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Slow Cooker Amish Beef and Noodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 121 reviews
  • Author: Lauren
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Finish with Cream: Pour in the milk or cream and mix thoroughly to create a rich, creamy sauce coating the beef and noodles.
  6. 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

Find it online: https://tastyrates.com/slow-cooker-amish-beef-and-noodles-recipe/