This is my ultimate default dinner for busy nights: a cozy, Amish-style beef and noodles that basically makes itself. You literally just lay a raw beef chuck roast in the slow cooker, pour beef broth over the top, add four simple pantry ingredients, and walk away. By the time you’re done with work or running kids around, the beef is fall-apart tender and ready to toss with egg noodles. It’s the kind of humble, hearty Midwestern comfort food I grew up with—nothing fancy, just simple ingredients that turn into a bowl of pure comfort.
I love serving this Amish-style beef and noodles in big bowls over a scoop of creamy mashed potatoes to really soak up the broth. It’s also great ladled over buttered toast or thick slices of crusty bread. Add a simple green side—like steamed green beans, a tossed salad, or roasted carrots—to balance the richness. If you want to stretch the meal for a crowd, serve with a side of dinner rolls and a light dessert like fruit or bars.
Slow Cooker Amish Beef and NoodlesServings: 6
Ingredients
2.5–3 lb beef chuck roast
4 cups beef broth (low-sodium if possible)
1 packet (about 1 oz) onion soup mix
1 teaspoon garlic powder
1 teaspoon dried parsley (or Italian seasoning)
12 oz wide egg noodles (dried)
Directions
Place the raw beef chuck roast in the bottom of a large slow cooker, trimming any excess hard fat if you like but leaving some for flavor.
Sprinkle the onion soup mix evenly over the top of the roast, then sprinkle on the garlic powder and dried parsley.
Slowly pour the beef broth over the raw chuck roast and seasonings, making sure the roast is mostly surrounded by liquid. It doesn’t have to be fully submerged.
Cover the slow cooker with the lid and cook on LOW for 8–9 hours, or on HIGH for 4–5 hours, until the beef is very tender and easily shreds with a fork.
Once the beef is tender, use two forks to shred the roast directly in the slow cooker, discarding any large pieces of fat. Stir the shredded beef into the broth so it’s well combined.
Add the dry egg noodles straight into the slow cooker, stirring them gently into the beef and broth so they’re mostly submerged.
Cover and cook on HIGH for 20–30 minutes, stirring once or twice, until the noodles are tender and have soaked up some of the broth. If the mixture looks too thick for your liking, you can stir in an extra splash of hot water or broth.
Taste and adjust seasoning with a little salt and black pepper if needed, then serve the beef and noodles hot in bowls, spooning extra broth over the top.
Variations & Tips
If you like things creamier, stir in 1/2–1 cup of sour cream or a can of cream of mushroom soup at the very end, after the noodles are cooked. For extra flavor without changing the easy method, add a splash of Worcestershire sauce or soy sauce to the broth before cooking. You can also toss in sliced mushrooms or baby carrots around the roast before you pour in the beef broth for a more complete one-pot meal. If you prefer homemade seasoning over packet mixes, replace the onion soup mix with 1 teaspoon onion powder, 1 teaspoon dried minced onion, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. To make this stretch further, serve the beef and noodles over mashed potatoes or rice. Leftovers reheat well on the stove with a splash of extra broth or water to loosen the noodles.
