This slow cooker Amish mustard beef is the kind of cozy, dependable supper that feels right at home on a busy weeknight or a quiet Sunday. Eye of round is a budget-friendly roast that turns tender with low, slow cooking, and the simple mustard-based coating gives it a tangy, savory flavor with hardly any fuss. With just a handful of ingredients and the slow cooker doing the work, this is a comforting main dish that makes the whole house smell like dinner is going to be worth the wait.
Serve this beef with mashed potatoes, buttered egg noodles, or roasted potatoes to catch all those flavorful juices. A side of green beans, glazed carrots, or simple steamed corn rounds out the meal nicely, and soft dinner rolls are always welcome at the table for sopping up the sauce.
Slow Cooker 5-Ingredient Amish Mustard Beef
Servings: 6
Ingredients
1 beef eye of round roast, about 3 to 4 pounds
Directions
1. Place the beef eye of round roast in the slow cooker. Slather the yellow mustard all over the top and sides of the roast, then sprinkle the dry onion soup mix evenly over it. Pour the water around the roast.
2. Cover and cook on low for 8 to 9 hours, or until the beef is very tender and easy to slice or shred.
3. Carefully transfer the roast to a cutting board and let it rest for 10 minutes. Skim excess fat from the cooking liquid if needed.
4. Whisk the cornstarch with 2 tablespoons of cold water in a small bowl to make a slurry. Stir it into the liquid in the slow cooker, cover, and cook on high for 10 to 15 minutes until the gravy thickens slightly.
5. Slice the beef against the grain or shred it into chunks, then return it to the slow cooker juices or serve with the gravy spooned over the top.
Variations & Tips
For extra onion flavor: Add a sliced onion under the roast before cooking. It melts down into the juices and gives the gravy even more savory flavor.
For picky eaters: If your family is unsure about mustard, don’t worry. The yellow mustard mellows as it cooks and turns into a gentle tang rather than a sharp flavor, especially when served with mashed potatoes or noodles.
For a thicker gravy: If you like a more substantial gravy, use 1 extra tablespoon of cornstarch in the slurry. Let it cook a few more minutes on high until it reaches the consistency you want.
For easy slicing: Eye of round is lean, so be sure to slice it against the grain for the most tender bites. If it starts to fall apart, that’s a sign the slow cooking did its job.
Make it a full meal: Baby potatoes and carrots can be tucked around the roast during the last 3 to 4 hours of cooking if you’d like a one-pot supper.
