This slow cooker Amish cider beef is the kind of simple, dependable supper that feels extra special at the end of a busy day. A bottom round roast slowly cooks in apple cider with just a handful of pantry ingredients until it turns tender and full of cozy, savory-sweet flavor. It has that old-fashioned, homey character that makes it easy to see why cider-braised beef has long been a favorite in country kitchens, especially when cooler weather calls for something hearty and comforting.
Serve this beef with mashed potatoes, buttered egg noodles, or simple roasted potatoes to soak up the rich cooking juices. I also like it with green beans, glazed carrots, or a crisp apple slaw for a little freshness on the plate. Warm dinner rolls and a spoonful of the sauce over everything make it feel like a full Sunday-style meal, even on a weekday.
Slow Cooker 5-Ingredient Amish Cider Beef
Servings: 6
Ingredients
1 beef bottom round roast, about 3 to 3 1/2 pounds
2 cups apple cider
1 envelope onion soup mix
2 tablespoons Worcestershire sauce
1 large onion, sliced
Directions
1. Place the sliced onion in the bottom of the slow cooker, then set the beef bottom round roast on top.
2. In a small bowl or measuring cup, stir together the apple cider, onion soup mix, and Worcestershire sauce until combined.
3. Pour the cider mixture over the roast, covering the top and letting it run down around the sides.
4. Cover and cook on low for 8 to 9 hours or on high for 5 to 6 hours, until the beef is fork-tender and easy to slice or shred.
5. Transfer the beef to a cutting board, let it rest for 10 minutes, then slice against the grain or shred into large pieces. Spoon some of the onions and cooking juices over the top before serving.
Variations & Tips
For extra sauce: If your family loves plenty of gravy, remove the cooked roast and whisk 1 tablespoon cornstarch with 2 tablespoons cold water. Stir it into the hot slow cooker juices, cover, and cook on high for about 10 to 15 minutes until slightly thickened.
For picky eaters: Slice the onion in larger pieces so it is easy to remove before serving, while still giving the beef plenty of flavor as it cooks. You can also shred the meat and tuck it into soft sandwich rolls for a kid-friendly dinner.
For deeper flavor: If you have an extra few minutes, brown the roast in a skillet with a little oil before adding it to the slow cooker. That step is optional, but it gives the finished beef a richer, more savory taste.
Leftover idea: This beef reheats beautifully. Use leftovers for hot sandwiches, serve them over noodles the next day, or tuck the shredded beef into baked potatoes with a spoonful of the cooking juices.