Some of my favorite slow cooker dinners are the ones that feel almost too simple to work, and this Amish-style marjoram beef is exactly that kind of recipe. A boneless chuck roll goes into the slow cooker with just a few pantry staples, then cooks low and slow until it turns fork-tender and full of savory herb flavor. It is the kind of practical, no-fuss meal that fits beautifully into a busy weekday and still feels comforting enough for Sunday dinner.
Serve this tender beef with mashed potatoes, buttered noodles, or steamed rice to catch all the flavorful juices. I also love it with green beans, glazed carrots, or a crisp side salad for a little contrast, and any leftovers make great sandwiches on soft rolls with a spoonful of the cooking liquid.
Slow Cooker 4-Ingredient Amish Marjoram Beef
Servings: 8
Ingredients
3 to 4 pounds boneless beef chuck roll
Directions
1. Place the boneless chuck roll in the slow cooker.
2. Sprinkle the dried marjoram evenly over the beef, then sprinkle the onion soup mix on top.
3. Pour the beef broth around and over the meat.
4. Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the beef is very tender and easily pulls apart with a fork.
5. Transfer the beef to a platter, slice or shred as desired, and spoon some of the cooking juices over the top before serving.
Variations & Tips
Make It Richer: Add a tablespoon of butter on top of the beef before cooking for a slightly richer finish and silkier cooking juices.
Add Vegetables: Tuck peeled carrots, halved small potatoes, or thick onion wedges around the roast so you have a full meal ready in one pot.
For Easy Slicing: Let the beef rest for 10 minutes before slicing if you want neat pieces. If you prefer a more casual pot roast texture, shred it right away with two forks.
Meal Prep Tip: This beef reheats beautifully. Store leftovers with some of the cooking liquid so the meat stays moist for lunches and quick dinners later in the week.
Salt Check: Onion soup mix can be fairly salty, so taste the juices before adding any extra salt at the table or in a gravy.
