred easily after several hours.
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Do I need to cook the egg noodles before adding them?
Nope! The noodles cook perfectly in the slow cooker during the last hour of cooking. Adding uncooked noodles at this stage soaks them in all those delicious juices, giving them even more flavor.
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Can I make this recipe dairy-free?
Yes! Simply swap the cream of mushroom soup and milk for dairy-free alternatives, like a coconut milk cream soup and unsweetened almond or oat milk. Just make sure your soup mixes don’t contain dairy too.
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What’s the best way to avoid mushy noodles?
Adding the raw noodles with just one hour of cooking remaining helps them stay tender but not mushy. Avoid adding them at the beginning of the slow-cooking process, which can break them down too much.
Final Thoughts
This Slow Cooker Amish Beef and Noodles Recipe has become one of my go-to comfort meals that feels like a warm embrace, especially on cold nights or whenever I want a fuss-free dinner. I hope you give it a try—you’ll find it’s not only delicious but also super easy to prepare, letting you come home and enjoy a rich, hearty meal without the hassle. Trust me, once you taste those tender noodles swimming in creamy beef sauce, it might just become your family’s new favorite dish.
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Slow Cooker Amish Beef and Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Amish Beef and Noodles recipe features tender chuck roast slow-cooked with flavorful onion soup mix, au jus, mushrooms, and cream of mushroom soup, combined with egg noodles and finished with a creamy touch of milk or cream. Perfectly served over mashed potatoes, this comforting dish is rich, hearty, and easy to prepare with minimal hands-on time.
Ingredients
Beef and Broth:
- 2 1/2 lbs chuck roast
- Salt & pepper, to taste
- 1 packet onion soup mix
- 1 packet au jus mix
- 1 (14 oz) can beef consommé
- 12 oz canned whole mushrooms, drained
- 1 (10 oz) can cream of mushroom soup
Noodles and Cream:
- 8 oz medium egg noodles (uncooked)
- 1 cup milk or cream
Serving:
- Mashed potatoes, for serving
Instructions
- Season and Sear Roast: Heat a skillet over high heat and add 1 tablespoon olive oil. Season the chuck roast generously with salt and pepper. Sear the roast on each side for 3-4 minutes until browned, developing a crust to enhance flavor. If your slow cooker has a ‘Roast’ or ‘Sauté’ setting, you can use this step directly on the slow cooker.
- Prepare Slow Cooker: Place the seared chuck roast into the slow cooker. Sprinkle the onion soup mix and au jus mix evenly over the roast. Pour the beef consommé and cream of mushroom soup on top, then lightly mix the ingredients together to combine. Add the drained canned whole mushrooms to the slow cooker.
- Slow Cook the Roast: Cover and cook the mixture on LOW for 6 hours to ensure the beef becomes tender and infused with the broth’s flavor.
- Shred and Add Noodles: Remove the lid and finely shred the chuck roast within the broth using two forks. Stir in the uncooked egg noodles evenly throughout the slow cooker. Recover and cook on HIGH for an additional 1 hour, allowing the noodles to cook through and absorb the flavors.
- Finish with Cream: Pour in the milk or cream and mix thoroughly to create a rich, creamy sauce coating the beef and noodles.
- Serve: Spoon a generous portion of mashed potatoes onto each plate and top with the hearty beef and noodles mixture. Serve immediately for a comforting and satisfying meal.
Notes
- For best results, sear the roast to lock in flavor before slow cooking.
- You can substitute milk with heavy cream for a richer dish, or use a dairy-free alternative if preferred.
- Use fresh mushrooms instead of canned if preferred, but adjust cooking time accordingly.
- Leftovers store well in the refrigerator for up to 3 days, and the dish can be gently reheated on the stovetop or microwave.
- This recipe pairs beautifully with green vegetables or a fresh salad for a balanced meal.
Nutrition
- Serving Size: 1 serving (approx. 1/8th of recipe)
- Calories: 460 kcal
- Sugar: 4 g
- Sodium: 830 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
