This slow cooker Amish-style mushroom beef pasta is the kind of cozy dinner that makes a house smell wonderful all afternoon and brings everyone to the table hungry. A simple beef round roast cooks low and slow with mushrooms and just a few pantry staples until it turns tender and rich, then gets mixed with pasta for an easy, hearty meal that feels especially welcome on a busy weeknight or a chilly Sunday.
Serve this with buttered green beans, a crisp side salad, or warm dinner rolls to soak up the savory sauce. If you want to round it out for company, a spoonful of mashed potatoes alongside the pasta or a bowl of simple roasted carrots makes it feel extra special without adding much work.
Slow Cooker 5-Ingredient Amish Mushroom Beef Pasta
Servings: 6
Ingredients
2 1/2 to 3 pounds beef round roast
Directions
1. Place the beef round roast in the slow cooker. Press the sliced mushrooms over and into the top and sides of the roast so they nestle against the meat.
2. Sprinkle the brown gravy mix and onion soup mix evenly over the roast and mushrooms. Cover and cook on low for 8 to 9 hours, or until the beef is very tender and easy to shred.
3. About 15 minutes before serving, cook the egg noodles according to the package directions. Drain well.
4. Shred the beef right in the slow cooker and stir it together with the mushrooms and savory juices to make a simple sauce.
5. Add the cooked noodles to the slow cooker and toss gently to coat, or spoon the beef and mushroom mixture over noodles in serving bowls. Serve hot.
Variations & Tips
For extra sauce: Add 1 to 1 1/2 cups of water or low-sodium beef broth to the slow cooker at the beginning if your family likes a looser, spoonable gravy for the noodles.
For picky eaters: Chop the mushrooms smaller before pressing them into the roast so they melt more into the sauce as the beef cooks. This is a nice way to keep the flavor gentle while still getting that rich mushroom taste.
Noodle swap: Egg noodles are classic here, but this is also very good over mashed potatoes, rice, or even buttered rotini if that is what you have in the pantry.
Make-ahead tip: You can place the roast, mushrooms, and seasoning packets into the slow cooker insert the night before and refrigerate it covered. In the morning, set it into the cooker base and start cooking for an easy head start.
Leftover tip: Store leftovers in the refrigerator for up to 3 days. If the pasta absorbs too much sauce, stir in a splash of broth or water when reheating to bring everything back to a nice texture.
