Slow Cooker Amish Beef and Noodles Recipe

I absolutely love making this Slow Cooker Amish Beef and Noodles recipe on chillier days when you just want something comforting and easy. It’s one of those dishes that fills your kitchen with incredible aromas and ends up tasting like it’s been simmering all day, even though it’s mostly hands-off thanks to the slow cooker. This recipe brings together tender beef, rich mushroom flavors, and creamy noodles in a way that’s just downright addictive.

When I first tried this recipe, I was blown away by how simple it was yet so hearty and satisfying. If you’re someone who loves classic comfort food but hates standing over the stove, you’ll find that this Slow Cooker Amish Beef and Noodles recipe is a game changer. Whether you’re feeding a crowd or just want leftovers that taste better the next day, this dish is definitely worth making.

this …

Ingredients You’ll Need

Each ingredient in this Slow Cooker Amish Beef and Noodles recipe plays a starring role in building rich, comforting flavor. I love that you only need pantry staples and one cut of meat to bring it all together without fuss.

• Chuck roast: This cut is perfect because it becomes beautifully tender when slow cooked and shreds easily.
• Onion soup mix: Adds savory depth and a touch of sweetness that rounds out the beef.
• Au jus mix: Brings a rich, beefy sauce element that enhances the broth nicely.
• Beef consommé: Concentrated beef broth that boosts the overall flavor without watering it down.
• Canned whole mushrooms: I love these because they hold their texture better than sliced and soak up the broth flavor.
• Cream of mushroom soup: Makes the noodles creamy and comforting — a must for that authentic Amish taste.
• Medium egg noodles: Absorb all the sauce and keep a nice bite without getting mushy.
• Milk or cream: Stirred in at the end for extra richness and silkiness in the sauce.
• Mashed potatoes: The perfect bed to plate this dish on, soaking up every last bit of saucy goodness.

Variations

I enjoy tweaking this recipe based on what I have on hand or dietary needs, so don’t be afraid to make it your own. A few simple swaps can change things up while still keeping that deep comfort-food vibe.

• Mushroom swap: Sometimes I use fresh cremini mushrooms sautéed first if I want a little extra texture and flavor complexity.
• Dairy alternative: To make it lighter, try using half-and-half or even unsweetened almond milk instead of cream or whole milk.
• Gluten-free: Swap out egg noodles for gluten-free pasta or spiralized zucchini noodles added near the end.
• Extra veggies: Adding sliced carrots or celery along with the mushrooms gives a nice subtle sweetness and crunch.

How to Make Slow Cooker Amish Beef and Noodles Recipe

Step 1: Brown the Chuck Roast

Start by heating a skillet over high heat and adding a tablespoon of olive oil. Season the chuck roast generously with salt and pepper. When the oil is shimmering, place the roast in the pan and sear for 3-4 minutes on one side until a nice brown crust forms. Flip and repeat on the other side. This step really locks in flavor and gives your final dish a more complex, rich taste. If you have a slow cooker with a “Roast” or “Sauté” function, you can brown it right there to save a pan.

Step 2: Layer the Slow Cooker Ingredients

Once browned, transfer the roast to the slow cooker. Sprinkle the onion soup mix and the au jus mix evenly over the top. Pour the beef consommé and cream of mushroom soup over everything, then add in the canned whole mushrooms. Give it a very gentle stir if you want to combine the soups, but don’t disturb the meat too much. The flavors will meld beautifully while it cooks low and slow.

Step 3: Slow Cook the Roast

Set your slow cooker to LOW and cook for 6 hours. This slow, gentle heat is what breaks down the chuck roast into fork-tender, shreddable perfection. You’ll know it’s ready when you can easily pull the beef apart with two forks right in the broth.

Step 4: Shred Beef and Cook Noodles

After 6 hours, remove the roast and shred it finely, then return the shredded beef back into the slow cooker broth. Stir in the uncooked egg noodles carefully, making sure they’re submerged in the sauce. Cover and increase the heat to HIGH; cook for an additional hour. The noodles will absorb those amazing flavors and cook perfectly in the cozy broth.

Step 5: Finish with Cream and Serve

Once the noodles are tender, stir in your cup of milk or cream until the sauce is silky and rich. Taste here and adjust seasoning with salt and pepper if needed. Spoon the Slow Cooker Amish Beef and Noodles over a bed of creamy mashed potatoes, and you’ll have one truly comforting, homestyle meal that feels like a warm hug.

How to Serve Slow Cooker Amish Beef and Noodles Recipe

Garnishes

I typically top this dish with a sprinkle of fresh parsley for a little pop of color and brightness that contrasts the creamy sauce. Sometimes I add a tiny dash of black pepper on top too – simple but effective in enhancing the flavors.

Side Dishes

Besides the essential mashed potatoes, I love pairing this with a fresh green salad or steamed green beans to balance out the richness. A crusty bread roll also helps mop up every last drop of that savory sauce, which we never let go to waste!

Creative Ways to Present

For holidays or dinner parties, I like serving the Amish Beef and Noodles in individual shallow bowls with a swirl of sour cream and chopped chives on top. It looks rustic yet elegant and always gets compliments for presentation and taste.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and they keep well for up to 4 days. When you reheat, the flavors actually deepen, making this dish even better the next day—perfect for easy lunches or quick dinners.

Freezing

This recipe freezes beautifully. Just cool completely, portion into freezer-safe containers, and freeze for up to 3 months. I recommend freezing before adding the cream and noodles, then adding fresh noodles and cream when reheating for best texture.

Reheating

To reheat, warm gently on the stovetop over low heat, stirring frequently so the cream stays smooth and the noodles don’t stick. You can add a splash more milk or broth to loosen the sauce if it thickens too much during refrigeration.

FAQs

Final Thoughts

This Slow Cooker Amish Beef and Noodles recipe holds a special place in my heart because it combines all the best elements of comfort food with such ease. It’s the kind of meal that feels like a warm hug after a busy day, and I love how adaptable it is for families or gatherings. Give it a try—I’m confident you’ll enjoy how effortless and delicious it turns out, just like my family does every time!

Print