There are some suppers that settle into a household so completely, you hardly need to think twice before making them, and this Amish butter beef is one of those for me. With just a beef sirloin roast, butter, dry ranch seasoning, and au jus gravy mix, the slow cooker does all the steady work while the kitchen fills with that rich, homey smell that promises a good meal by suppertime. It is the kind of simple Midwestern cooking that has endured for good reason: thrifty, dependable, and deeply comforting.
This tender beef is mighty fine served over mashed potatoes, buttered egg noodles, or a scoop of fluffy white rice to catch every bit of the savory juices. If you want to round out the plate, add green beans, glazed carrots, or corn, and set out a basket of warm rolls for sopping up the sauce. A crisp dill pickle or a spoonful of applesauce on the side gives the meal that old-fashioned supper-table balance.
Slow Cooker 4-Ingredient Amish Butter Beef
Servings: 6
Ingredients
3 to 4 pound beef sirloin roast
1/2 cup unsalted butter, cut into pats and kept cold
1 packet dry ranch seasoning mix, about 1 ounce
1 packet au jus gravy mix, about 1 ounce
Directions
1. Place the beef sirloin roast into the slow cooker, fat side up if there is one.
2. Sprinkle the dry ranch seasoning mix and the au jus gravy mix evenly over the top of the roast.
3. Lay the cold butter pats all over the top of the seasoned roast.
4. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the beef is very tender and easy to pull apart with a fork.
5. Shred or slice the beef, stir it gently into the juices, and serve hot.
Variations & Tips
For a thicker gravy: If you like a little more body to the juices, remove the cooked beef and whisk 1 tablespoon cornstarch with 1 tablespoon cold water. Stir that into the hot liquid in the slow cooker, cover, and cook on high for 10 to 15 minutes until thickened.
Use the right cut: Sirloin roast works beautifully here, but chuck roast is another dependable choice if that is what you have on hand. Just be sure to choose a roast with some marbling so it turns out tender and flavorful after its long, slow cook.
Keep the butter cold: Putting the butter in straight from the refrigerator helps it sit neatly over the roast as it begins to cook. It slowly melts down through the seasonings and meat, making the finished beef especially rich and savory.
Make it a sandwich meal: Pile the shredded beef onto toasted sandwich buns and spoon a little of the cooking juice over the top. Add provolone or Swiss if you like, and serve with pickles for a fine hot beef sandwich supper.