This slow cooker Amish clove beef is the kind of old-fashioned supper that turns a modest cut of beef into something deeply savory and aromatic with very little work. Studding the chuck steak with whole cloves gives the meat a distinctive warm spice note that shows up in a number of traditional Pennsylvania Dutch-style meat dishes, and the slow cooker does the long, gentle cooking needed to make the beef tender and flavorful.
Serve this beef with mashed potatoes, buttered egg noodles, or plain white rice to catch the rich juices. It also pairs nicely with glazed carrots, green beans, red cabbage, or a simple cucumber salad, and a slice of hearty bread on the side makes it feel especially complete for a cool-weather dinner.
Slow Cooker 5-Ingredient Amish Clove Beef
Servings: 6
Ingredients
2 pounds beef chuck tender steak
24 whole cloves
1 envelope dry onion soup mix, about 1 ounce
1 cup water
2 tablespoons brown sugar
Directions
1. Pat the beef chuck tender steak dry with paper towels. Press the whole cloves evenly into the surface of the meat on both sides, spacing them out so the flavor distributes throughout the roast as it cooks.
2. Place the clove-studded beef in the slow cooker. Sprinkle the dry onion soup mix evenly over the top, then add the water around the meat and sprinkle the brown sugar over everything.
3. Cover and cook on low for 7 to 8 hours, or until the beef is fork-tender. The meat should be easy to slice and the cooking liquid should be fragrant and lightly seasoned.
4. Transfer the beef to a cutting board and let it rest for 10 minutes. Remove and discard the whole cloves before slicing, or warn diners to remove them as they eat if you prefer to leave them for presentation.
5. Slice the beef and spoon some of the cooking juices over the top before serving.
Variations & Tips
Add vegetables: For a fuller one-pot meal, add chunks of carrots and onions around the beef during the last 3 to 4 hours of cooking so they become tender without turning overly soft.
Adjust the clove level: Whole cloves are potent, so if you are new to the flavor, start with 12 to 16 instead of 24. You will still get the characteristic warm spice note, but it will be gentler and more balanced.
Make a thicker gravy: If you want more of a gravy than a broth, remove the cooked beef and whisk 1 tablespoon cornstarch with 1 tablespoon cold water, then stir it into the hot cooking liquid and let it thicken for a few minutes before serving.
Choose the right cut: Chuck tender steak works well here because slow cooking softens its connective tissue. If needed, a small chuck roast can be used instead, but keep the size similar so the seasoning ratio stays on target.
Remember the cloves: Count roughly how many cloves you press into the meat so it is easier to find and remove them later. Their flavor is wonderful in the beef, but biting into one whole is much stronger than most people expect.