Slow Cooker Amish Country Casserole (with pot roast)

This slow cooker Amish country casserole is a hearty and creamy casserole filled with tender shredded beef and creamy noodles in a delicious tomato and cream based sauce. This slow cooker version is a great set it and forget it recipe that is perfect for an after school dinner or busy day dinner through any time of the year! If you love Amish recipes that have been adapted to the slow cooker, you may also enjoy Amish dairy casserole, Amish Zucchini and Stuffing Casserole or Amish Chicken and Pasta Casserole.

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Amish Country Casserole with pot roast (slow cooker)

Slow Cooker Amish Country Casserole (with pot roast)

marilynpeight
Amish country casserole is a delicious tomato and cream of soup based casserole filled with pasta and tender shredded beef. This hearty casserole is a great set it and forget it casserole that the whole family can enjoy on a busy day!
5 from 1 vote
Prep Time 20 minutes
Cook Time 6 hours
Course Main Course
Cuisine Amish
Servings 8

Equipment

  • crockpot (linked below)
  • Cast Iron Skillet (linked below)
  • Meat tongs (linked below)
  • Saucepan (linked below)

Ingredients
  

  • 2-2 1/2 pounds beef chuck roast
  • salt and pepper
  • season all (Lawry's salt)
  • garlic powder onion powder can be substituted
  • 10.75 oz. condensed tomato soup *see note
  • 10.5 oz. cream of mushroom soup
  • 1/2 cup diced onion
  • 2-3 garlic cloves, minced
  • 1 1/2 tablespoons Worcestershire sauce
  • 8 oz. wide egg noodles
  • 1/2-1 cup sour cream

Instructions
 

  • Generously season the pot roast on both sides with salt and pepper, season all and garlic powder. Melt 2-3 tablespoons butter in a large cast iron skillet, then sear the seasoned pot roast on both sides for minute or two until nicely browned. Place the seared pot roast into a 6-7 quart crockpot, then add the prepared onion and garlic.
  • Pour the cream of soups and Worcestershire sauce over top of the pot roast, then cover and cook on low for 6-8 hours, or until the pot roast is fall apart tender.
  • Remove the pot roast from the crockpot and shred with a fork, discarding any bones or fat in the roast. Return the shredded beef to the crockpot. Additional salt and pepper can be added to taste to the beef and sauce mixture (if needed).
  • Cook the pasta according to package directions. Add 1/2 cup of sour cream to the sauce and beef mixture in the crockpot, then stir to combine. If the mixture seems too thin, additional sour cream can be added. If the sauce mixture is too thick it can be diluted with milk. Drain the cooked pasta, then fold into the beef and sauce, mixing until well combined. Serve and enjoy!

Notes

Condensed tomato soup is a little thicker than most homemade tomato soups. If you wish to use home canned or homemade tomato soup you may wish to add a tablespoon or two of paste to the soup before adding it to this Amish country casserole. 
Add sour cream until the sauce mixture is creamy and still somewhat wet. The mixture will thicken as it cools. If the mixture is too thick it can be diluted with milk. 
Additional notes and step by step photos below. 
Keyword Amish, Country Casserole, Pot Roast, Slow Cooker, Shredded Beef
Tried this recipe?Let us know how it was!

Equipment needed for this Amish Country Casserole:

  • Crockpot I prefer to use a 7 quart crockpot for the 2 pound pot roast used in this casserole. If using a smaller crockpot the cooking times may be longer.
  • Cast Iron Skillet A cast iron skillet coated in butter gives the pot roast a nice brown while searing.
  • Meat Tongs I like to use a tongs to handle the pot roast during the searing process. Tongs makes grabbing and flipping the large pot roast easier than using a spatula.
  • Saucepan You will need a 2-3 quart saucepan to cook the 8 ounces of pasta in. A strainer is also useful for straining off the excess water from the pasta before adding it to the meat and sauce mixture in the casserole.

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Ingredients needed for this slow cooker Amish Country Casserole: Cream of mushroom soup, condensed tomato soup, wide egg noodles, garlic, pot roast (seasoned with salt and pepper, garlic powder and season all), Worcestershire sauce, diced onions and sour cream.

Do the Amish use Cream of Mushroom Soup?

While I was growing up in the old order Amish we did a lot of shopping at grocery stores such as Walmart, Giant and Weis markets. We did use canned cream of soups for casseroles, especially in the summer months when we were busy with outside work and didn’t have as much time to cook. Although the Amish are varied in their rules, most of the groups do not have many (if any) rules in the area of which foods they can or cannot eat.

Step 1: Generously season the pot roast on both sides with salt and pepper, season all and garlic powder. Melt 2-3 tablespoons of butter in a large cast iron skillet, then sear the seasoned pot roast on both sides for minute or two until nicely browned. Place the pot roast into a large slow cooker. (I like to pour the remainder of the browned butter from the cast iron skillet over the pot roast as well.)

Why sear the pot roast before slow cooking it?

Searing the pot roast really adds to the depth of flavor in this casserole. But, if you are in a hurry you can skip the searing process and simply season the pot roast well before adding it to the slow cooker.

Step 1 continued: Sprinkle the diced onion and minced garlic over the pot roast.

Can the garlic be omitted?

If you are not a fan of the garlic flavor you can omit the minced garlic. You can also use onion powder instead of garlic powder if you prefer the taste of onion powder.

Step 2: Pour the cream of soups and Worcestershire sauce over top of the pot roast in the crockpot, then cover and cook on low or 6-8 hours, or until the pot roast is fall apart tender.

Why is my pot roast still tough after 6 hours?

If your pot roast is still tough after 6 hours it will most likely need another hour or two of slow cooking to break down the proteins in the meat. This can vary with the quality of the cut of roast, but as a general rule the meat will soften as the proteins break down during the slow cooking process. My 7 quart slow cooker slow cooks the meat beautifully in 6 hours, but if I were to use one of my smaller crockpots it would take closer to 8 hours until the meat is tender. Be sure to check the roast at 6 hours and allow for extra time as cooking times may vary with crockpot brands and sizes.

Step 3: Remove the pot roast from the crockpot and shred with a fork, discarding any bones or fat in the roast. Return the shredded beef to the crockpot. Additional salt and pepper can be added to taste to the beef and sauce mixture if needed.

Step 4: Cook the pasta according to package directions. Add 1/2 cup of sour cream to the sauce and beef mixture in the crockpot, then stir to combine. If the mixture seems too thin, additional sour cream can be added. If the sauce mixture is too thick it can be diluted with milk. Drain the cooked pasta, then fold into the beef and sauce, mixing until well combined.

Serve and enjoy!

Storage options:

If you have leftovers of this Amish country casserole, they can be refrigerated for up to 5 days. This casserole tastes great reheated and feeds my family of 2 adults and two toddlers for about 3 meals. You can also freeze this casserole in an airtight container or baking dish with a lid for several months for a quick dinner on a busy day.

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