This slow cooker Amish beer beef is the kind of comforting supper that makes the whole house smell warm and welcoming by late afternoon. With just a handful of pantry staples, a beef blade roast, and a dark lager poured right over the top, you get tender, savory meat and a rich gravy with hardly any fuss. It is a practical old-fashioned style of cooking that fits busy family life beautifully and turns a simple roast into something everyone looks forward to.
Serve this beer beef over mashed potatoes, buttered egg noodles, or fluffy rice so none of the rich gravy goes to waste. For a full meal, I like to add green beans, roasted carrots, or a crisp side salad, and a basket of soft dinner rolls is always welcome for soaking up the extra sauce.
Slow Cooker 6-Ingredient Amish Beer Beef
Servings: 6 to 8
Ingredients
1 beef blade roast, about 3 to 4 pounds
1 bottle or can dark lager beer, 12 ounces
1 packet onion soup mix, about 1 ounce
1 can condensed cream of mushroom soup, 10.5 ounces
1 medium onion, sliced
2 tablespoons Worcestershire sauce
Directions
1. Place the sliced onion in the bottom of the slow cooker, then set the beef blade roast on top.
2. In a medium bowl, stir together the onion soup mix, condensed cream of mushroom soup, and Worcestershire sauce until well combined.
3. Spread the soup mixture over the roast, then slowly pour the dark lager beer around and over the beef.
4. Cover and cook on low for 8 to 9 hours or on high for 5 to 6 hours, until the beef is very tender and easy to shred with a fork.
5. Transfer the beef to a platter, slice or shred as desired, then spoon some of the cooking juices and onions over the top before serving.
Variations & Tips
For picky eaters: If your family prefers a smoother gravy, remove the onions after cooking or blend a little of the sauce before spooning it over the meat. Serving the beef shredded in soft sandwich buns is another easy way to make it extra kid-friendly.
Make the gravy richer: If you want a thicker sauce, remove the cooked beef and whisk 1 tablespoon cornstarch with 2 tablespoons cold water, then stir that into the slow cooker juices. Cover and cook on high for 10 to 15 minutes until the gravy thickens.
Add vegetables: Carrots and small potatoes can go right into the slow cooker with the onions if you want an all-in-one meal. They will soak up the savory juices and make supper even heartier.
Use the leftovers well: Leftover beer beef is wonderful tucked into toasted rolls, spooned over noodles, or folded into a simple pot pie filling the next day. Store leftovers in the refrigerator with plenty of gravy to keep the meat moist.