If you’re looking for a comforting, stick-to-your-ribs kind of meal, the Slow Cooker Amish Beef and Noodles Recipe is going to be your new best friend. I absolutely love how tender the beef gets after slow cooking it all day, and the noodles soak up that rich, savory broth in the best way possible. It’s honestly like the ultimate cozy dinner, perfect for busy weeknights or lazy weekends when you want something truly satisfying without the fuss.
When I first tried this Slow Cooker Amish Beef and Noodles Recipe, I was amazed by how simple the ingredient list was yet how deep the flavors turned out. It’s that kind of dish you can depending on to deliver warmth and happiness every time. Plus, with the slow cooker doing most of the work, you can focus on other things — or just take a breather while your kitchen fills with amazing smells.
Why You’ll Love This Recipe
- Hands-Off Cooking: You can set your slow cooker and forget it, perfect for busy schedules or meal prep days.
- Tender, Flavorful Beef: The chuck roast melts into tender shreds that soak up the delicious broth beautifully.
- Comfort Food Classic: The creamy noodles and rich mushroom sauce bring all that cozy goodness you crave.
- Great For Family Meals: It’s filling, crowd-pleasing, and makes enough to feed a hungry group or save leftovers.
Ingredients You’ll Need
All the ingredients here come together to mimic a homestyle Amish favorite that’s rich in flavor yet uses pantry staples you likely already have on hand. These basics work so well together, and I always recommend grabbing a good-quality chuck roast for the best texture.
- Chuck roast: Choose a well-marbled roast for ultimate tenderness after slow cooking.
- Salt & pepper: Simple seasoning goes a long way to enhance the beef’s natural flavor.
- Onion soup mix: This adds a savory base with a nice umami kick without needing fresh onions.
- Au jus mix: Gives the gravy-like broth a deep, beefy flavor that you’ll crave.
- Beef consommé (canned): This broth concentration keeps the dish rich and hearty.
- Canned whole mushrooms: I love how these add earthiness and keep it simple—no chopping needed.
- Cream of mushroom soup: Creates the creamy sauce that makes the noodles irresistible.
- Medium egg noodles: A classic noodle choice that holds up well without getting mushy.
- Milk or cream: Stirred in at the end for a luscious finish and added richness.
- Mashed potatoes: Perfect for serving underneath, soaking up every bit of that savory sauce.
Variations
You can easily mix things up depending on what you have or your preferences — I love encouraging that kind of personalization. Adding your own twist might just make you love this Slow Cooker Amish Beef and Noodles Recipe even more!
- Add Fresh Herbs: Sometimes I toss in a few sprigs of thyme or rosemary for an herbal boost that brightens the beef’s rich flavor.
- Dairy Alternatives: Use half-and-half or even a non-dairy cream substitute if you want to lighten it up without sacrificing creaminess.
- Differently Shaped Noodles: If you can’t find medium egg noodles, bowtie or wide pappardelle also work beautifully here.
- Mushroom Variety: Feel free to swap canned mushrooms for fresh sliced cremini or button mushrooms for texture differences.
How to Make Slow Cooker Amish Beef and Noodles Recipe
Step 1: Sear the Chuck Roast for Extra Flavor
Start by heating a tablespoon of olive oil in a hot skillet over high heat. Season your chuck roast well with salt and pepper, then sear it for 3-4 minutes on each side until you get a nice golden brown crust. This step might seem small, but it really amps up that deep, savory flavor you want in Amish-style beef dishes. If your slow cooker has a sauté or roast function, you can do this right inside it to save cleanup.
Step 2: Layer the Flavors in the Slow Cooker
Place the seared roast at the bottom of your slow cooker and sprinkle the onion soup mix and au jus mix evenly over the top. Pour in the beef consommé and the cream of mushroom soup, then give it a gentle stir to combine all those creamy, beefy elements. Don’t forget to add the drained whole mushrooms on top — they’ll soak up all that goodness while cooking low and slow.
Step 3: Let It Slow Cook and Shred the Beef
Set your slow cooker to LOW and let everything cook for about 6 hours. This long, gentle cooking time is what transforms the chuck roast into buttery-tender strands. When the timer’s up, use two forks to shred the beef right in the broth — it’s so easy and helps the meat absorb even more flavor.
Step 4: Add the Noodles and Finish Cooking
Stir in the uncooked egg noodles into the slow cooker, then cover it back up and increase the heat to HIGH. Let it cook for another hour, which is just the right amount of time for the noodles to become tender and soak up the rich beef sauce without falling apart. Finally, pour in the milk or cream and mix everything thoroughly for that perfect creamy texture.
Step 5: Serve it Up with Mashed Potatoes
Scoop a generous mound of creamy mashed potatoes onto each plate, then top with a hearty scoop of your Amish beef and noodles. The potatoes act like a delicious base that soaks up every last bit of the luscious sauce — a true comfort food win.
Pro Tips for Making Slow Cooker Amish Beef and Noodles Recipe
- Searing is Key: Don’t skip browning your roast first—it locks in juices and adds that irresistible caramelized flavor.
- Stir Gently: When mixing the consommé and cream of mushroom soup, fold carefully to keep the sauce creamy without breaking it down too much.
