This slow cooker 6-ingredient Amish-style potato beef pasta is the kind of hearty, no-fuss meal that feels right at home in a small Midwestern kitchen. You simply nestle diced potatoes all around a raw beef eye roast in the slow cooker, add just four more pantry-friendly ingredients, and let it simmer low and slow. The beef turns fork-tender, the potatoes soak up all those rich juices, and the pasta finishes right in the same pot so you only have one dish to wash. It’s the kind of comforting, stick-to-your-ribs supper that tends to disappear faster than anything else I make on a busy weeknight.
Serve big spoonfuls of the beef, potatoes, and pasta in wide bowls so everyone can dig in. A simple green salad with a tangy vinaigrette helps cut through the richness, and some buttered bread or dinner rolls are perfect for soaking up the extra sauce. If you like, sprinkle a little extra shredded cheese and cracked black pepper over each bowl at the table. For family nights, I like to put out a small tray of toppings—chopped parsley, extra cheese, and even a little hot sauce—so everyone can finish their own bowl just the way they like it.
Slow Cooker Amish Potato Beef PastaServings: 6
Ingredients
2 to 2.5 lb beef eye of round roast, trimmed
4 cups russet potatoes, peeled and diced into 1/2-inch cubes
1 (10.5 oz) can condensed cream of mushroom soup
1 (1 oz) packet dry onion soup mix
2 cups beef broth (low sodium preferred)
8 oz uncooked small pasta (such as elbow macaroni or small shells)
Directions
Lightly spray the inside of a 5- to 6-quart slow cooker with nonstick cooking spray for easier cleanup.
Place the beef eye roast in the center of the slow cooker, fat side up if there is a fat cap. This will help baste the meat as it cooks.
Nestle the diced potatoes all around the beef roast, filling in the space between the roast and the sides of the slow cooker. Try to keep the potatoes in an even layer so they cook at the same rate.
In a medium bowl, whisk together the condensed cream of mushroom soup, dry onion soup mix, and beef broth until mostly smooth. It’s fine if there are a few small lumps.
Pour the soup and broth mixture evenly over the beef roast and potatoes, making sure some of the liquid reaches down between the potatoes. Do not stir; leave the roast in the center with the potatoes around it.
Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and the potatoes are soft when pierced with a fork.
About 30 minutes before serving, remove the lid and use two forks to shred or slice the beef into large chunks right in the slow cooker. Gently stir the beef and potatoes together so they are coated in the savory gravy.
Stir the uncooked pasta into the slow cooker, making sure the pasta is mostly submerged in the liquid. If needed, add a splash of extra beef broth or hot water, 1/4 cup at a time, just until the pasta is barely covered.
Cover and cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the pasta is tender but not mushy.
Taste and adjust seasoning if needed with a little salt and pepper. Ladle into bowls and serve hot, making sure each serving has a good mix of beef, potatoes, pasta, and gravy.
Variations & Tips
For picky eaters, you can keep the seasonings very simple by using only half the onion soup mix packet and adding a small pinch of garlic powder instead. If your family doesn’t love cream of mushroom soup, swap in cream of chicken or cream of celery. Any small pasta shape will work—elbows, shells, ditalini, or even broken spaghetti. For a slightly lighter version, trim the eye roast well and use reduced-sodium broth and soup, then stir in a handful of frozen peas at the very end for color. To make it cheesier, sprinkle 1 to 1 1/2 cups of shredded cheddar or Colby Jack over the top after the pasta is cooked, cover for 5 minutes, and let it melt before serving. If you prefer a more traditional meat-and-potato plate, skip the pasta and serve the sliced or shredded beef and potatoes with crusty bread instead.
Food safety tips: Always start with a fully thawed beef roast; do not cook from frozen in the slow cooker, as it can stay too long in the temperature “danger zone.” Keep the lid on the slow cooker as much as possible so the temperature stays consistent. Use a meat thermometer if you’re unsure; the beef should reach at least 145°F, though it will usually be much higher by the time it’s tender. Refrigerate leftovers within 2 hours of cooking and store them in shallow containers; reheat thoroughly until steaming hot before serving again.
