There are some suppers that settle into a family’s routine so deeply you can make them nearly by memory, and this kind of slow cooker beef is one of them. With plain pantry ingredients and a sturdy cut of meat, it turns into the sort of tender, tomato-rich meal that feels right at home on a Midwestern table. The Amish-inspired approach is part of the charm here too: simple ingredients, little fuss, and a dependable pot of something hearty waiting by dinnertime.
This beef is especially good spooned over mashed potatoes, buttered egg noodles, or steamed rice to catch every bit of the savory tomato gravy. If you want to round out the plate, a side of green beans, glazed carrots, or a simple cucumber salad makes a fine partner, and a warm piece of homemade bread or a biscuit never goes to waste alongside it.
Slow Cooker 6-Ingredient Amish Tomato Paste Beef
Servings: 6
Ingredients
2 1/2 pounds boneless beef short ribs
6 ounces tomato paste
1 medium yellow onion, sliced
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
Directions
1. Scatter the sliced onion in the bottom of the slow cooker to make a bed for the meat.
2. Arrange the boneless short ribs over the onions in an even layer.
3. Spread the tomato paste all over the tops of the beef short ribs, covering them as evenly as you can.
4. Pour in the beef broth and Worcestershire sauce around the sides, then sprinkle with salt and black pepper.
5. Cover and cook on low for 7 to 8 hours, or until the beef is very tender and easily pulls apart with a fork.
6. Gently stir the sauce before serving, then spoon the beef and gravy over mashed potatoes, noodles, or rice.
Variations & Tips
Add garlic: If your family likes a little extra savoriness, add 2 or 3 minced garlic cloves over the onions before the beef goes in. It deepens the flavor without changing the easy nature of the recipe.
Make it richer: For a fuller gravy, whisk an extra 1/2 cup broth with 1 tablespoon cornstarch at the end and stir it into the cooker on high for 10 to 15 minutes. That gives you a thicker sauce for potatoes or noodles.
Use a chuck roast instead: If boneless short ribs are hard to find, a 3-pound chuck roast cut into large pieces works nicely. It has that same hearty, slow-cooked character and turns beautifully tender.
Balance the tomato flavor: If your tomato paste tastes especially sharp, stir in 1 teaspoon brown sugar at the beginning. It softens the edges just enough and makes the finished gravy taste rounder.
Don’t overcook on high: This dish is best when it has time to go low and slow. Cooking on high can still work in a pinch, but the texture is usually finer and less silky than a long, gentle cook on low.