This slow cooker 6-ingredient Amish dill beef is the kind of low-effort dinner that feels like a win on a packed weekday. The combination of beef, dill, and a few pantry staples creates a tender, savory roast with a cozy old-fashioned flavor that fits right in with simple Amish-inspired home cooking. It is especially handy when you want a hearty supper going in the background while you work, run errands, or just try to keep the evening calm.
Serve this dill beef with mashed potatoes, buttered egg noodles, or roasted baby potatoes to catch all the juices. A simple side of green beans, glazed carrots, or a crisp cucumber salad balances the richness nicely, and leftovers make excellent sandwiches on soft rolls with a little extra pan sauce spooned over the top.
Slow Cooker 6-Ingredient Amish Dill Beef
Servings: 6
Ingredients
2 1/2 to 3 pound beef baseball roast
1 packet dry onion soup mix
1 cup beef broth
1/2 cup dill pickles, chopped
1/4 cup pickle juice
1/2 cup fresh dill fronds, loosely packed
Directions
1. Place the beef baseball roast in the slow cooker.
2. Sprinkle the dry onion soup mix evenly over the roast, then scatter the chopped dill pickles and fresh dill fronds on top.
3. Pour the beef broth and pickle juice around and over the roast.
4. Cover and cook on low for 8 to 9 hours or on high for 4 1/2 to 5 1/2 hours, until the beef is very tender and easy to shred or slice.
5. Transfer the beef to a cutting board, let it rest for 10 minutes, then slice or shred. Spoon some of the cooking juices over the top before serving.
6. Serve hot with your favorite sides and extra dill fronds if you like.
Variations & Tips
Make It More Tangy: If your family loves pickle flavor, add an extra 2 to 3 tablespoons of pickle juice before cooking. It gives the sauce a brighter, sharper finish without adding extra work.
Add Onions: A sliced yellow onion tucked around the roast adds a little sweetness and makes the juices even richer. This is one of my favorite ways to stretch the dish when I want a little more to spoon over potatoes.
For Cleaner Slices: If you want the roast to slice neatly instead of shredding, check it on the earlier side of the cooking range and let it rest before cutting. For a more rustic supper, cook until it falls apart and serve it shredded.
Meal Prep Tip: You can assemble everything in the slow cooker insert the night before, cover, and refrigerate if your insert is refrigerator-safe. In the morning, set it into the cooker base and start cooking, which makes busy weekdays much easier.
Leftover Idea: Leftover dill beef is great piled onto toasted buns, spooned over egg noodles, or folded into a hash with potatoes the next day. Store leftovers with some of the juices so the meat stays moist and flavorful.