Description
This Slow Cooker Amish Beef and Noodles recipe features tender chuck roast slow-cooked with savory onion soup and au jus mixes, mushrooms, and creamy mushroom soup. Finished with tender egg noodles and a splash of milk or cream, this hearty dish is perfect served over mashed potatoes for a comforting, rustic meal.
Ingredients
Scale
Beef and Seasoning
- 2 1/2 lbs chuck roast
- Salt & pepper, to taste
- 1 packet onion soup mix
- 1 packet au jus mix
Broth and Sauce
- 1 (14 oz) can beef consommé
- 1 (10 oz) can cream of mushroom soup
- 12 oz canned whole mushrooms
- 1 tablespoon olive oil
- 1 cup milk or cream
Noodles and Serving
- 8 oz medium egg noodles (uncooked)
- Mashed potatoes, for serving
Instructions
- Sear the Chuck 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 for 3-4 minutes on each side until browned to lock in flavor. You can alternatively use the ‘Roast’ or ‘Sauté’ setting on your slow cooker if available to brown the meat.
- Prepare Slow Cooker: Transfer the seared chuck roast to 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 and stir gently to combine. Add the canned whole mushrooms, distributing them evenly.
- Slow Cook the Roast: Cover and cook on LOW for 6 hours, allowing the meat to become tender and absorb the rich broth and seasoning.
- Shred the Beef and Add Noodles: Once cooked, finely shred the chuck roast directly in the slow cooker broth using two forks. Stir in the uncooked egg noodles, then cover again and increase the heat to HIGH. Cook for an additional 1 hour until the noodles are tender.
- Add Cream and Serve: Pour in the milk or cream and stir thoroughly to combine, creating a creamy sauce with the beef and noodles. Serve the hot mixture over a bed of mashed potatoes for a hearty, satisfying meal.
Notes
- For enhanced flavor, searing the meat before slow cooking is highly recommended.
- You can substitute cream of mushroom soup with a homemade cream sauce if preferred.
- Adjust salt and pepper seasoning to taste, especially if the soup mixes are salty.
- Serve over mashed potatoes for a traditional Amish-style meal or enjoy the beef and noodles on their own.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
