There is something mighty satisfying about a supper that asks very little of the cook and still comes out tasting like it simmered with care all day, and this slow cooker Amish onion soup beef is just that kind of meal. It leans on plain pantry staples and a sturdy shoulder roast, a style of home cooking that feels right at home in Midwestern kitchens where thrift, simplicity, and good flavor have always gone hand in hand. The onion soup mix settles into the meat as it cooks low and slow, making a tender roast with a rich gravy that tastes even better spooned over a pile of mashed potatoes.
Serve this beef with mashed potatoes, buttered egg noodles, or fluffy white rice to catch every bit of the savory onion gravy. A side of green beans, glazed carrots, or sweet corn makes it feel like a full Sunday dinner, and a basket of warm rolls or thick slices of bread is always welcome for mopping up the extra juices.
Slow Cooker 4-Ingredient Amish Onion Soup Beef
Servings: 6
Ingredients
3 to 4 pounds boneless beef shoulder roast
1 packet dry onion soup mix
1 can cream of mushroom soup, 10.5 ounces
1 cup beef broth
Directions
1. Place the boneless beef shoulder roast into the slow cooker.
2. Sprinkle the dry onion soup mix evenly over the top of the roast.
3. Spoon the cream of mushroom soup over the seasoned roast, then pour the beef broth around and over the meat.
4. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the beef is fork tender.
5. Slice or shred the beef, stir it gently into the gravy, and serve hot.
Variations & Tips
For a richer gravy: If you like a little more sauce for spooning over potatoes or noodles, add an extra 1/2 cup beef broth at the start. The roast will still stay flavorful, and you will have more savory gravy by supper time.
Add mushrooms: A handful of sliced fresh mushrooms can go right into the slow cooker around the roast for extra earthiness. They cook down beautifully and fit right in with the cream of mushroom soup.
Make it with potatoes: For a true one-pot meal, tuck baby potatoes around the roast before cooking. They will soak up the oniony broth and save you from making a separate starch.
Best cut to use: Boneless shoulder roast holds up especially well in the slow cooker because it has enough marbling to stay moist during a long cook. Chuck roast also works nicely if that is what you have on hand.
Leftover idea: Leftover beef makes wonderful hot sandwiches the next day. Pile it onto split rolls with a spoonful of warmed gravy, and you have a hearty lunch that never seems to last long.