- Noodle Timing: Adding noodles near the end prevents them from turning mushy—trust me, I learned this after a few overcooked batches!
- Use Cream for Luxury: Adding cream at the end—not earlier—keeps the sauce silky without curdling or thinning out too much.
How to Serve Slow Cooker Amish Beef and Noodles Recipe
Garnishes
I usually keep it simple here—a sprinkle of fresh chopped parsley adds just the right pop of color and freshness without competing with the deep flavors. Sometimes, a dash of cracked black pepper on top for subtle heat really livens it up, too.
Side Dishes
While the dish is hearty on its own, I like to pair it with a crisp green salad or steamed green beans to balance the richness. Soft dinner rolls or a crusty bread on the side are fantastic for dipping into all that lovely sauce.
Creative Ways to Present
For holiday gatherings or cozy dinner parties, I’ve served this in big rustic bowls with a sprinkle of freshly grated sharp cheddar cheese on top. It’s surprisingly delightful and adds a festive touch. Also, layering the noodles over mashed potatoes in individual ramekins and baking briefly for a bubbly top makes for a showstopper presentation.
Make Ahead and Storage
Storing Leftovers
After dinner, I let leftovers cool completely before transferring them to airtight containers. They keep well in the fridge for up to 4 days and honestly taste even better the next day once the flavors meld.
Freezing
This Slow Cooker Amish Beef and Noodles Recipe freezes beautifully, which makes it a great meal prep candidate. I like to portion it into freezer-safe containers and thaw overnight in the fridge before reheating for best texture.
Reheating
When it’s time to enjoy leftovers, reheat gently on the stovetop over low heat. Stir in a splash of milk or broth if the sauce has thickened up too much. This helps keep the noodles tender and the sauce silky without drying out.
FAQs
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Can I use a different cut of beef for the Slow Cooker Amish Beef and Noodles Recipe?
Absolutely! While chuck roast is perfect because it becomes tender and flavorful after slow cooking, you can also use brisket or beef stew meat. Just note that leaner cuts might not be as tender or juicy, so adjust cooking times accordingly.
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Do I have to add the noodles in the slow cooker?
You do need to add the noodles to the slow cooker to achieve that creamy, broth-infused texture that makes this recipe special. Adding them at the end helps them cook perfectly without becoming mushy, so don’t skip this step!
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Can I prep this recipe ahead of time?
Yes! You can prepare all the ingredients the night before and keep them in the fridge, then assemble and start the slow cooker when you’re ready. It’s a big time saver, especially on busy mornings.
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Is this recipe gluten-free?
To make this gluten-free, you’ll need to substitute the egg noodles with a gluten-free noodle option and use gluten-free soup mixes and cream of mushroom soup. Many brands offer these alternatives and they work well in this recipe.
Final Thoughts
This Slow Cooker Amish Beef and Noodles Recipe has become one of those go-to meals I make when everyone needs comfort food and I don’t have hours to spend in the kitchen. It’s like a warm hug on a plate with minimal effort, and once you taste it, you’ll understand why it’s such a favorite. I truly hope you give it a try soon — your family will thank you, and honestly, you’ll probably find yourself craving it on repeat.
Print
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: Amish, American
Description
This Slow Cooker Amish Beef and Noodles recipe features tender chuck roast slow-cooked with savory onion soup mix, au jus, mushrooms, and beef consommé, combined with creamy mushroom soup and egg noodles for a comforting, hearty meal served over mashed potatoes.
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
- 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
- Prepare the Roast: Heat a skillet over high heat and add 1 tablespoon of olive oil. Season the chuck roast generously with salt and pepper. Sear the roast in the hot skillet for 3-4 minutes on each side until a golden-brown crust forms. This step locks in flavor and juices.
- Transfer to Slow Cooker: Place the seared roast into the slow cooker. Sprinkle the onion soup mix and au jus mix evenly over the roast. Pour in the beef consommé and cream of mushroom soup, then add the canned whole mushrooms. Stir gently to combine the liquids and blends the flavors.
- Slow Cook the Beef: Cover and cook on the LOW setting for 6 hours. This slow, gentle cooking tenderizes the meat perfectly and infuses it with rich flavors.
- Shred the Beef and Add Noodles: After 6 hours, carefully shred the chuck roast into bite-sized pieces directly in the broth within the slow cooker. Stir in the uncooked egg noodles, cover again, and increase the heat setting to HIGH. Cook for 1 additional hour until the noodles are tender and have absorbed the flavors of the broth.
- Add Cream and Finish: Pour in the milk or cream to add richness and creaminess to the dish. Stir thoroughly to combine all ingredients well. Heat through for a few minutes if needed.
- Serve: Spoon mashed potatoes onto plates and top generously with the beef and noodle mixture. Serve hot for a warm, comforting meal that’s perfect for family dinners.
Notes
- For extra flavor, use the ‘Roast’ or ‘Sauté’ setting on your slow cooker if available instead of stovetop searing.
- Use either milk or cream depending on the desired richness; cream adds a silkier texture.
- You can substitute fresh mushrooms for canned if preferred; add them during the last hour of cooking if fresh.
- This dish pairs well with a green vegetable or salad to balance the hearty beef and noodles.
- Leftovers keep well refrigerated for up to 3 days; reheat gently on stove or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 100 mg
