Amish Beef and Noodles Slow Cooker 3-Ingredient.
This easy slow cooker Amish beef and noodles is a warm Sunday meal that fills your home with yummy smells. It’s like the simple, filling food Amish folks love—rich soup, soft beef, and chewy noodles. Grandma started it before church so it was hot when we got home, tired and hungry. With only three things and a slow cooker, busy families get real homemade comfort fast.
Tender beef melts in rich, golden broth with wide egg noodles for a cozy hug in a bowl. Just chuck roast, beef broth, and noodles simmer low and slow. Perfect for lazy Sundays—set it and forget it till dinner’s ready. Kids love the noodle fun; adults savor the old-time flavor. Serves 6 easily!
Serve straight from the cooker with a big spoon so all can grab some. It’s great alone in bowls, or on mashed potatoes for extra comfort. Add a green salad or steamed beans to cut the richness. Warm rolls or butter bread soak up the tasty broth. For kids, give mostly noodles with tiny beef bits, plus cheese sprinkles to make it fun.
Servings: 6
Ingredients
-
3 pounds beef chuck roast
-
6 cups low-sodium beef broth
-
12 ounces wide egg noodles (dried)
Amish Beef and Noodles: Directions
-
Put the beef chuck roast in the bottom of a big slow cooker. If it has a thick fat side, put that up so it juices the meat while cooking.
-
Pour beef broth all over and around the meat. It should mostly cover the beef; a little tip sticking out is okay.
-
Put the lid on and cook on LOW for 8-10 hours, or HIGH for 4-5 hours, till beef is super soft and shreds with a fork.
-
Shred the beef with two forks right in the cooker. Throw out big fat bits. Mix shreds into the hot broth till it’s golden and yummy.
-
Switch to HIGH if not already. Add dry egg noodles, push them into the broth to cover most. Spoon broth on top if needed to wet them even.
-
Cover and cook on HIGH 20-30 minutes. Stir once in the middle till noodles are soft, not soggy. Broth gets thick and saucy from noodle starch.
-
Stir well one last time so beef and noodles mix with big soft meat chunks. Taste; let folks add salt or pepper at the table if they want.
-
Serve hot from the cooker with steam and lots of rich broth in every bowl.
Variations & Tips
For picky eaters, shred beef extra small to hide in noodles, or give noodles with light broth and meat aside. For less fat, cut off extra before cooking, or cool broth and skim hard fat off top later. Want it thicker like a casserole? Cook noodles longer with lid off, stirring. Soupier? Add 1 extra cup broth with noodles. Try other cuts like arm roast, but chuck is best for softness. Safety: Thaw beef in fridge only. Use LOW or HIGH as said, keep lid on. Cool leftovers fast, fridge in 2 hours in flat pans. Reheat till steaming. Eat in 3-4 days or freeze.