Slow Cooker 5 Ingredient Amish Style beef and Noodles begins with pouring dry onion gravy mix and these 4 ingredients over beef chuck roast into a crockpot and you have a comforting supper that is returned to time and again. Slow Cooker 5 Ingredient Amish Style beef and Noodles easy recipe transforms simple pantry staples into a rich, hearty meal with minimal effort.
The beef cooks low and slow until tender, soaking up savory flavors and creating a creamy, satisfying gravy. Tossed with wide egg noodles, it’s classic comfort food your family will love again and again.
Ingredients
- 3 pounds beef chuck roast
- Main protein
- Becomes tender when slow cooked
- 1 (1-1.2) ounces gravy mix, dry onion
- Adds rich onion flavor
- Creates savory gravy base
- 2 cups low sodium, or low sodium-fat, beef broth
- Keeps meat moist
- Forms sauce base
- 2-tablespoon Worcestershire sauce
- Adds depth of flavor
- Enhances savory taste
- 1 (10.5 ounces) can cream of mushroom soup
- Adds creaminess
- Thickens the gravy
- 12 ounces wide egg noodles
- Served with shredded beef
- Absorbs flavorful gravy
- Salt and black pepper, to taste (locally optional, to add on)
- Adjust seasoning as needed
- Optional addition
Directions
Step 1
Put the chuck roast of beef in the bottom of a large slow cooker (5-6 quarts should do the trick).
In case one side has a thick layer of fat, that side should have a face upwards to be able to baste the meat during its cooking process.
Step 2
Unite the packet of dry onion gravy mix and evenly sprinkle it over the top of the roast.
It is here that that close-up, hands-sprinkling-over-the-meat shot will occur–the blend will resemble a dry, speckled coat on the uncooked beef.
Step 3
Combine beef broth, Worcestershire sauce and cream of mushroom soup in a medium bowl or large measuring cup and blend until it becomes mostly smooth.
It does not need to be perfect, it needs to be well mixed to ensure that the flavors are evenly distributed.
Step 4
Add the soup mix to the roast and dry onion gravy mix in the slow cooker and cover as much of the surface as possible.
No need to stir, the mixture will mix up as all will cook down.
Step 5
Cook the slow cooker with the cover and cook on LOW 8-9 hours or on HIGH 4-5 hours until the beef is extremely tender, and is easily shredded with a fork.
The low and slow provides the most melt-in-your-mouth experience, so that setting should be used wherever possible.
Step 6
The big pot of salted water which you put on the stovetop about 30 minutes before you are ready to eat should be boiled.
Bring the egg noodles to cook in the package description until barely tender, and drain thoroughly.
Step 7
As the noodles are cooking, take the beef chuck roast out of the slow cooker and into a cutting board or a large bowl.
Cut the meat to pieces with two forks and strip off any big pieces of fat.
Put the shredded beef back into the slow cooker and mix it with the onion gravy until it is thoroughly covered.
Step 8
Add salt and black pepper to the taste of the beef and gravy.
The broth and gravy mix can be seasoned accordingly depending on how salty it is.
Step 9
Put the drained egg noodles right into the slow cooker with the shredded beef and the onion gravy.
Stir very lightly with tongs or a large spoon until the noodles are covered evenly and the mixture appears creamy and saucy.
Step 10
Cover slow cooker and allow the adjustment of the beef and noodles on WARM 5-10 minutes to allow the flavors to combine and the noodles absorb some of the gravy.
Serve hot, and pour additional sauce on each serving.