Description
This Slow Cooker Amish Beef and Noodles recipe delivers tender, flavorful chuck roast slow-cooked to perfection with savory onion soup and au jus mixes, combined with mushrooms and creamy egg noodles. Served over mashed potatoes, this hearty, comforting meal is perfect for family dinners or casual gatherings, highlighting classic Amish-inspired flavors with minimal hands-on time.
Ingredients
Scale
Beef and Seasonings
- 2 1/2 lbs chuck roast
- Salt and pepper, to taste
- 1 packet onion soup mix
- 1 packet au jus mix
Broth and Sauces
- 1 (14 oz) can beef consommé
- 1 (10 oz) can cream of mushroom soup
- 12 oz canned whole mushrooms, drained
Noodles and Dairy
- 8 oz medium egg noodles, uncooked
- 1 cup milk or cream
Serving
- Mashed potatoes, for serving
Instructions
- Sear the Chuck 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 per side until browned to develop a rich crust, enhancing flavor. Alternatively, if your slow cooker has a ‘Roast’ or ‘Sauté’ setting, you can use that for searing.
- Prepare Slow Cooker Mixture: Place the seared chuck roast in 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 to create a flavorful cooking liquid. Add the drained canned whole mushrooms on top.
- Slow Cook the Roast: Cover and cook on LOW for 6 hours to allow the beef to become tender and infused with the seasoning and mushroom flavors.
- Shred Beef and Add Noodles: After slow cooking, carefully shred the chuck roast into bite-sized pieces directly in the cooking liquid. Stir in the uncooked medium egg noodles, ensuring they are submerged in the broth for even cooking. Cover again and cook on HIGH for 1 hour so the noodles cook through and absorb the delicious sauce.
- Add Cream and Finish: Pour in 1 cup of milk or cream and stir thoroughly to combine, creating a creamy, rich sauce coating the beef and noodles.
- Serve: Plate a generous scoop of mashed potatoes and top with a hearty helping of the Amish beef and noodles. Serve immediately and enjoy a warm, comforting meal.
Notes
- This recipe benefits from searing the roast to develop deeper flavors, but you can skip this step for convenience and cook the roast directly in the slow cooker.
- Using cream instead of milk will make the sauce richer and more indulgent.
- Make sure to drain the canned mushrooms well to avoid extra liquid diluting the sauce.
- If you prefer a thicker gravy, reserve a small amount of the cooking liquid before adding noodles and thicken it with a cornstarch slurry on the stovetop.
- For a gluten-free version, use gluten-free onion soup mix, au jus mix, and substitute gluten-free noodles or spiralized vegetables.
- Leftovers store well refrigerated for up to 3 days and reheat gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving (approx. 1/8 of recipe)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 90 mg
