This slow cooker Amish bay leaf beef is the kind of simple, hearty supper that feels like home at the end of a long day. With just a handful of ingredients and very little hands-on work, the roast cooks low and slow until it turns tender and flavorful, with the bay leaves lending a gentle old-fashioned aroma that makes the whole kitchen smell comforting. It is a wonderful choice for busy family days, Sunday dinner, or anytime you want a reliable beef roast that slices beautifully and makes lovely pan juices.
Serve this beef with mashed potatoes, buttered egg noodles, or fluffy rice to catch all the savory juices. For vegetables, green beans, glazed carrots, corn, or a simple side salad all fit nicely, and warm dinner rolls make the meal feel extra special. If you have leftovers, the beef is also delicious piled onto sandwiches with a spoonful of the cooking juices.
Slow Cooker 5-Ingredient Amish Bay Leaf Beef
Servings: 6 to 8
Ingredients
1 beef bottom round roast, about 3 to 4 pounds
6 dried bay leaves
1 packet onion soup mix, about 1 ounce
1 can condensed cream of mushroom soup, about 10.5 ounces
1/2 cup water
Directions
1. Place the bottom round roast in the slow cooker. Tuck the dried bay leaves underneath the roast in several spots so their flavor can gently infuse the meat as it cooks.
2. Sprinkle the onion soup mix evenly over the top of the roast.
3. In a small bowl, stir together the condensed cream of mushroom soup and water until smooth. Pour the mixture over the roast.
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 slices or shreds with a fork.
5. Transfer the roast to a cutting board or platter, remove and discard the bay leaves, then slice or shred the beef. Spoon some of the cooking juices over the top before serving.
Variations & Tips
For extra onion flavor: Add one sliced onion under or around the roast before cooking. It melts down into the gravy and gives the dish even more homestyle flavor.
For a thicker gravy: If you like a richer sauce, remove the cooked roast and whisk 1 tablespoon cornstarch with 2 tablespoons cold water. Stir it into the hot cooking liquid in the slow cooker, cover, and cook on high for 10 to 15 minutes until slightly thickened.
For picky eaters: Slice the beef neatly instead of shredding it, and be sure to remove every bay leaf before serving. Serving the gravy on the side can also help if someone at the table prefers a plainer plate.
For make-ahead meals: Leftover beef keeps well in the refrigerator for up to 3 days. Store it with some of the juices so it stays moist, then reheat gently for sandwiches, over noodles, or alongside potatoes the next day.