This slow cooker Amish pepper beef is the kind of practical, comforting dinner that earns a permanent place in a weeknight rotation. With just london broil, black pepper, cream of mushroom soup, and beef broth, it turns a lean cut of beef into tender, sliceable meat with a rich peppery gravy. The style is rooted in the simple, hearty cooking associated with Amish home kitchens, where a few pantry staples are often used to create filling meals with very little fuss.
Serve this pepper beef over mashed potatoes, buttered egg noodles, or steamed rice so none of the savory gravy goes to waste. It also pairs well with green beans, glazed carrots, buttered corn, or a crisp lettuce salad if you want something fresh beside the rich beef. Leftovers make excellent hot sandwiches on soft rolls with a spoonful of gravy on top.
Slow Cooker 4-Ingredient Amish Pepper Beef
Servings: 6
Ingredients
2 to 2 1/2 pounds beef london broil
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup beef broth
2 to 3 teaspoons freshly ground black pepper
Directions
1. Place the london broil in the slow cooker. Grind the black pepper evenly all over the top of the raw beef, pressing a little of it onto the surface if needed so it adheres well.
2. In a small bowl, stir together the cream of mushroom soup and beef broth until mostly smooth, then pour the mixture over and around the beef.
3. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is very tender and easy to slice or shred.
4. Transfer the beef to a cutting board and let it rest for 5 to 10 minutes. Slice thinly against the grain, or shred if you prefer, then return it to the slow cooker juices before serving.
5. Serve hot with plenty of the gravy spooned over the beef and your choice of mashed potatoes, noodles, or rice.
Variations & Tips
For a stronger pepper flavor: Use the full 3 teaspoons of black pepper, or add a few extra turns of the grinder just before serving. Freshly ground pepper gives the dish its signature flavor, so it is worth using instead of pre-ground pepper.
For easier slicing: London broil is lean, so slicing against the grain is especially important for tenderness. If you want neater slices, chill the cooked beef briefly in its juices, then slice and rewarm in the gravy.
To make a thicker gravy: If the sauce seems thinner than you like, remove the beef once it is cooked and whisk 1 tablespoon cornstarch with 1 tablespoon cold water. Stir that slurry into the slow cooker, cover, and cook on high for 10 to 15 minutes before returning the beef.
To change the serving style: This beef also works well shredded for open-faced sandwiches, spooned over toast, or tucked into toasted buns. If you like, add sautéed mushrooms or onions on the side without changing the simple four-ingredient base recipe.