Amish Beef and Noodles Slow Cooker 5-Ingredient

Amish Beef and Noodles Slow Cooker 5-Ingredient. This slow cooker Amish beef and noodles is simple, cozy, and made with just a few things you probably already have at home. You layer dry egg noodles at the bottom, add seasoned beef on top, pour in some broth, and let the slow cooker do all the hard work. The noodles soak up all the beefy goodness and turn out soft and delicious. It tastes like you cooked all day, but you really only spent a few minutes getting it ready.

When it is time to eat, spoon it into warm bowls and pour some of that yummy broth right on top. It goes great with buttered peas, green beans, or a simple salad on the side. Soft dinner rolls or crusty bread are perfect for soaking up the thick, savory broth. You can also set out some fresh parsley or a little splash of cider vinegar at the table so everyone can add their own finishing touch.

Servings: 6

Ingredients

• 12 oz wide dried egg noodles
• 2 1/2 lb beef chuck roast, trimmed and cut into big chunks
• 4 cups low-sodium beef broth
• 1 packet (about 1 oz) dry onion soup mix
• 2 tablespoons butter with no salt, cut into tiny chunks

Amish Beef and Noodles: Directions

1. Rub a little butter or nonstick spray around the inside of a 6 to 7 quart slow cooker so the noodles do not stick to the bottom.
2. Pour the dry egg noodles into the slow cooker and spread them out into an even flat layer. Keeping them flat helps them cook the same all the way through.
3. Place the beef chunks right on top of the dry noodles in one mostly even layer. A little overlap is okay, just try not to pile everything in one big heap so the juices can drip down into the noodles.
4. Open the onion soup mix packet and sprinkle it all over the beef. Let some of it fall down between the pieces of beef so the flavor spreads through everything while it cooks.
5. Slowly pour the beef broth over the beef and noodles. Try not to move the noodles around too much. They will not be covered all the way, but they will soften as they soak up the broth and the juices from the meat.
6. Place the small pieces of butter on top of the beef, spreading them around. As they melt, they will make both the meat and the noodles extra rich and tasty.
7. Put the lid on and cook on LOW for 7 to 8 hours, or on HIGH for about 4 hours. You will know it is ready when the beef is very tender and the noodles are soft and have soaked up most of the liquid.
8. When it is done, use a big spoon or tongs to gently stir everything together from the bottom. Break the beef into bite-size pieces as you mix. Give it a taste and add a little salt and pepper if you think it needs it, but remember the soup mix already has salt in it.
9. Put the lid back on and switch it to WARM. Let it sit for 10 to 15 minutes so the noodles can finish soaking up the broth and the whole dish thickens up a bit. Then serve it hot and enjoy.