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
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
- 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
