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–+ servings

Slow Cooker Amish Beef and Noodles

Slow Cooker Amish Beef and Noodles is a cozy, filling one-pot meal with tender beef, rich gravy, and egg noodles cooked right in the slow cooker. It is easy enough for busy days and comforting enough to feed a crowd.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 760 kcal

Ingredients
  

  • 2 1/2 to 3 pounds beef chuck roast Cut into 1 1/2-inch cubes
  • 1 packet (0.87 ounce) brown gravy mix
  • 2 cups low-sodium beef broth
  • 1 can (10.5 ounces) cream of mushroom soup
  • 1 tablespoon Worcestershire sauce Use regular Worcestershire sauce
  • salt and black pepper To taste, if needed at the end
  • 12 ounces wide dried egg noodles
  • up to 1/2 cup hot water or beef broth Use only if the noodles need more liquid

Instructions
 

  • Place the cubed beef in the bottom of a 5- to 7-quart slow cooker, spreading it out evenly.
  • Sprinkle the entire packet of brown gravy mix over the raw beef without stirring.
  • In a medium bowl or large measuring cup, whisk together the beef broth, cream of mushroom soup, and Worcestershire sauce until mostly smooth.
  • Pour the broth mixture over the beef and gravy mix, making sure most of the meat is covered with liquid.
  • Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until the beef is very tender and pulls apart easily with a fork.
  • About 30 minutes before serving, taste the gravy and add salt and black pepper if needed, going easy on the salt.
  • Use a fork to gently break up the larger pieces of beef, leaving some bite-sized chunks.
  • Stir the dry egg noodles directly into the beef and gravy, pressing them down so they are mostly covered; add hot water or extra beef broth a little at a time, up to 1/2 cup total, if needed.
  • Cover the slow cooker and cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the noodles are tender but not mushy.
  • Give everything a final stir, taste for seasoning again, and serve hot in wide bowls with plenty of gravy spooned over the top.

Notes

Cool leftovers and refrigerate them in shallow containers within two hours for 3 to 4 days. Reheat gently with a splash of beef broth or water until steaming hot throughout. The dish can be frozen for up to 3 months, though the noodles may be softer after thawing.

Nutrition

Calories: 760kcal
Keyword Amish beef and noodles, beef chuck roast, egg noodles, Slow Cooker Amish Beef and Noodles, slow cooker beef and noodles, slow cooker dinner
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