There is something mighty comforting about letting a slow cooker do the day’s work while a beef roast turns tender with almost no fuss at all. This slow cooker 6-ingredient Amish rosemary beef pasta has that plain, hearty goodness folks across the Midwest have always appreciated: simple pantry ingredients, a sturdy cut of beef, and fresh rosemary tucked right into the roast so its fragrance settles down into every bite. By supper time, you have savory shredded beef and noodles fit for a hungry family, the kind of meal that brings everybody to the table in a hurry.
This pasta is especially good served with buttered green beans, glazed carrots, or a simple lettuce salad with a tart homemade dressing to balance the richness of the beef. A warm pan of dinner rolls or thick slices of homemade bread are welcome alongside for mopping up the broth, and if you want to round it out for company, a bowl of applesauce or pickled beets makes a fine old-fashioned pairing.
Slow Cooker 6-Ingredient Amish Rosemary Beef Pasta
Servings: 6
Ingredients
3 pounds beef chuck roast
6 fresh rosemary sprigs
1 large onion, sliced
2 cups low-sodium beef broth
12 ounces egg noodles
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
Directions
1. Pat the beef chuck roast dry with paper towels and season it all over with the salt and black pepper.
2. Press the fresh rosemary sprigs firmly into the top and sides of the roast so they cling to the meat and perfume it as it cooks.
3. Scatter the sliced onion in the slow cooker, set the roast on top, and pour in the beef broth around the meat.
4. Cover and cook on low for 8 to 9 hours, or until the beef is very tender and easy to shred with a fork.
5. Remove and discard the woody rosemary stems if needed, then shred the beef right in the slow cooker and stir it gently into the onions and broth.
6. Meanwhile, cook the egg noodles in a pot of salted boiling water according to package directions, then drain well.
7. Add the cooked noodles to the slow cooker, toss them with the shredded beef and broth, and let everything sit for 5 minutes so the noodles can soak up some of that good flavor. Taste and add a little more salt or pepper if needed, then serve hot.
Variations & Tips
Add garlic: If you want a fuller savory flavor, add 3 or 4 minced garlic cloves to the slow cooker with the onion. Garlic and rosemary have always been good friends, and it makes the broth especially fragrant.
Use a different noodle: Egg noodles are traditional and comforting here, but short pasta shapes like rotini or bow ties work just fine if that is what you have in the cupboard. Cook them just to tender so they do not turn too soft when mixed into the beef.
Thicken the juices: For a richer, gravy-like finish, remove the cooked beef and whisk 1 tablespoon cornstarch with 2 tablespoons cold water. Stir that into the hot broth in the slow cooker, cover on high for a few minutes, then return the shredded beef before adding the noodles.
Make it ahead: The beef can be cooked and shredded a day ahead, then chilled in its broth. The next day, warm it gently and cook the noodles fresh before serving for an easy supper when time is short.
Fresh rosemary matters: Since rosemary is the star here, use fresh sprigs rather than dried if at all possible. Pressing the sprigs into the roast lets the herb flavor the meat slowly and gently without overpowering the dish.