There is something deeply satisfying about a slow cooker supper that asks so little of you and still comes out tasting like it took all afternoon of careful tending. This Amish-style celery beef pasta is the sort of practical, hearty meal that fits right into a Midwestern kitchen, where simple ingredients are stretched with care and a good roast can feed a whole table. Tucking the celery around the beef lets everything soften together into a rich, savory pot of tender meat and vegetables, perfect for spooning over hot pasta when the day is done.
Serve this beef over buttered egg noodles or broad pasta ribbons so they can catch every bit of the cooking juices. A pan of warm rolls, a dish of cottage cheese, or simple green beans on the side make it feel like a full Sunday dinner, and if you want a little brightness, a spoonful of applesauce or a crisp lettuce salad balances the richness nicely.
Slow Cooker 6-Ingredient Amish Celery Beef Pasta
Servings: 6
Ingredients
2 to 2 1/2 pounds beef eye round roast
Directions
1. Place the beef eye round in the slow cooker. Tuck the celery stalks around the roast, then scatter the sliced onion over and around everything.
2. Sprinkle the dry onion soup mix evenly over the roast and vegetables, then spoon the condensed cream of mushroom soup over the top.
3. Cover and cook on low for 8 to 9 hours, or until the beef is very tender and easy to slice or shred with a fork.
4. Near the end of cooking, boil the egg noodles in salted water according to the package directions. Drain well.
5. Slice or break the beef into serving pieces. Stir the celery, onion, and juices gently, then serve the beef and vegetables over the hot noodles with plenty of the sauce spooned on top.
Variations & Tips
Add a little broth: If you prefer more sauce for spooning over the noodles, add 1/2 to 1 cup beef broth to the slow cooker at the start. That makes the finished dish a bit looser and especially good if you like extra gravy.
Use cream of celery soup: For an even stronger celery flavor, swap the cream of mushroom soup for condensed cream of celery soup. It keeps that old-fashioned pantry-supper spirit and tastes just right with the beef.
Cut the celery to fit: If your celery stalks are very long, cut them in half before tucking them around the roast. The goal is simply to nestle them alongside the meat so they soften into the juices rather than pile up on top.
Choose the right noodles: Egg noodles are my first choice because they have that broad, comforting texture, but any sturdy pasta works in a pinch. If you are holding dinner for a bit, toss the drained noodles with a little butter so they do not stick together.
Make it ahead: This dish reheats beautifully. Store the beef and juices separately from the noodles if you can, then warm the meat gently and cook fresh pasta for the best leftover supper the next day.
